Every time we’re at a farmer’s market or local food stand my husband will say, “Let’s get some strawberry rhubarb jam.” To which I have to reply, “You always buy some and then say it’s not as good as your Grammie’s.” We still buy it though and he’s still unhappy. This year my husband decided we were going to make some jam. He had bought another jar of jam over Mother’s Day weekend that wasn’t to his liking. It was too heavy on the strawberry side and you could barely tell there was rhubarb in it. He searched for a recipe that seemed to be like his Grammie’s. We started off with one batch and after tasting the results wished we had made more. This past weekend we bought 5 pounds of rhubarb and my husband made a lot of jam!

This is an easy recipe, but don’t be fooled into thinking it’s too easy that it wont taste as good. Like a lot of classic recipes, simplest is best. When you taste this jam you’ll love it. You’ll really taste the rhubarb AND strawberry.

Lots of rhubarb

Lots of sugar

Makes great jam!


  • 5 cups chopped fresh rhubarb
  • 3 cups white sugar
  • 1 (3 ounce) package strawberry flavored gelatin


  1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
  2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Yields 3 cups
We tripled the batch and it makes a case of 8 oz. jars
Source: Allrecipes
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