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    Home » Condiments & Sauces

    Homemade Strawberry Rhubarb Jam

    Published: Jun 1, 2009 Last updated: Mar 30, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    This homemade strawberry rhubarb jam is a freezer recipe made with 4 simple ingredients. It is great for sandwiches, toast, muffins, and more.
    Jump to Recipe
    Featured Image for Strawberry Rhubarb jam recipe.
    Pin image fro homemade strawberry rhubarb jam recipe.

    This homemade strawberry rhubarb jam recipe is super simple and made with just 4 ingredients. It is a freezer jam recipe can also be stored in the fridge or processed in a hot water bath for storage.

    This homemade jam recipe was passed down from my mom to me and has become a personal favorite of mine over the years. The great thing about this vibrant jam is you can use fresh or frozen rhubarb and strawberries and get the same delicious results.

    Overhead view of homemade berry rhubarb jam in jar
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🙋 FAQ's
    • 🍽 Serve with...
    • 👪 Serving size
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️ This delicious strawberry rhubarb jam recipe is super easy and convenient to make and stored in the freezer.

    ✔️ You will enjoy having your own jams to enjoy in the winter months that tastes as fresh as the day it was made.

    ✔️ This strawberry-rhubarb jam makes an excellent filling for thumbprint cookies and tarts.

    🥘 Ingredients

    Fresh rhubarb 

    Sugar

    Fresh strawberries

    Strawberry gelatin

    Rhubarb stalks with the green tops cut off

    🔪 Instructions

    1. Place rhubarb and sugar in a large saucepan and stir to combine. Let sit for 15 minutes, stirring often.
    2. Place the rhubarb mixture on a burner at medium heat. Bring the mixture to a full boil. Turn the the burner down to medium low heat and continue to cook until rhubarb is soft.
    3. Combine strawberries with the rhubarb mixture and cook until it begins to thicken, stirring often.
    4. Remove the hot jam mixture from the heat and stir in the gelatin; set aside to cool, or immediately pack in hot jars. Cool to room temperature. Once jam cools, what you won't be using soon in the freezer.

    🥄 Equipment

    Freezer safe containers

    Large pot

    Wooden spoon

    Rubber scraper

    Berry Rhubarb Jam on toast

    🥫Storage

    Store homemade jam in air tight sealed containers in the refrigerator up to xx weeks and the freezer up to 1 year.

    📖 Variations

    • Substitute fresh raspberries for the strawberries
    • Add a bit of lime juice or zest to the jam in step 3 to add a citrus flair to the recipe.

    💭 Tips

    • Purchase the freshest bright red strawberries as possible and choose rhubarb stalks that have more red than green color to them. This will give you the best results in beautiful quality jam.

    📚 Related Recipes

    • Almond Breakfast Muffins
    • Peanut Butter and Jelly Cupcakes
    • Rhubarb Cheesecake
    • Mom's Rhubarb Sauce Recipe

    🙋 FAQ's

    Can you use sugar free jello to make this jam?

    Sugar free products are not recommended for this recipe.

    Do I need to use pectin to help the jam set?

    No pectin is needed. The rhubarb and strawberries have their own natural pectin and the gelatin is aids in the setting of the jam.

    Do you use a hot water bath canner to seal the jam jars?

    This is a freezer jam recipe, so a hot water bath is not necessary, however, if you wish to store the jars on a pantry shelf, I recommend doing a hot water bath.

    side view of jam in jar

    🍽 Serve with...

    Strawberry Rhubarb Jam is a perfect for making peanut butter and jelly sandwiches, to spread on an english muffin, and to use in other sweet delicious recipes.

    👪 Serving size

    This jam recipe makes 8 cups of jam. Two tablespoons of jam is equal to 1 serving. The whole recipe will yield 64 servings.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured Image for Strawberry Rhubarb jam recipe.

    Homemade Berry Rhubarb Jam

    Shelby Law Ruttan
    This homemade strawberry rhubarb jam is a freezer recipe made with 4 simple ingredients. It is great for sandwiches, toast, muffins, and more.
    4.67 from 3 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Condiments
    Cuisine American
    Servings 64
    Calories 46 kcal

    Equipment

    • Freezer safe jam jars
    • Large pot
    • Wooden spoon
    • Rubber scraper
    • Canning funnel

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 6 cups fresh rhubarb diced
    • 3 cups granulated sugar
    • 2 cups chopped strawberries
    • 6 ounces powdered strawbery gelatin do not use sugar free

    Instructions
     

    • RPlace rhubarb and sugar in a large saucepan and stir to combine. Let sit for 15 minutes, stirring often.
    • Place the rhubarb mixture on a burner at medium heat. Bring the mixture to a full boil. Turn the the burner down to medium low heat and continue to cook until rhubarb is soft.
    • Combine strawberries with the rhubarb mixture and cook until it begins to thicken, stirring often.
    • Remove the hot jam mixture from the heat and stir in the gelatin; set aside to cool, or immediately pack in hot jars. Cool to room temperature. Once jam cools, what you won't be using soon in the freezer.

    Nutrition

    Serving: 2tablespoonCalories: 46kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 39mgFiber: 1gSugar: 11gVitamin A: 13IUVitamin C: 2mgCalcium: 11mgIron: 1mg
    Keyword Berry Rhubarb Jam
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Shelby

      June 28, 2011 at 1:20 am

      Experimenting Jams - I did say in my post that I would cut more sugar myself if I made it again. You can cut the sugar more to reduce sweetness if its too sweet for you.

      Reply
    2. Experimenting jams

      June 27, 2011 at 5:29 pm

      I made this and found the raspberry jello made it TOO sweet for my tastes.

      Reply
    3. beverlyz

      August 29, 2010 at 4:15 pm

      I love anything raspberry! This jam makes me want a cream cheese toast spread with raspberry!

      http://www.formerbrokemom.com

      Reply
    4. MaryJanes and Galoshes

      August 24, 2010 at 2:25 am

      This looks so yummy. Thanks for the craving!

      Tayor
      http://www.maryjanesandgaloshes.com

      Reply
    5. jo oliver

      July 06, 2010 at 2:32 pm

      Looks like a delightful treat for breakfast or a snack:)

      Reply
    6. Cajun Chef Ryan

      July 06, 2010 at 2:02 pm

      Canning is such a great way to save especially when you have a garden. A friend of ours just canned a huge tomato crop this weekend.

      Years ago we had several fig trees in our back yard and would can up some preserves, they were always great to have year round.

      This jam looks like a great one too!

      Bon appetit!
      CCR
      =:~)

      Reply
    7. Cookin' Canuck

      July 04, 2010 at 2:02 pm

      I have never made jam, but would love to have a few jars of this in our fridge. My husband is a big fan of rhubarb, so this would be very popular in our house.

      Reply
    8. Irina

      September 21, 2009 at 5:48 am

      The half bite slice on the image is really tempting me to go and give a bite before its all over. A new preparation that I've learnt from you and I'm sincerely planning to throw a kitty this week end. so that I can invite all my good friends and prepare the Jam for them as a surprise

      Reply
    9. Dazy

      July 10, 2009 at 6:25 am

      I'm giving this a try. And would give my kids with bread at tiffin for school. They would just hug me for this.

      Reply
    10. Caitlin

      June 18, 2009 at 11:59 pm

      This looks yummy and not intimidating at all...love the idea of rhubarb jam!

      Reply
    11. Kevin

      June 08, 2009 at 3:49 pm

      Homemade jam is the best!

      Reply
    12. Pam

      June 03, 2009 at 3:01 pm

      Love this jam - my husband is a huge rhubarb fan, I'll have to make this for him.

      Reply
    13. Patsyk

      June 02, 2009 at 4:42 pm

      Looks positively wonderful! I made some strawberry jam last year, but may have to try this recipe and includ rhubarb this year... yum!

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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