Strawberry & Rhubarb Jam

READY IN: 45mins
Recipe by Lisa Clarice

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.

Top Review by tiredmama

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.

Ingredients Nutrition

  • 7 stalk rhubarb, diced (1.5 pounds, 3 cups)
  • 2839.14 ml strawberries (equals 5 to 6 cups mashed)
  • 473.18 ml sugar (add more sugar for a sweeter jam)
  • 118.29 ml lemon juice
  • 24.64-29.57 ml dry pectin (follow pectin instructions on package)


  1. Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
  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. Stir. Let mixture come to a boil.
  4. In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
  5. Add sugar/pectin mixture to the strawberry and rhubarb pan.
  6. Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
  7. Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
  8. Wipe rims clean and screw on 2-piece lids.
  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.

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