Strawberry Rhubarb Jam

If you are a fan of strawberry rhubarb pie, then this is the jam for you! Enjoy a dollop on fresh baked bread, scones or biscuits.

Yield: Makes about 4 cups

Strawberry Rhubarb Jam


  • 4 cups quartered strawberries
  • 4 cups diced rhubarb
  • 3 cups granulated sugar


  1. Mash strawberries in a nonreactive Dutch oven; add rhubarb. Bring to a boil and cook stirring constantly, until rhubarb is soft.
  2. Add sugar; mix well. Return to a boil and cook, stirring frequently until thick, about 15 minutes.
  3. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 41 calories, 0 g fat, 0.1 g protein, 10.4 g carbohydrate, 0.3 g fibre, 0 mg sodium
Tip: This jam has a soft set.