Tart rhubarb and sweet strawberries shine together in this easy strawberry-rhubarb jam. There's no canning involved and with fresh in-season strawberries, added sugar stays in check. Source: EatingWell.com, February 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Combine strawberries, rhubarb, sugar and salt in a heavy 6-quart pot; bring to a simmer over medium-high heat, stirring often. Reduce heat to medium; simmer, stirring often, until the mixture registers 220 degrees F on a candy thermometer and becomes thick and slightly darker, about 1 1/2 hours. (Alternatively, to test for proper thickness, place a small amount of jam on a chilled plate; place in freezer for 2 minutes then run a finger over the jam. If it wrinkles and feels gel-like, the jam is ready. If the jam is not yet ready, continue cooking for 5 minutes, then test again.) Remove from heat; stir in lemon juice.

  • Spoon the jam into 2 sterilized (1-pint) jars; let cool to room temperature, about 1 hour. Cover and refrigerate for up to 1 month.


To make ahead: Refrigerate for up to 1 month.

Equipment: Candy thermometer; two 1-pint jars

Nutrition Facts

41 calories; 0.1 g total fat; 11 mg sodium. 44 mg potassium; 10.6 g carbohydrates; 0.4 g fiber; 10 g sugar; 0.2 g protein; 9 IU vitamin a iu; 10 mg vitamin c; 4 mcg folate; 8 mg calcium; 3 mg magnesium; 9 g added sugar;