Strawberry Rhubarb Jam Recipe
Strawberry Rhubarb Jam Recipe photo by Taste of Home

Strawberry Rhubarb Jam Recipe

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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
MAKES:44 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 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

Nutritional Facts

2 tablespoon: 57 calories, trace fat (trace saturated fat), 0mg cholesterol, 5mg sodium, 15g carbohydrate (14g sugars, trace fiber), trace protein


  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.
Originally published as Strawberry Rhubarb Jam in Country Woman July/August 1994, p35

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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."

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