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.

Pam Lolley
Source: EatingWell.com, February 2020


Recipe Summary

1 hr 45 mins
2 hrs 45 mins


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; protein 0.2g; carbohydrates 10.6g 3% DV; dietary fiber 0.4g 2% DV; sugars 9.9g; fat 0.1g; saturated fatg; vitamin a iu 8.6IU; vitamin c 10.1mg 17% DV; folate 4.4mcg 1% DV; calcium 8.3mg 1% DV; iron 0.1mg 1% DV; magnesium 2.9mg 1% DV; potassium 44mg 1% DV; sodium 10.9mg; thiaminmg 1% DV; added sugar 9g.