Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.

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  • Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Cook's Note:

To make strawberry-rhubarb jam, replace the apples with three cups of strawberries and the pectin with one 6-ounce box of strawberry gelatin.

Nutrition Facts

38.3 calories; 0.1 g protein; 9.9 g carbohydrates; 0 mg cholesterol; 0.5 mg sodium. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2008
Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themselves. Apples have too much acid to set solidly. I learned that from my sister-in-law after I questioned her about the texture of this jam. Thanks for such a great recipe! Read More
(68)

Most helpful critical review

Rating: 3 stars
10/23/2019
As others stated it tastes like apple pie and is delicious. I was hoping for a rhubarb flavor as well and for me even using 4 cups rhubarb it is totally lost. I seemed to have realized to taste the rhubarb it needs to be pretty much the own ingredient so it doesn t have any competition. Read More
63 Ratings
  • 5 star values: 58
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2008
Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themselves. Apples have too much acid to set solidly. I learned that from my sister-in-law after I questioned her about the texture of this jam. Thanks for such a great recipe! Read More
(68)
Rating: 5 stars
05/08/2007
This was a very easy and flavorful recipe!! I used strawberries instead of apples. I also used my food processor to chop the fruit (I don't like big pieces). I simmered the fruit with only 1 1/2 cups of sugar for about 1 hour instead of 20 minutes. The end result turned out great. I will definitely make this recipe again! Read More
(61)
Rating: 5 stars
09/28/2009
This was truly good. I tweaked this a bit as I used 4 cups rhubarb and 2 cups apples and it was lovely. yum. It made about 6 cups so only about 4 jars of jam. Read More
(31)
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Rating: 5 stars
07/06/2009
YUM! I was a little hesitant at first but this recipe is amazing! I followed the recipe to a tee - until I got to the pectin part. I decided it was thick enough for me without the added pectin so I left it out. Fabulous! Thanks for the recipe. Read More
(15)
Rating: 5 stars
08/25/2008
Yummmy! Tasted like apple pie! I boiled the fruit, water, and sugar for about 15 minutes...the final product ended up a little thick so I'd recommend making sure the fruit is soft enough before you can it. Don't forget the cinnamon- it adds a wonderful kick! Read More
(12)
Rating: 4 stars
06/10/2011
DELICIOUS! But not as expected. Very apple-y!! Also had to run it through a food mill at the end as the apples did not entirely cook down enough. There were some awkwardly large chunks I wanted to squish in there. I would go as far as 4c. rhubarb - 2c. apples or even 5 to 1 for a stronger rhubarb flavor! Rather sweet; even with granny smith apples to go with the rhubarb. Tastes like an apple pie jam really. Will take it into account for next time! (Also: after waiting the full 20 minutes hoping the apples would finish cooking down it had cooked to about half the expected amount! I have three sadly empty half-pint jars left lonely on the counter. Will need to find something else to fill them with.:D ) Read More
(10)
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Rating: 5 stars
04/25/2014
Changed just one thing: I used chia seeds instead of pectin. General rule i use is 2 T for every 16 oz of fruit. This recipe, I ended up using 6 T. Will likely try it with just 4 T next time since I don't think it needed that much. Turned out quite tasty. Thx for the recipe! Read More
(9)
Rating: 5 stars
09/11/2007
What an awesome recipe! I used my food processor for my fruit there for i only had to boil it for about 10 mins. I will definately make this again it tastes like apple pie:) Read More
(8)
Rating: 5 stars
12/28/2010
This jam is amazing! I used a bag of frozen rhubarb and it was perfect. Everyone who tries this raves about it! Thank you Amanda! Read More
(8)
Rating: 3 stars
10/23/2019
As others stated it tastes like apple pie and is delicious. I was hoping for a rhubarb flavor as well and for me even using 4 cups rhubarb it is totally lost. I seemed to have realized to taste the rhubarb it needs to be pretty much the own ingredient so it doesn t have any competition. Read More