Strawberry Rhubarb Jam

If you like strawberry rhubarb pie

as much as I do

you will love this luscious strawberry rhubarb jam.


Local berries are starting to appear in farmers’ markets

and local fruit stands,

and rhubarb is at the height of it’s season, so it’s jam time!

This is the perfect little gem to tuck into holiday gift baskets

or to use as a  hostess gift on special occasions.

Who wouldn’t be happy to receive a gift

of a jar of homemade jam and a loaf of homemade bread?

The holidays seem like they are years away right now, but I know when they arrive

I will be happy that I thought ahead

and made several cases of this beautiful jam.

I don’t think there is a more appreciated gift than something from our kitchens.

Strawberry Rhubarb Jam
  • • 4-1/2 cups diced rhubarb
  • • 4-1/2 cups sliced strawberries
  • • 2 tablespoons orange juice
  • • 2 1.75 ounce packages powdered fruit pectin
  • • ½ teaspoon butter
  • • 10 cups white sugar
  • • 12 half-pint canning jars with lids and rings
  1. Place rhubarb, strawberries, orange juice, fruit pectin and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy) Stir the fruit mixture to help the juices start flowing and add sugar, one cup at a time, stirring constantly, until the sugar is dissolved and the juice is starting to simmer. Turn up heat to medium high, bring the mixture to a full rolling boil and cook and stir for 1 minutes. Skim off any foam that forms.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot jars, filling to within ¼ inch of the top. Wipe the rims of the jars with a moist paper towel to remove any fruit residue. Top with lids and screw on the rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don’t move the jars until cool.
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  1. Carol @ There's Always Thyme to Cook says

    Looks gorgeous! What a color, and I bet the taste is just as delicious as it looks!
    Carol @ There’s Always Thyme to Cook recently posted..Celebrity Cook-along: Pillsbury DoughboyMy Profile

  2. Ramona says

    I don’t know if I like rhubarb cause I’ve never had it. But, the color of that is so gorgeous I don’t know how I couldn’t luv it.
    Ramona recently posted..A spoiled brat and SMHA 5/28/11 show resultsMy Profile

  3. Kendra says

    I have been wanting to try some canning…this might be a good first project! You make it sound kinda easy :-) I too think the best gifts are homemade.
    Kendra recently posted..Easy Fresh Corn on the CobMy Profile

  4. kristy says

    Oh my goodness, the colour is stunning! Mind send one over? hehe… Hope you’re having a lovely day.
    Blessings, Kristy
    kristy recently posted..Opera Cake For A Special DayMy Profile

  5. marilynr says

    Your jam looks lovely, but you have a problem-all of the fruit is on the top. When I make jam, I let it sit in a pitcher for about 5 to 10 minutes before placing it in the jars, then stir it down so the pulp is evenly mixed throughout. I don’t put the jam in the jars until the pulp stays evenly distributed. I have competed at the county and state fairs and this matters to them. If you are not competing, it doesn’t matter.

    It is possible to make strawberry jam without pectin. If you are competing, it makes a difference. Judges can tell whether the jam contains pectin or not and seem to prefer no pectin if possible. I use pectin for some fruits, those that do not withstand the intense cooking when made without pectin-mostly peaches and nectarines. The mixture turns brown and has a burned icky sweet flavor. Not good for jam.

    There are a few small things to do to make non-pectin jam better. Pectin is okay when you’re in a hurry, or with certain fruits. But strawberry jam can be cooked without pectin and is fine.

    • says

      Hi Marilyn –
      Thanks so much for your comments. Because of the lighting it looks like all the fruit is on top but it is actually dispersed well. Well enough to satisfy me, anyway. Sometimes jams don’t gel properly if they are mixed or shaken up so I am careful with that.

      I used to make a no-pectin strawberry jam that my grandmother used to make, but its time consuming. I prefer cooking it quickly to retain color and a fresh flavor.
      Cathy recently posted..Strawberry Rhubarb JamMy Profile

  6. Susan says

    This looks and sounds delightful, Cathy. You are so right about gifts from the kitchen. I finally broke down and bought a rhubarb plant for my garden so hopefully, next year, I’ll be able to harvest some myself. In the meanwhile, a trip to the farmers’ market is in order!
    Susan recently posted..Tarragon Tuna Melt SandwichMy Profile

  7. Brooks at Cakewalker says

    Kathy, what a beautiful jam you have here! You are spot on when you say these are gifts from our kitchens. Truth be told, to get a batch going and prepare the equipment, may as well can up a case or two. Raspberries are coming into full swing in CA and I just clipped a coupon for canning jars…hmmmm, I’ll move this up on my agenda and file your recipe too.
    Brooks at Cakewalker recently posted..Guinea PigsMy Profile

  8. Heather @girlichef says

    Fantastic idea, I do love strawberry rhubarb pie. I can just imagine this spread on my toast or croissant in the morning…delicious!
    Heather @girlichef recently posted..Midnight (or anytime) Skillet BreakfastMy Profile

  9. Happier Than A Pig in Mud says

    What a fantastic pic Cathy! I’ve made Straw/Rhu and love it! I’m sure everyone will be thrilled to get it at Christmas:@)

  10. Yvonne @ StoneGable says

    This recipe looks gorgeous! I love the color and the pieces of fruit in the jam! Oh boy, this is making me hungry!

  11. Aimee says

    The color of the jam is absolutely incredible!! WOW!! I would love to make this, but we don’t have much room for canned food right now—is there a strawberry-rhubarb freezer jam recipe that you know of and trust? It sounds SO very good–love that combination in desserts!

  12. Kathleen says

    They look wonderful! What a fabulous pic!
    Are we going to have to fill in all this info each time?

  13. Vickie says

    Love the new digs, Cathy!
    This jam is gorgeous and you are so smart to be thinking ahead to Christmas. I love giving gifts I made myself! Beautiful photo, too.

  14. Allison @ Alli 'n Son says

    I’ve always wanted to make jam from scratch. Your recipe sounds wonderful.

    I hope you’ll stop by and share your recipe with Sweet Tooth Friday!
    Allison @ Alli ‘n Son recently posted..Sweet Tooth Friday: Midnight Craving CupcakesMy Profile

  15. Larry says

    I’m not much of a jelly eater, but if I were, I’d sure be digging into one of those jars – they look amazing.
    Larry recently posted..A Really Good FrittataMy Profile

  16. Kathleen says

    I did it, Cath, all changed to your new abode!
    Kathleen recently posted..When Life Gives You Lemons…My Profile

  17. Kathleen says

    Back again! Didn’t have to fill in the blanks this time!
    Kathleen recently posted..When Life Gives You Lemons…My Profile

  18. Barbara says

    That color is divine, Cathy! I must confess, I am a purist with rhubarb…really love plain old rhubarb jam. Color is not as vivid and lovely though.

  19. Linda says

    Your new site look wonderful!
    I will change the link on my blogroll right away!
    That jam look amazing!
    Linda recently posted..Sour Cream Shortcakes with Fresh BerriesMy Profile

  20. Pat says

    I love the strawberry/rhubarb combination in jam and it would make a welcome gift

    Your new site looks very professional, Cathy! The very best of luck with it as you share more culinary goodness with us!
    Pat recently posted..National Lobster Day!My Profile

  21. Cassie @ Bake Your Day says

    Your pictures are so great. I’m really enjoying all of the strawberry-rhubarb recipes that are flying around, I wish I had some of this for my toast in the morning! :)
    Cassie @ Bake Your Day recently posted..Boneless Buffalo Chicken “Wings”My Profile

  22. Joni says

    Love your new site. If only I could get my hands on some rhubarb. My parents always had a patch of it. Lovely looking jam. Joni

  23. Susie says

    I’ve been thinking about making strawberry rhubarb jam this year. I think I just found the recipe to try – thanks for posting!

  24. Adri says

    Oh my word, but that is absolutely beautiful! How I wish I were your neighbor. There is something so very special about homemade preserves. Those jars, jewel-like in their beauty are such a pleasure to see on one’s pantry shelf.
    Adri recently posted..The White Widow – a Punch Abruzzo cocktailMy Profile


  1. […] Strawberry Rhubarb Jam If you like strawberry rhubarb pie as much as I do you will love this luscious strawberry rhubarb jam Local berries are starting to appear in farmers' markets and local fruit stands, and rhubarb is at the height of. […]

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