Strawberry Rhubarb Jam Delight

Canning in jars is easy when you know how to make strawberry rhubarb jam from fresh rhubarb, stawberries, sugar and lemon without pectin. You may find yourself doing this every summer, it’s that easy.

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Combine all ingredients in a medium to large saucepan over medium heat.Once mixture starts to bubble, reduce heat to medium low. You’ll want the heat set to the point where it continues to bubble but not violently when stirred. Stir occasionally, until jam is thickened.Cook jam for about an hour and the temperature of the mixture is over 205º F.
  2. While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes.
  3. Transfer sterilized jars, lids, and bands to a clean dish towel.
  4. Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they’re covered by at least 1″of water.
  5. Fill each jar with hot jam, leaving at least 1/4″ of space at the top. Place lids on the jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
  6. Transfer filled jars to pot of gently boiling water and let boil for 10 minutes.Transfer jars, set at least 1″ apart, to a dish towel and let cool, undisturbed for 24 hours. You should hear the seals pop pretty soon after removing from the water.
  7. If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool dark place, for up to a year.

Nutrition Information Per Serving (2 T): Caories: 61; Carbohydrates: 15g

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