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Rhubarb Strawberry Jam

Rhubarb Strawberry Jam

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This rhubarb strawberry jam recipe is our favorite and so easy to make.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet


  1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
  2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
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This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!


We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, I increase the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!


Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I had 2 pounds of strawberries in my refrigerator. I chopped up one pound of strawberries and added them to the pot during the cooking stage. What a difference! It turned out really well. I just finished making my second batch in less than a week. I expect to make much more of this this summer (of course, I end up giving quite a bit away). My only tip is to cook the mixture until the rhubarb is soft (I don't even pay attention to cooking times).