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Strawberry Rhubarb Jam

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
    5-1/2 cups

Ingredients

  • 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

Directions

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

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Reviews

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Average Rating:
  • Julie
    Sep 19, 2020

    Great recipe but it's too sweet for my tastes. I still make it but cut the sugar down to 1 cup and the texture is still perfect.

  • sgronholz
    Jul 6, 2020

    Great recipe! I did not use the crushed pineapple, but substituted an additional 8 oz. of crushed strawberries. This worked just fine and the jam is delicious!

  • Sue
    May 17, 2020

    Very good easy Strawberry Rhubarb Jam recipe. I've made it twice; once as written and once using sugar-free strawberry gelatin. Both set up well. Thanks for a great recipe!

  • LGHK
    May 31, 2018

    Made it for my husband and I, then I made some for my sister and her family everyone loved it. Great on toast, muffins and crepes.

  • hotfudgesundae
    Jul 30, 2014

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

  • JADunn
    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
    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
    May 19, 2014

    Sounds really good will have to make it

  • mreddie
    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
    Oct 2, 2013

    over the top