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Strawberry Rhubarb Jam Recipe

Strawberry Rhubarb Jam Recipe

This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. —Deb Kooistra, Kitchener, Ontario
TOTAL TIME: Prep: 30 min. + chilling YIELD:44 servings


  • 2-1/2 cups fresh or frozen strawberries, crushed
  • 1-1/2 cups finely diced fresh or frozen rhubarb
  • 2-1/2 cups sugar
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 package (3 ounces) strawberry gelatin


  • 1. In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks. Yield: 5-1/2 cups.

Nutritional Facts

1 serving (2 tablespoons) equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 15 g carbohydrate, trace fiber, trace protein.

Reviews for Strawberry Rhubarb Jam

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Reviewed Jul. 30, 2014

"Very tasty and easy to make. Will be keeping this recipe with my favorites. Delicious on toast."

Reviewed Jun. 24, 2014

"Loved this recipe, it does not use pectin but has a nice consistency. When making a canned sauce like this or other jams and jellies the correct quantity of sugar is key. If you decrease the sugar it will not set up properly. Finding a lower sugar recipe would be best if you find this too sweet."

Reviewed May. 21, 2014

"I made this yesterday and was disappointed. It was way too sweet so would decrease the sugar and it never set up. It will be good as a syrup or ice cream topping. I don't know what could be done to make it gel better."

Reviewed May. 19, 2014

"Sounds really good will have to make it"

Reviewed Dec. 2, 2013

"Strawberry rhubarb anything is just right with me. I think I would eat rhubarb in my morning oat's. This recipe is outstanding."

Reviewed Oct. 2, 2013

"over the top"

Reviewed Jun. 15, 2013

"I would like to make this for Christmas gifts. can I freeze this for a few months?"

Reviewed Jul. 4, 2012

"I use twice the pineapple and freeze it. I use it as pancake syrup and ice cream topping"

Reviewed Jun. 29, 2012

"This recipe couldn't be easier and has that special homemade taste. I would definitely recommend it! Even if you have never made jam don't shy away from this one. Makes a beautiful hostess gift, along with some muffins."

Reviewed Aug. 7, 2009 Edited Aug. 1, 2010

"My husband grew up on store bought grape jelly. I grew up on a freezer full of peach, strawberry and raspberry jam. One taste of this recipe and he was a changed man! (In other words, we highly recommend this recipe -- esp. since it's made w/ a jello mix!)"

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