Name: Rhubarb and Strawberry Jam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups chopped rhubarb; 3 cups white sugar; 1 (3 ounce) package strawberry flavored gelatin mix; 1/4 cup water

Rhubarb and Strawberry Jam is a delightful combination of sweet and tangy flavors, perfect for spreading on toast or adding a burst of flavor to various desserts. With the added convenience of strawberry gelatin, this recipe makes it quick and easy to prepare a delicious homemade jam.

Why You’ll Love This Recipe

I absolutely love this Rhubarb and Strawberry Jam because it’s a simple yet incredibly tasty way to preserve the flavors of spring. The rhubarb adds a tart tanginess, while the strawberry gelatin gives it a sweet depth, making it the perfect balance. The process is straightforward, and the result is a homemade jam that’s perfect for sandwiches, biscuits, or even drizzling over pancakes. Plus, with just a few ingredients, it’s an easy recipe to make in a short amount of time. Whether I’m making it as a treat for myself or giving it as a gift, this jam always impresses.

Ingredients

4 cups chopped rhubarb

3 cups white sugar

1 (3 ounce) package strawberry flavored gelatin mix

1/4 cup water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large saucepan, combine the chopped rhubarb and sugar. I let this mixture sit for about 10 minutes to allow the rhubarb to release its natural juices.

Place the saucepan over medium heat and bring the rhubarb and sugar mixture to a boil, stirring frequently.

Once it’s boiling, I reduce the heat to low and let it simmer for 10–15 minutes, or until the rhubarb is soft and fully tender.

While the rhubarb is simmering, I dissolve the strawberry gelatin mix in 1/4 cup of water in a small bowl.

When the rhubarb is fully cooked, I stir in the dissolved gelatin mixture thoroughly.

I then increase the heat to medium-high and bring the jam mixture to a rolling boil, stirring constantly. I let it boil for 1 full minute.

After a minute, I remove the saucepan from the heat and skim off any foam that forms on the surface.

I carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top.

To ensure a proper seal, I wipe the rims of the jars clean with a damp cloth.

I then place sterilized lids and bands on the jars, tightening the bands until they are fingertip tight.

To seal the jars properly, I process them in a boiling water bath for 10 minutes.

Once processed, I remove the jars from the water bath and let them cool completely on a towel or cooling rack.

After they’ve cooled, I check the seals by pressing the center of each lid. Properly sealed jars won’t flex up and down.

I store the sealed jars in a cool, dark place for up to 1 year. Once opened, I refrigerate the jam and use it within 3 weeks.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: Makes about 3 to 4 cups of jam

Calories: ~50 kcal per tablespoon

Variations

Other Fruit Combinations: While this recipe uses rhubarb and strawberry, I like to mix it up by using other fruits like raspberries or blueberries. You can experiment with different combinations to create your own unique flavor.

Spices: Adding a touch of cinnamon or vanilla can give the jam a unique twist. If I’m in the mood for something extra, I might toss in a pinch of ground ginger for a subtle warmth.

Less Sugar: If I prefer a less sweet jam, I can reduce the sugar content. Just keep in mind that it might affect the set and texture of the jam.

Storage/Reheating

Once sealed, I store my jars of jam in a cool, dark place. They stay fresh for up to 1 year when unopened. After opening a jar, I refrigerate it and use it within 3 weeks. To reuse any jam that has thickened a bit too much, I simply stir in a little bit of water and reheat it over low heat until it’s spreadable again.

Related Recipes:

Rhubarb Oatmeal Bars

FAQs

How do I know when the jam is done?

When the jam reaches a rolling boil for 1 full minute and the rhubarb has softened, it’s ready to be removed from the heat.

Can I use frozen rhubarb instead of fresh?

Yes, I can use frozen rhubarb as long as it’s thawed and drained. This works just as well for the jam, though the texture might be slightly different.

Can I adjust the sweetness of the jam?

Definitely! If I want a less sweet jam, I can reduce the sugar by a bit, though the final texture and consistency might vary.

Do I need to process the jars in a water bath?

Processing the jars in a water bath helps to ensure they are sealed properly, so I highly recommend it for long-term storage.

Can I use other flavors of gelatin for this recipe?

Yes, I can experiment with different flavors of gelatin, such as raspberry or cherry, for a different twist on this classic jam.

Conclusion

This Rhubarb and Strawberry Jam is a sweet, tangy treat that’s as easy to make as it is delicious. Whether I’m spreading it on toast, dolloping it onto desserts, or simply enjoying it by the spoonful, it never fails to deliver a burst of flavor. With just a few ingredients and a bit of time, I can have homemade jam that’s perfect for any occasion.

📖 Recipe: