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Fancy Strawberry Rhubarb Jam

Recipe Courtesy SavingTheSeason.


2 pounds rhubarb, 7 cups cut in a rough dice

3 pounds strawberries, 9 cups cut as pictured ABOVE

4 cups sugar

zest 1/2 Meyer lemon

2 tablespoons Meyer lemon juice



1  Prep rhubarb first: trim ends off stalks, cut into three-inch matchsticks, then make a rough dice as shown. (If working by weight, you don't have to dice the rhubarb; it's just to give you a better measure if working by volume.) Toss trimmed rhubarb  with half the lemon juice, half the zest and half the sugar. Set aside to macerate.

2  While the rhubarb macerates, prep strawberries: rinse quickly, remove cap and cut into quarters or smaller equal parts. Toss with remaining lemon juice, zest and sugar and set aside.

3  Once the rhubarb-sugar mixture has begun to shed water-after a half-hour or more-turn into a preserving pan, and cook over a medium flame for 10 minutes, stirring vigorously all the while, until rhubarb has begun to soften.

4  Add strawberries and, continuing to stir vigorously, reduce over a lively flame to the jell point. This should take about 10 minutes-but don't worry if it requires longer on your stove. If you want a finer, more consistent texture, you can really break up the remaining fruit chunks during the last two minutes with a wire whisk.

5  Ladle hot jam into prepared half-pint jars, seal and process in a boiling-water bath for 10 minutes.


5 pounds of fruit yielded 4 pints jam

5 x 8 oz

6 x 4 oz

This entry is related to the following products. Click on any of them for more information.
Rhubarb, Strawberries,

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