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Toast topped with strawberry rhubarb jam

Strawberry Rhubarb Jam

  • Author: Deborah Harroun


Strawberry Rhubarb Jam – a simple jam recipe made with fresh strawberries and rhubarb.



  • 3 cups of strawberries, stems removed
  • 2 cups rhubarb, cleaned and sliced
  • juice of 2 freshly squeezed lemons
  • 7 cups sugar
  • 1 pkg. fruit pectin
  • 12 teaspoons butter


  1. Place the strawberries, rhubarb and lemon juice in a large pan and simmer over gentle heat until the fruit has collapsed, about 15-20 minutes.
  2. Add the sugar, pectin and butter and bring to a boil and boil rapidly for 10-20 minutes, or until the desired setting point is reached.
  3. Let cool for 8-10 minutes, then skim.
  4. Pour into warmed, sterilized jars and cover the tops with wax disks.
  5. When completely cool, cover with lids, label and store in a cool place.

Recipe Notes:

from Jams and Preserves