Strawberry & Rhubarb Jam

"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."
photo by Lisa Clarice photo by Lisa Clarice
photo by Lisa Clarice
Ready In:
6 jars


  • 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)
  • 12 cup lemon juice
  • 5 -6 teaspoons dry pectin (follow pectin instructions on package)


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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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.
  2. BECKY E.
    Super easy for this first-timer. I ended up adding 2 more tsp. of pectin as it was a bit runny. It tastes great!
  3. todd48069
    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.


I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation! I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option. Give my recipes a try and let me know what you think. Thanks!
View Full Profile

Find More Recipes