Best 15 Strawberry Rhubarb Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the perfect balance of sweet and tart with our delectable Strawberry Rhubarb Jam. This classic combination is elevated with a hint of orange zest, creating a vibrant and flavorful spread that will tantalize your taste buds. Whether you're looking for a delightful addition to your breakfast toast, a filling for your favorite pastries, or a unique glaze for your roasted meats, this versatile jam has you covered. With just a few simple ingredients and minimal effort, you can craft a homemade delicacy that will impress your family and friends. Embark on a culinary adventure and discover the delightful harmony of strawberries and rhubarb in this exceptional jam.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-RHUBARB JAM



Strawberry-Rhubarb Jam image

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.

Provided by Carla Bruss

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h40m

Yield 192

Number Of Ingredients 7

4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter
10 cups white sugar
12 half-pint canning jars with lids and rings

Steps:

  • Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g

STRAWBERRY RHUBARB JAM (LIQUID CERTO)



Strawberry Rhubarb Jam (Liquid Certo) image

I'm posting this so I'll have it available whenever I need it. I figure I'm not the only one to lose the directions that come in the pectin box, so I thought I'd make it public. This makes a nice sweet/tart jam with a beautiful rich pink/red color. If you use a food processor to chop your strawberries, don't puree them, just chop them. To prepare jars--wash them in hot soapy water and rinse with warm water. To prepare flat lids, bring a small amount of water to a boil and remove from the heat. Place the lids in the boiling water and let sit until you are ready to use them. I use the inversion method to seal my jars (place them upside down for 10 minutes once the lids are on instead of canning) but that method is NOT RECOMMENDED by the USDA.

Provided by Mommy2two

Categories     Strawberry

Time 35m

Yield 8 cups

Number Of Ingredients 6

2 pints strawberries
1 lb rhubarb
6 1/2 cups sugar
1 (3 ounce) envelope liquid Certo
1/2 cup water
1/2 teaspoon butter (optional)

Steps:

  • Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
  • Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
  • Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
  • In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
  • Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
  • Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
  • Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
  • Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.

FLAVORFUL STRAWBERRY-RHUBARB JAM



Flavorful Strawberry-Rhubarb Jam image

I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 15m

Yield about 6 pints.

Number Of Ingredients 5

4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

PECTIN-FREE STRAWBERRY RHUBARB JAM



Pectin-Free Strawberry Rhubarb Jam image

A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.

Provided by yankeeinthesouth

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT45m

Yield 60

Number Of Ingredients 5

4 ½ cups rhubarb, cut into 1/2-inch pieces
6 cups white sugar
¼ cup lemon juice
4 ½ cups fresh strawberries, halved
20 4-ounce canning jars with lids and rings

Steps:

  • Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
  • Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 83.6 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 20.7 g

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

Provided by Dannygirl

Categories     Strawberry

Time 25m

Yield 6-9 500mL jars

Number Of Ingredients 4

3 cups strawberries, crushed (can be frresh or frozen)
2 cups rhubarb, sliced (can be fresh or frozen)
7 cups sugar
1 (3 ounce) box liquid fruit pectin

Steps:

  • Let jars, rims and lids stand in hot water until they are ready to be filled.
  • Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
  • Stir pectin into fruit.
  • Bring to a rolling boil.
  • Using a blender wand or hand masher break up the rhubarb.
  • Add sugar.
  • Return to a full boil and boil 1 minute.
  • (It will increase in size.).
  • After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
  • Put rims and seals on jar and tighten as much as possible.
  • Invert jars for 5 minutes then turn upright.
  • Let sit for 24 hours before serving.

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario

Provided by Taste of Home

Time 30m

Yield 5-1/2 cups.

Number Of Ingredients 5

2-1/2 cups fresh or frozen strawberries, crushed
1-1/2 cups finely diced fresh or frozen rhubarb
2-1/2 cups sugar
1 can (8 ounces) crushed pineapple, undrained
1 package (3 ounces) strawberry gelatin

Steps:

  • In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM



30 Minutes To Homemade CERTO Strawberry-Rhubarb Freezer Jam image

The recipe calls for 1 3/4 cup FRUIT, with 1 1/4 of that being crushed strawberries and the remaining 1/2 cup rhubarb. I hope you used the full amount, or your jam probably didn't turn out!! A very tasty jam with little time and less effort to prepare.

Provided by Melanie Campbell

Categories     Spreads

Time 1h

Number Of Ingredients 5

1 1/4 c crushed strawberries (buy about 1 pt. fully ripe strawberries)
1/2 c finely chopped rhubarb (buy about 1/2 lb. rhubarb)
4 c sugar, measured into separate bowl
1 pkg certo fruit pectin (comes in a pouch. not package)
1 Tbsp fresh lemon juice

Steps:

  • 1. RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
  • 2. MEASURE crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
  • 3. MIX pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
  • 4. FILL all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

RHUBARB, STRAWBERRY, RASPBERRY JAM



Rhubarb, Strawberry, Raspberry Jam image

I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.

Provided by Countrywife

Categories     Jellies

Time 3h30m

Yield 16 pints

Number Of Ingredients 5

4 cups strawberries
4 cups rhubarb
2 cups raspberries
8 cups sugar
1/2 cup water (optional)

Steps:

  • Slice the strawberries and rhubarb if using fresh fruit. Set aside.
  • Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
  • Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
  • Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
  • Ladle into hot canning jars. Cover with hot lids and bands.
  • Process in a water bath for 20 minutes.
  • Remove and allow to cool. Listen for the "pops".

BALL BLUE BOOK STRAWBERRY RHUBARB JAM



Ball Blue Book Strawberry Rhubarb Jam image

June brings a plethora of rhubarb to Alaska and one can only eat so much pie, crumble/buckle and muffins. My best advise to any newbie to canning and preserving is to purchase either the Kerr or Ball cookbooks. With over a 100 years behind them, the recipes are almost always fail proof. ISBN 0-9727537-0-2 Crack open the...

Provided by Sherry Blizzard

Categories     Other Breakfast

Time 30m

Number Of Ingredients 5

2 c crushed strawberries
2 c chopped rhubarb
1 pkg powdered pectin
1/4 c lemon juice
5 1/2 c sugar

Steps:

  • 1. Sterilize 1/2 pint jars and lids.
  • 2. Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan (it will foam up, so use a large pan.) Bring to a boil.
  • 3. Add sugar, stir to dissolve. Return to a boil and boil hard for 1 minute, stirring all the time.
  • 4. Ladle hot jam into jars leaving 1/4" space at the top. Wipe the rim of the jars with a damp paper towel to remove any jam. Adjust lids and rings (not over tight.)
  • 5. Process 10 minutes in a water bath canner. *A very large stockpot with a tight lid will work just fine if you don't have a canner.

STRAWBERRY RHUBARB JAM



Strawberry Rhubarb Jam image

Provided by Food Network

Categories     condiment

Time 22m

Yield 5 to 6 cups

Number Of Ingredients 3

1 quart strawberries, rinsed and hulled
4 cups 1/2-inch-thick slices rhubarb
1/2 to 3/4 cup sugar

Steps:

  • Place the strawberries and rhubarb in a large microwave-able bowl. Sprinkle fruit with sugar and toss evenly. Microwave on high for 10 to 12 minutes.

KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM



Kittencal's Easy Rhubarb-Strawberry Refrigerator Jam image

You may reduce the amount of rhubarb and add in fresh strawberries if desired, try adding in different flavors of gelatin too! Plan ahead the fruit/sugar mixture needs to stand overnight before cooking, if you prefer a sweet jam use the 3 cups sugar... your going to love this jam!

Provided by Kittencalrecipezazz

Categories     Fruit

Time 36m

Yield 20 serving(s)

Number Of Ingredients 3

5 1/2 cups chopped fresh rhubarb (or use half rhubarb and fresh strawberries)
2 3/4-3 cups white sugar
1 (3 ounce) package strawberry gelatin (for the best results use Jello brand gelatin for this)

Steps:

  • In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
  • After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
  • Reduce heat to low and boil stirring constantly for 12 minutes.
  • Remove from heat and gently stir in the gelatin powder until completely combined.
  • Transfer to sterilized glass jars and refrigerate.

Nutrition Facts : Calories 129.7, Fat 0.1, Sodium 21.4, Carbohydrate 32.9, Fiber 0.6, Sugar 31.5, Protein 0.6

STRAWBERRY-RHUBARB FREEZER JAM



Strawberry-Rhubarb Freezer Jam image

Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.

Provided by t7245vc

Categories     Low Protein

Time P1DT30m

Yield 5 cups, 80 serving(s)

Number Of Ingredients 5

1 cup fresh strawberries
1 cup rhubarb
4 cups sugar, measured into separate bowl
3/4 cup water
1 (1 3/4 ounce) box fruit pectin

Steps:

  • RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
  • STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
  • MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
  • FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1

STRAWBERRY, RHUBARB, ORANGE, HONEY JAM



Strawberry, Rhubarb, Orange, Honey Jam image

This is a take on my original Strawberry/Rhubarb jam recipe, and it is one of the most delicious jams I've made so far! The flavors are amazing - strawberry, rhubarb, orange, and honey, with just a little cinnamon. Super easy to make and you won't be disappointed. This recipe makes 8 half pint jars.

Provided by Lisa Clarice

Categories     Low Protein

Time 1h

Yield 8 8 oz jars, 8 serving(s)

Number Of Ingredients 8

4 cups rhubarb (approx. 2 pounds)
4 cups strawberries (approx. 2 pounds)
1/3 cup lemon juice
2 cups honey (room temp)
1/2 cup orange juice
4 teaspoons orange zest
1/4 teaspoon cinnamon
5 1/2 teaspoons pectin

Steps:

  • Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
  • Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
  • Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
  • Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
  • In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.
  • Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

Nutrition Facts : Calories 314.7, Fat 0.4, SaturatedFat 0.1, Sodium 13.5, Carbohydrate 83.8, Fiber 3.2, Sugar 75.3, Protein 1.5

STRAWBERRY & RHUBARB JAM



Strawberry & Rhubarb Jam image

One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.

Provided by Lisa Clarice

Categories     Strawberry

Time 45m

Yield 6 jars, 8 serving(s)

Number Of Ingredients 5

7 stalks rhubarb, diced (1.5 pounds, 3 cups)
6 pints strawberries (equals 5 to 6 cups mashed)
2 cups sugar (add more sugar for a sweeter jam)
1/2 cup lemon juice
5 -6 teaspoons dry pectin (follow pectin instructions on package)

Steps:

  • Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
  • Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
  • Stir. Let mixture come to a boil.
  • In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
  • Add sugar/pectin mixture to the strawberry and rhubarb pan.
  • Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
  • Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.

Nutrition Facts : Calories 291.9, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 73.6, Fiber 6.2, Sugar 63.9, Protein 2.2

RHUBARB STRAWBERRY JAM



Rhubarb Strawberry Jam image

This rhubarb strawberry jam recipe is our favorite and so easy to make.

Provided by SALLY 888

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h42m

Yield 24

Number Of Ingredients 3

5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®

Steps:

  • In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
  • 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.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 15.3 mg, Sugar 28.3 g

Tips:

  • Choose ripe, fresh strawberries and rhubarb. This will ensure the best flavor and texture for your jam.
  • Wash the strawberries and rhubarb thoroughly before using them. This will remove any dirt or debris that could affect the taste or quality of the jam.
  • Cut the strawberries and rhubarb into small pieces. This will help them cook evenly and break down more easily.
  • Use a heavy-bottomed pot or saucepan to make the jam. This will help to prevent scorching and ensure that the jam cooks evenly.
  • Bring the jam to a boil over medium-high heat, then reduce the heat to low and simmer for the specified amount of time. Stir the jam frequently to prevent it from sticking to the bottom of the pot or burning.
  • Test the jam for doneness by placing a small amount on a cold plate. If the jam wrinkles when you push it with your finger, it is ready. If not, continue simmering for a few more minutes.
  • Remove the jam from the heat and stir in the butter and vanilla extract. This will add flavor and help the jam to thicken.
  • Pour the jam into clean, sterilized jars and seal them tightly. This will help to prevent spoilage and preserve the jam for up to a year.

Conclusion:

Strawberry rhubarb jam is a delicious and versatile condiment that can be enjoyed in a variety of ways. Whether you spread it on toast, use it as a filling for pastries, or serve it alongside ice cream or yogurt, this jam is sure to please everyone. So next time you have a batch of fresh strawberries and rhubarb on hand, be sure to try this easy and delicious recipe. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #5-ingredients-or-less     #jams-and-preserves     #condiments-etc     #fruit     #american     #easy     #refrigerator     #low-fat     #freezer     #stove-top     #dietary     #gifts     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-in-something     #equipment

Related Topics