Print Recipe

Strawberry Rhubarb Jam


  • 4 cups rhubarb, washed and sliced into 1/2-inch pieces
  • 1 1/2 cups water
  • 4 cups strawberries, washed and hulled
  • 2 tablespoons lemon juice
  • 2 teaspoons orange zest
  • Generous pinch (about 1/4 teaspoon) of nutmeg, allspice and cinnamon
  • 4 cups granulated sugar
  • 1 tablespoon butter


  1. Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.
  2. Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer. Stir frequently.
  3. Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars.
  4. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Yield: 6 cups

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.