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

Recipe Summary

prep:
30 mins
cook:
12 mins
additional:
8 hrs
total:
8 hrs 42 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

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  • 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.

Nutrition Facts

115 calories; protein 0.5g 1% DV; carbohydrates 29.2g 9% DV; fat 0.1g; cholesterol 0mg; sodium 15.3mg 1% DV. Full Nutrition
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Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2006
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! Read More
(529)

Most helpful critical review

Rating: 3 stars
06/24/2009
The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fruit pectin added to the rhubarb in the beginning, and added real strawberries- about 2 cups. 1/2 the sugar, and made the recipe according to the pectin directions. I still added 1/4 pkg of the jello at the end for color, and it is soooo much better this way..I also did not let the rhubarb sit in sugar. That ruins the natural 'tartness' of the rhubarb. Made as is, the jam tastes like strawberry jello-made this way- it tastes like strawberry rhubarb jam. Read More
(116)
278 Ratings
  • 5 star values: 224
  • 4 star values: 37
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
06/14/2006
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! Read More
(529)
Rating: 5 stars
08/30/2006
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! Read More
(336)
Rating: 5 stars
06/10/2005
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). Read More
(320)
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Rating: 5 stars
05/25/2005
I have a question. The recipe doesn't say how long the jars will last. Could you freeze it for longer storage? Thanks. Read More
(237)
Rating: 4 stars
07/10/2007
okay-very sweet. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it in the cabinet. Read More
(225)
Rating: 5 stars
05/28/2007
I took advice of another & used food processor as I didn't want to wait overnight. I was going to use all Splenda but only had 2 cups on hand so added 1 c sugar. Also used Sugar Free Strawberry Gelatin. End result was delicious. Going to try all Splenda next time. Thanks for this very easy tasty recipe. I love simple. Read More
(136)
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Rating: 5 stars
05/29/2008
Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process the jam in a hot bath. This recipe doubled makes 12 eight oz. jelly jars. Read More
(131)
Rating: 3 stars
06/24/2009
The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fruit pectin added to the rhubarb in the beginning, and added real strawberries- about 2 cups. 1/2 the sugar, and made the recipe according to the pectin directions. I still added 1/4 pkg of the jello at the end for color, and it is soooo much better this way..I also did not let the rhubarb sit in sugar. That ruins the natural 'tartness' of the rhubarb. Made as is, the jam tastes like strawberry jello-made this way- it tastes like strawberry rhubarb jam. Read More
(116)
Rating: 5 stars
06/03/2006
Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6 pint ball jars of jam. This one is a keeper!! Read More
(89)
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