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    You are in: Home / Recipes / Strawberry & Rhubarb Jam Recipe
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    Strawberry & Rhubarb Jam

    Strawberry & Rhubarb Jam. Photo by Lisa Clarice

    1/1 Photo of Strawberry & Rhubarb Jam

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Lisa Clarice's Note:

    One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.

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    Serves: 8



    Units: US | Metric

    • 7 stalks rhubarb, diced (1.5 pounds, 3 cups)
    • 6 pints strawberries (equals 5 to 6 cups mashed)
    • 2 cups sugar (add more sugar for a sweeter jam)
    • 1/2 cup lemon juice
    • 5 -6 teaspoons dry pectin (follow pectin instructions on package)


    1. 1
      Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
    2. 2
      Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
    3. 3
      Stir. Let mixture come to a boil.
    4. 4
      In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
    5. 5
      Add sugar/pectin mixture to the strawberry and rhubarb pan.
    6. 6
      Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
    7. 7
      Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
    8. 8
      Wipe rims clean and screw on 2-piece lids.
    9. 9
      Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on October 06, 2010


      Very good. However, I would consider this to be more of a fruit spread than a jam. I used frozen Rhubarb/Strwberries and added the whole box of pectin and another cup of sugar as I thought it would be too runny. It thickened up but not like a true jam. Aside from that it is very good and I could eat it by the spoonful. Will make again and try it with fresh fruit to see if that makes a difference in the consistency.

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    • on June 13, 2012


      I did not have any luck with this recipe. I have a very loose 'spread' as my jam did not set. It taste good - however, the lemon used in this recipe tends, in my opinion, to overwhelm the tartness of the rhubarb. It taste more like Strawberry Lemon Jam. The jars all sealed well and are now in the pantry - just did not get the 'jam' texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2011


      Super easy for this first-timer. I ended up adding 2 more tsp. of pectin as it was a bit runny. It tastes great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Strawberry & Rhubarb Jam

    Serving Size: 1 (377 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 291.9
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5.1 mg
    Total Carbohydrate 73.6 g
    Dietary Fiber 6.2 g
    Sugars 63.8 g
    Protein 2.2 g

    The following items or measurements are not included:

    dry pectin

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