Canning Strawberry Rhubarb Jam

Strawberry rhubarb Jam in jars

Nothing says summer like a taste of sweet tart Strawberry Rhubarb Jam. Learn to can it and enjoy it all winter long! Perfect on a biscuit, PB&J, or pancakes. Makes an amazing filling for cakes too!

Strawberry Rhubarb Jam

Summer's Sweet Tart Flavors in a Delicious Jam!
Author: Robyn Lucas


  • 1 15 oz can Strawberry Pie Filling
  • 2 small boxes Strawberry Jello
  • 10 cups Chopped Fresh Rhubarb Frozen may be used as well.
  • 6 cups Sugar
  • 4 1/2 cups Fresh Chopped Strawberries Frozen may be used as well.
  • 2 boxes Sure Jell


  • Add all the rhubarb and fresh strawberries to a big stock pot and cook down a little until it starts to get very soft, 5-8 minutes.
  • Add the pie filling and Jello and cook another 2-3 minutes.
  • Add the Sure Jell and bring to a full rolling boil.
  • Once the Sure Jell comes to a boil, Add all the sugar and bring to a full rolling boil. Then boil for another minute.
  • Fill jars and water bath can for 15 minutes. Remove from canner and cool. Check seals. Enjoy!

I love a little taste of summer in the deep of winter. When I’m cozy and warm, nestled away from the cold and snow, I can dream of summer and it’s bright and sweet flavors! What are your favorite flavors of summer in a jam?

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