Recipe by Carla Bruss
"I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with."
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4 1/4 cups
4 1/4 cups
sliced fresh strawberries
2 (1.75 ounce) packages
powdered fruit pectin
half-pint canning jars with lids and rings
I made 50 servings / 3 pint jars since it was my first time canning. I added 2 dashes of cinnamon and a dash of cloves and reduced the sugar by 25% (because we like a little tartness & spice) This was SO easy & SO delicious! going to make a second full batch soon!
This was a great recipe, for strawberry jam. The rhubarb was completely lost, you couldn't taste it at all. I was very dissapointed. And yes, I used fresh, not frozen rhubarb.
I tried out this reciepe for the first time and so far so good!! I did though cut the sugar by about 25% as well because I like the tarty taste of the Ruhbarb. I would use this again. Can't wait to try it out on some pancakes or buttermilk buns.
Lots of yummy jam with little effort!
I was always told you shouldn't double a jam recipe, which is what this recipe seemed to be. I was glad to learn that 12+ wonderful jars of jam can come from such little effort!
I used 6 pints of farm-fresh berries which I crushed, then added the diced rhubarb, lemon juice, and about 1/2 teaspoon of cinnamon. I used low-sugar pectin, and only used 8 cups of sugar because I like tartness, but even cutting the sugar left if very nicely sweet & tart.
I would have rated it five stars, but I tweaked the recipe, and am very happy with the results!
This is a keeper. The jam set quickly - no anxiety about whether it would be too runny. I made a batch of rhubarb buttermilk muffins and put some of this jam on it - a match made in heaven!
I gave this 4 stars because I love strawberry rhubarb jam...but this was way too sweet. Like gag me with a spoon to sweet. So if you like your jam so sweet that it gags you, this is excellent, but when I make this again, I will definitely use the low sugar pectin, and maybe 7-8 cups of sugar instead of the 10 that this recipe call for. :)
I am not a huge fan of rhubarb, but it is so abundant that I get gifts of it from my friends. This is quite good, sweet yet it has a little tartness too. Good on the buttermilk biscuits and pancakes I put it on. I would make again.
This stuff is to die for! Perfect. Yes, strawberry freezer jam is nice and easy BUT ... THIS stuff is so much more flavorful. I will never go back to my lazy ways .... now I just have to plant lots of rhubarb!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
** Calories: 42
** Calories from Fat: < 1
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