Strawberry Rhubarb Jam
This Strawberry Rhubarb Jam is an easy recipe that combines the flavors of sweet strawberry and tart rhubarb to create a perfectly balanced spread!
AN EASY REFRIGERATOR JAM
I really enjoy making my own jams and jellies. I prefer to make simple refrigerator or freezer jams that I can make in smaller batches and use as I go. This Strawberry Rhubarb Jam is an easy recipe using frozen fruit, jell-o and sugar that is so unique and delicious. Strawberry and rhubarb are flavors that work amazing together. This Strawberry Rhubarb Jam recipe also whips up in a flash!
TIPS TO MAKE STRAWBERRY RHUBARB JAM:
- This recipe can easily be doubled to make more.
- If you are not a fan of rhubarb then you can substitute with all strawberry.
- I use frozen fruit for this, but you can also use fresh if you want. We go strawberry picking early in the season and I end up freezing quite a bit so I can make this jam later.
- If you are purchasing frozen strawberries, make sure you get unsweetened strawberries.
- The strawberry gelatin gives it a more strawberry flavor and it’s the secret ingredient in all my jams!
- To me, strawberry seeds are so tiny that you don’t really feel them in there but some folks swear they do or for whatever reason, just don’t want or like them in there. You will have to do an extra step of straining the seeds out through a mesh strainer. You’ll probably need to help push it through as well because it will be thick. I never do this as we all enjoy the whole fruit in there are a lot of health benefits to leaving the seeds in.
- This needs to cool completely to set up properly.
- This jam can be frozen to last longer. I usually just keep a couple jars in my fridge and give some to friends. However, if you want, you can can these following proper canning procedures to ensure food safety.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen sliced strawberries – you can use fresh with this, use the same amounts. I like frozen many times because it is picked at the peak of ripeness so you can almost guarantee the same exact results every time instead of worrying if a berry is sweet or ripe enough.
- frozen diced rhubarb – again, you can use fresh rhubarb here. If you’ve never cut fresh rhubarb before, here is a post on how to do that.
- crushed pineapple – this adds a bit of liquid to the mix but also just a hint of tanginess that really blends well and offsets the other flavors.
- granulated sugar – I’ve only ever made this with real sugar so can’t say how this would work with sugar substitutes.
- strawberry-flavored gelatin (Jell-O) – I love the kick of strawberry flavor this adds but if you don’t like to use jell-o, you can use a pack of Certo or Sure Jell fruit pectin powder. You may want to add a bit more sugar to replace the sugar that is in a packet of Jell-O. Maybe a 1/2 cup or so.
HOW TO MAKE STRAWBERRY RHUBARB JAM:
In a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar.
Bring to a boil over medium-high heat, stirring frequently.
Reduce heat and simmer for 15 minutes. Continue to stir occasionally. Using a spoon or potato masher; crush strawberry and rhubarb pieces, and continue to simmer for 5 minutes.
Remove from heat. Add the gelatin.
Stir until gelatin is completely dissolved and there are no more granules in the mix.
Ladle jam into half pint canning jars or freezer containers. If you are going to properly can this jam, you’ll want to leave about 1/2-inch headspace at the top between the jam and the lid.
Cool completely.
Refrigerate or freeze.
HOW TO STORE:
- Stored with lids tightly sealed on the jars and this jam will last in the refrigerator for up to 3-4 weeks.
- This can also be frozen. Do all the steps in the recipe and once cooled, place in the freezer, and it will keep for up to 1 year. To defrost, place in the refrigerator overnight.
CRAVING MORE RECIPES?
Strawberry Rhubarb Jam
Ingredients
- 3 cups frozen sliced strawberries
- 2 cups frozen diced rhubarb
- 8 ounces crushed pineapple undrained
- 2 cups granulated sugar
- 3 ounce package strawberry-flavored gelatin (Jell-O)
Instructions
- n a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer for 15 minutes. Continue to stir occasionally.
- Using a spoon or potato masher; crush strawberry and rhubarb pieces and continue to simmer for 5 minutes.
- Remove from heat; stir in strawberry gelatin until dissolved. Stir until gelatin is completely dissolved and there are no more granules in the mix.
- Ladle jam into half pint canning jars or freezer containers. If you are going to properly can this jam, you'll want to leave about 1/2-inch headspace at the top between the jam and the lid.
- Cool completely. Refrigerate or freeze.
Notes
- This recipe can easily be doubled to make more.
- If you are not a fan of rhubarb then you can substitute with all strawberry.
- I use frozen fruit for this, but you can also use fresh if you want. We go strawberry picking early in the season and I end up freezing quite a bit so I can make this jam later.
- If you are purchasing frozen strawberries, make sure you get unsweetened strawberries.
- The strawberry gelatin gives it a more strawberry flavor and it’s the secret ingredient in all my jams!
- This needs to cool completely to set up properly.
- This jam can be frozen to last longer. I usually just keep a couple jars in my fridge and give some to friends. However, if you want, you can can these following proper canning procedures to ensure food safety.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
What a fun recipe. My brother-in-law brought me a big bag of rhubarb from his garden over the weekend. I prefer local strawberries for jam but Washington strawberries are not available until next month. Luckily, some of our local strawberry farms offer frozen berries, available in grocery stores here. The frozen berries were whole, but very easily sliced. I like the fact that this recipe does not use a lot of sugar and I am tempted to try sugar-free strawberry Jell-O next time I make it. I made some containers for the freezer and some jars to give away. Thank you so much.
That is so wonderful to hear Jacky! Thanks so much for taking the time to come back and comment!!
I just wanted chime in here about the “canning” process if you want a quicky way. I learned this from another blogger who uses it to can their jams. You DO need to sanitize your jars, lids and lid rings in boiling water first. After you have put the hot jam into your jars with adequate head space, place your lids on and tighten the rings. Lay a clean kitchen towel where you can leave the jars and still have space for future projects, then invert your jars and place on the kitchen towel (a little may leak out, hence the need for the towel), leave sit for AT LEAST 72 hours to a week and the jars, when turned upright, will be sealed. You can then remove the rings, wipe off any jam that may have leaked out and store with your other canned items. I have used this method successfully.
Could you use a sugar substitute like Monk fruit sugar or Stevia. And can you use sugar free gelatin.
I am not familiar with making jams and jellies with sugar substitute so I hesitate to say whether it will work or not. Perhaps someone on here will be able to give better advice. 🙂
Fantastic recipe!