Monday, September 5, 2011

Strawberry Rhubarb Jam

I needed some red jam in the cupboard.   We love strawberry rhubarb pie, so I thought I'm make some strawberry rhubarb jam this year.

This is an easy, pectin free recipe.    And it's a beautiful red!

Strawberry Rhubarb Jam 
  • 5 cups chopped rhubarb, fresh or frozen
  • 3 cups strawberries, fresh or frozen
  • 5 cups sugar
  • 1/4 cup water
Put the rhubarb, water, strawberries and sugar in a pot.  Stir frequently until sugar is dissolved.  Mash whole berries if necessary.  Simmer for an hour or so to thicken.    Ladle into jars.   Process 10 minutes for pints and jelly jars.  Makes about 4 pints.

Option:   Add a vanilla bean in with the fruit for Strawberry Rhubarb Vanilla jam.  Delicious!!

Want the recipe for this jam and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you! 


  1. You're killing me, Smalls! This looks so great.

  2. You always inspire me to try your recipes...but alas I have no rhubarb nor strawberries (never had the former and the latter is past its season). Dang!


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