This low sugar Strawberry Rhubarb Jam Recipe that is easy to make and delicious! Juicy strawberries and tart rhubarb combine to make a luscious jam recipe that is the BEST! This fool-proof method will have you jam-making in no time!
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My Mom said when they were kids she'd often make a rhubarb sauce to spread over toast in the summertime when butter wasn't available. Honestly, I would prefer this over butter all day long!
Ingredients
- fresh rhubarb
- fresh strawberries
- pure cane sugar
- lemon juice
- low sugar sure-jell pectin (pink box)
- 8 oz. canning jars with lids
Instructions
- Wash rhubarb, dice - measure exactly four cups.
- Clean and hull strawberries mash - measure exactly 2 cups.
- Combine strawberries and rhubarb in a large pot with the lemon juice.
- Measure
¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the fruit, mix well again and set it on the stove on high and bring to a boil, stirring constantly. - When it comes to a hard boil add the remaining sugar.
- Continue stirring constantly and return it to a boil. Boil for exactly one minute. (Set a timer to make sure you get it for a full minute).
- Remove from the stove & immediately ladle into sterilized jars.
- Wipe rims, place lids on jars, screw on tightly.
- Place jars in a hot bath (boiling water) for 10 minutes to seal the jars.
- Makes 6 eight oz. jars.
🙋♀️ FAQ's
Rhubarb is low in pectin. It's necessary to add pectin and acid (lemon juice) to help the jam set.
Some compare it to a tart green apple. Rhubarb is sour and acid and needs a tight balance of sweet to bring out the flavor of the fruit.
Rhubarb is ripe during the hot summer months. Wait to harvest until the stalks are about 10 inches long. Some will be red, others will be green. The color of the stalk does not signify whether the fruit is ripe or not.
Absolutely not! The leaves are poisonous. If you are lucky enough to be able to grow rhubarb where you live, simply lob off the leaves and discard.
Tips
- Do not decrease the amount of sugar the recipe calls for or use a sugar substitute as the jam may not set.
- If you're at a high altitude, you may need to adjust your canning time. Please refer to this website for additional information.
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I have several AMAZING jam recipes on the blog that are easy to make and delicious! Everyone loves homemade jams and jellies! They make great hostess gifts and during the holidays it's such a treat to share with loved ones!
When we travel home, I always takes jars of jam with me to give to family and friends. My Aunts have even been known to arm wrestle over the last jar! It's just that good!
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What I love about these recipes is they aren 't super complicated. They don't require a candy thermometer or complicated instructions.
- Christmas in July Pepper Jam -
BIG favorite! Great as a jam, delicious as a glaze over pork or chicken. Yummy over a block of cream cheese with crackers! Bam Bam Pomegranate Jam - Super tasty with bread & butter or your favorite PB&J!- Strawberry Freezer Jam - this delicious jam doesn't even require canning!
- Homemade Blackberry Jam Recipe - Easy to make and delicious, blackberry jam is totally worth the effort!!
- Ja Makin' Me Crazy Mango Jam - Everyone loves this jam, it has the spice of the islands, this is a MUST make!
- Strawberry Margarita Jam - love a great margarita? Then you'll love this jam!!
Check out this blog post for Gourmet Jam Recipes for even more amazing jellies!
Serving suggestions
- Serve Strawberry Rhubarb Jam on a toasted English muffin and it's delicious on PB&J. It's even yummy over ice cream!
- It's also great as a topping for pancakes and waffles - what a treat!
- Make a batch of rolls. This easy yeast rolls for beginners makes the most tender rolls. And it would be delicious with some jam. 🤤
If the thought of making jam intimidating, it shouldn't be. Trust me, you got this!
And in case you have any questions check out this post with all of my tips spelled out How to Make Jam - it's a complete guide, including video. Or pop me an email at debra@bowl-me-over.com. I'm happy to answer any questions.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Strawberry-Rhubarb Jam Recipe
Ingredients
- 4 cups rhubarb diced
- 2 cups strawberries mashed
- ¼ cup lemon juice
- 4 cups sugar
- 1 box sure jell pectin pink box
Instructions
- Wash jars - then sterlize them in a hot water bath.
- Begin by washing the fruit. Clean the rhubarb, dice into small pieces - measure exactly four cups.
- Clean the strawberries, remove the stems and mash the berries with a potato masher - measure exactly 2 cups.
- Add the rhubarb and strawberries to a large heavy stockpot. Add the lemon juice.
- Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the fruit, mix well again and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a full boil (a boil you can't stir down) add the remaining sugar. Continue stirring the entire time while the jam cooks. Return it to a boil. Boil for exactly one minute, stirring vigorously. (Set a timer to make sure you get it for a full minute).
- Remove from the stove and immediately ladle hot jam into sterilized hot jars, leaving ¼ inch headspace at the top of the jar.
- Using a clean damp cloth, wipe the tops of the jars to remove any fruit mixture that may have gotten on the top of the lids. (This will keep the jars from sealing.)
- Tap the filled jars on the counter to remove air bubbles.
- Place lids on jars, followed by the rings, screw it on tightly.
- Process in a water bath canner (boiling water) for 10 minutes to seal the jars.Makes 6 eight oz. jars.
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Nutrition
Recipe backstory
Strawberries makes me think of summertime and rhubarb always takes me back to the lake and summers with Grandma and Grandpa. BEST memories ever!
Grandma always had fresh baked rhubarb pie when we'd visit. Most times she'd have 20-30 pies in the freezer. Often I'd help her make them. Making pies was part of the tradition as she liked to serve dessert at lunch and dinner!
And since we'd have anywhere from 18-40 (or more!) hungry mouths per meal, we definitely had to be prepared.
I have the best memories of Grandma. When she passed away, I helped my Mom clean things out. One of the things we found was a jar of rhubarb strawberry jam I made for her.
My Uncle Jim shared that Grandma would carry that jar of jam with her when she moved from South Dakota where she lived in the summertime to New Jersey where she wintered every year. It warmed my heart to know she kept it close.
Walter brink says
How many tablespoons are in a sure jell packet ?I have sure jell in a jar
Debra Clark says
Hey Walter - there are 1.75 ounces in the packet. I googled it and it said that would be a little over 1 1/2 tablespoons. Having said that, you've be better off weighing it in my opinion, if you have a scale. Good luck and enjoy the jam! Let me know how it turns out for you!
Shannon says
Hi I was wondering about the pectin, I only have the liquid Certo brand pectin. It comes with 2 packets in a box. How many should I use of that brand?
Debra Clark says
Hey Shannon - this recipe was developed using powdered pectin. I haven't made it with liquid pectin. My guess would be to increase the sugar to 8 cups, but again, without testing I can't be sure.
Lois says
I love anything rhubarb and this is the best.
Debra Clark says
Thanks Lois! Rhubarb Pie is my favorite summertime treat!
Marilyn Erickson says
You didn’t say how much sugar or lemon juice. Maybe I missed it in your recipe somehow so used 4 cups sugar and 1 Tbsp lemon juice and canned it.
Bowl Me Over says
You missed it, Marilyn. The measurements are listed in the recipe card at the bottom of the blog post. Enjoy the jam!
Mendie says
Can I adjust the rhubarb to strawberry ratio as long as I still use 6 cups of fruit? I would like to use half strawberry and half rhubarb. Love this recipe as is, but I have an odd amount of frozen fruit I am looking to use up.
Thanks!
Bowl Me Over says
Hey Mendie - I don't believe that will be an issue at all. Just be sure you thaw the fruit before measuring it. (No need to drain it, just thaw it.) Happy jamming!! Deb
Brittany says
Hello! I’m so excited to try this 🙂 My mother and I made strawberry rhubarb pie frequently, and it hit me that I could have this flavor combo as a jam! I live at a higher elevation (10,000ft) and I’m wondering if I need to adjust the canning time for this recipe? Thanks in advance!
Bowl Me Over says
That is such a great question Brittany! Right up front I'd say I don't have experience, canning at high altitude. However after googling it, it says to boil longer when canning, BUT with jam the cooking is already done and you're boiling it to seal the jars. I don't believe that would change. Additionally, I believe it will come to a boil sooner (again because of the higher altitude). After it does, I would still boil hard for one minute and follow the instructions as written. I don't believe it will effect this recipe. Good luck and enjoy the jam, it's so good!
Brittany says
Fantastic, thanks so much!
KelliSue says
Brittany,
To prevent spoilage you must adjust all canning times for your high altitude. At 10,000 feet above sea level you will add an additional 20 minutes canning time. Please refer to the chart prepared by the professionals.
https://extension.sdstate.edu/altitude-adjustments-home-canning
Lucy Reinhart says
I have rhubarb frozen from my garden how many cups do I need for jam and to I thaw it in a colander first
Bowl Me Over says
You'll need four cups of diced rhubarb. Be sure to thaw it before measuring it. Enjoy the jam!
Marsha says
Mine made 7 half pints. I measured everything you said. Hopefully it will work. The leftover in the pan tasted great on a cracker. Yum!! Thank you for the recipe!
Bowl Me Over says
Wonderful, I bet it set up great. Enjoy the jam Marsha, it's terrific! Thanks for supporting the blog.
Amanda Anderson says
Just made this as my rhubarb is insane every year! Love this easy recipe. I cooked the fruit and then blended it in my Ninja blender for a smoother, less chunky finish. Turned out great!! Thank you!
Bowl Me Over says
Wonderful! I'm so glad you're enjoy the jam!! And I have to say, I'm so jealous that you have such great rhubarb - YUM!
Tracy says
After reading your heartwarming story, delicious description and salivating- I'm gonna have to make this!
Thank you for sharing- Tracy
Bowl Me Over says
You made my day reading this! Thank you so much, enjoy this jam Tracy!
ColleenB.-Tx. says
I love rhubarb but it won't grow here in Texas 🙁 so was wondering if I can use the frozen rhubarb in place of fresh and also substituting raspberries in place of strawberries?
Thank you
Bowl Me Over says
I can relate Colleen, it doesn't grow well here in Cali either and I pick my rhubarb up in the store also! Frozen rhubarb will be a great substitute and raspberries? That sounds delicious! Let me know how it turns out for you!!!
Shannon says
This jam is so good. I was worried it did not turn out because it had white foam in it. I didn't skim the foam off the top before putting it in the jars.
Only question is the nutrition facts. Is that per jar or per batch? I am diabetic and I want to know how much I can have.
Bowl Me Over says
My Dad is diabetic as well Shannon, I understand how important that is! The nutrition is per jar. Enjoy, this jam is so good!