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Strawberry Rhubarb Jam


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Rate this recipe 4.7/5 (28 Votes)


  • 1 1/2 cups of rhubarb, diced (about two stalks)
  • 1 cup of water, for simmering rhubarb
  • 8 cups of roughly chopped strawberries (about three 16-ounce containers)
  • 1 cup of orange juice
  • 4 tablespoons of low-sugar pectin
  • 1 cup of sugar
  • 1/2 cup of honey


Adapted from


Step 1

Place rhubarb and 1 cup of water in a large pot. Bring to a boil. Simmer for one to two minutes, stirring occasionally. Remove from heat and allow to cool. Drain most of the water out of the pan. Add chopped strawberries. Mash strawberries in pan with a potato masher. Add orange juice and pectin. Mix well. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add sugar and honey. Mix well. Return mixture to a full rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle jam into glass jars leaving 1/4 inch head space. Process using water bath method above or let cool for 30 minutes and then place in the refrigerator or freezer.


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