Easy Apple Rhubarb Jam

Easy Apple Rhubarb Jam

Made  times
Amanda 0

"Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam."
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25 m servings 38 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  1. In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
  2. Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.


  • Cook's Note:
  • To make strawberry-rhubarb jam, replace the apples with three cups of strawberries and the pectin with one 6-ounce box of strawberry gelatin.



Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themse...

This was a very easy and flavorful recipe!! I used strawberries instead of apples. I also used my food processor to chop the fruit (I don't like big pieces). I simmered the fruit with only 1 1/2...

This was truly good. I tweaked this a bit as I used 4 cups rhubarb and 2 cups apples and it was lovely. yum. It made about 6 cups so only about 4 jars of jam.

YUM! I was a little hesitant at first but this recipe is amazing! I followed the recipe to a tee - until I got to the pectin part. I decided it was thick enough for me without the added pectin s...

Yummmy! Tasted like apple pie! I boiled the fruit, water, and sugar for about 15 minutes...the final product ended up a little thick so I'd recommend making sure the fruit is soft enough befor...

DELICIOUS! But not as expected. Very apple-y!! Also had to run it through a food mill at the end, as the apples did not entirely cook down enough. There were some awkwardly large chunks I wa...

This jam is amazing! I used a bag of frozen rhubarb and it was perfect. Everyone who tries this raves about it! Thank you Amanda!

What an awesome recipe! I used my food processor for my fruit there for i only had to boil it for about 10 mins. I will definately make this again, it tastes like apple pie:)

This Jam reminds me of my absolute favorite pie in the world, apple rhubarb. So easy to make and just the right amount of sweet tart.

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