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Rhubarb/Strawberry Jam


This recipe takes no pectin.

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Rhubarb/Strawberry Jam 0 Picture


  • 5 5 5 cups chopped rhubarb
  • 2 2 2 cups strawberries (if frozen drain well before using making sure ice is out of berries)
  • 2 1/4 2 1/4 1/4 cup sugar
  • 1 1 1 Tabl fresh lemon juice



Step 1

Combine all ingredients in large saucepan and bring to boil. Reduce heat to medium
low and cook for an hour, or until the jam as thickened. Temp of 205 degrees F.

I also made some where I added frozen blueberries and that was even better.

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