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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

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

Reviews for Strawberry Rhubarb Jam

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hotfudgesundae User ID: 3463962 25843
Reviewed Jul. 30, 2014

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

JADunn User ID: 3183986 26523
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."

beastieb User ID: 7709665 16591
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."

scarletgrey User ID: 7742684 26522
Reviewed May. 19, 2014

"Sounds really good will have to make it"

mreddie User ID: 7516513 10509
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."

Marrama User ID: 6143644 24783
Reviewed Oct. 2, 2013

"over the top"

vonoepen User ID: 4967300 10507
Reviewed Jun. 15, 2013

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

JudyShulstad User ID: 6761236 10102
Reviewed Jul. 4, 2012

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

nilouve User ID: 5114810 11707
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."

ldray18 User ID: 2818944 25833
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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