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Strawberry Rhubarb Jam Recipe

Low Sugar, easy to make Strawberry Rhubarb Jam Recipe that is tang and delicious! Juicy strawberries and tart rhubarb make a luscious jam recipe that is the BEST! T
Course Jams and Jellies
Cuisine American
Keyword homemade jam
Prep Time 15 minutes
Cook Time 15 minutes
Sealing Jars 10 minutes
Total Time 40 minutes
Servings 6 8 oz. jars
Calories 578kcal
Author Deb Clark
Cost $15


  • 4 cups rhubarb diced
  • 2 cups strawberries mashed
  • 1/4 cup lemon juice
  • 4 cups sugar
  • 1 box sure jell pectin pink box


  • Begin by washing the fruit. Clean the rhubarb, dice - measure exactly four cups.
  • Clean the strawberries, remove the stems and mash the berries - 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 hard rolling boil (a boil you can't stir down) 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.
  • Using a clean damp cloth, wipe the tops of the jars to remove any jam that may have gotten on the top of the lids. (This will keep the jars from sealing.)
  • Place lids on jars, followed by the rings, screw it on tightly.
  • Process in a hot bath (boiling water) for 10 minutes to seal the jars.Makes 6 eight oz. jars.


Calories: 578kcal | Carbohydrates: 149g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 318mg | Fiber: 3g | Sugar: 137g | Vitamin A: 85IU | Vitamin C: 38.7mg | Calcium: 78mg | Iron: 0.7mg