Eat Skinny: Strawberry Rhubarb Jam

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What a weekend, friends! I spent the past few days in Ohio celebrating the wedding of my cousin Curt and his lovely bride Clare! I want to share just a few pictures of the wedding before we dive into the amazing strawberry rhubarb jam I made last week.

They were such a BEAUTIFUL couple and the wedding was gorgeous. It had a rustic, elegant vibe with burlap and mason jars. It was held at the Hillbrook, a stunning country club in Chagrin Falls, Ohio. Seriously, gorgeous. The house itself is a giant Tudor style mansion and it overlooks tons of gardens and trees! Congrats again you two!

Now, let’s talk jam! And not just any ol’ jam, low-sugar strawberry rhubarb jam!

I am SO into jam making these days. I honestly can’t believe I haven’t made it sooner. Not only is it the easiest thing in the world to make, it’s SO delicious. I refuse, flat out REFUSE, to buy jam at the store now. Because I’m sorry Smuckers, you just don’t compare.

Plus, it’s low-sugar, which means you won’t get a cavity eating it! That’s one thing I hate about store bought jams, how high in sugar they are! Luckily strawberries are so natrually sweet anyway, you don’t need cups of sugar to make it taste good.

As you know, I’m still new to the rhubarb trend but its safe to say I’m obsessed. This jam is sweet, but earthy and so perfect on toast. Plus, one jar of this stuff will last MONTHS so even when rhubarb season is over, you can still enjoy it with your coffee.

Oh and it makes the best gift idea! Who doesn’t love jam, I mean really? If you don’t, I’m not sure we can still be friends.

Recipe adapted from Delectable Musings.

Strawberry Rhubarb Jam

Yields about 3.5 pints (and 56 servings)
Prep time: 10 minutes
Cook time: 15 – 20 minutes


  •  1 1/2 pounds fresh strawberries, tops removed & chopped
  • 1 1/2 pounds rhubarb, diced
  • About 1 – 2 cups sugar
  • 1/4 cup lemon juice


  1. Place strawberries, rhubarb, sugar (1 cup) and lemon juice in a large sauce pan.
  2. Carefully mash the strawberries a bit (with a fork or wooden spoon) until they are squishy.
  3. Cook until sugar has completely dissolved, about 3 – 5 minutes. Taste the mixture to see if it needs more sugar. If so, add another 1/4 – 3/4 cup. Then cover and reduce heat to low. Let jam simmer for about 20 minutes, or until mixture reaches 220 degrees F.
  4. Remove from heat and immediately transfer to sterile mason or canning jars. Cover with lid and chill for an hour. Then serve, keep or enjoy!

Nutritional information per serving (2 tablespoons):

Calories: 25
Fat: 0 grams
Carbohydrates: 6.5 grams
Protein: >1 gram
Fiber: >1 gram
Weight Watchers Points:  1 point

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  1. Posted by Jessica Trimble on
    Monday, June 4th, 2012
    What a beautiful wedding! And that jam looks DELISH! 
  2. Posted by MegS on
    Monday, June 4th, 2012
    My husband loves rhubarb. I must make this.
  3. Posted by kjpugs on
    Monday, June 4th, 2012
    I have been DELIGHTED with all these pictures you've posted of that wedding! It looked gorgeous! And since I hate strawberry, I unfortunately am passing on this recipe. Come on Claire, make some basic that I'd like! Picky people are people too! (Kidding... also, pretty sure chef hubby wants to kill me whenever I remind him that I HATE strawberries.)
    • Posted by Claire Gallam10 on
      Monday, June 4th, 2012
      WHO THE HECK DOESN'T LIKE STRAWBERRIES? You are a strange being, Kelly :)
      • Posted by cfan on
        Sunday, June 10th, 2012
        I'm in your boat, Kelly. I dislike strawberries too. But I love rhubarb...even ask for rhubarb pie for my birthday every year (but since that's in winter...I get cake). lol. Its hard to find, but there is places that sell JUST rhubarb jam/preserves--be careful to check the ingredients though, because they like to sneak strawberries into it and not put that on the front. I'm from Ohio (not that far from Chagrin and the only place in the US, I have reliably found just rhubarb jam/preserves is Michell's Orchard near Ashland, Ohio (relatively rural...near the Amish). On another note, surprisingly, the Southern French love Rhubarb, and I found it in most supermarkets and outdoor markets (when I looked for it).
  4. Posted by Suzi on
    Monday, June 4th, 2012
    This jam looks tasty.  I am new to rhubard no,  actually I have never had any.  This is a good place to start, I love the look of this jam.  Hey is that a Smuckers jar you used, LOL?    Good for you. 
    • Posted by Claire Gallam10 on
      Monday, June 4th, 2012
      haha! Actually, no. It was a maraschino cherry jar!
  5. Posted by Anonymous on
    Monday, June 4th, 2012
    What a sweet wedding! I was jsut thinking that I need to make Strawberry jam soon. Love this. 
  6. Posted by Alex on
    Monday, June 4th, 2012
    I just wanted to comment quickly and tell you that I love your blog name/domain.  Its great!!!!!!! I can't wait to try some of these recipes :)
  7. Posted by amy donovan on
    Monday, June 4th, 2012
    yum, this sounds just delicious! and i love the pics from the wedding - it looks like it was a gorgeous event!
  8. Posted by Stephsbitebybite on
    Monday, June 4th, 2012 I'm bad with jam...I could just eat it with a spoons, and this would be no different!
  9. Posted by Stephanie @ Eat. Drink. Love. on
    Monday, June 4th, 2012
    I love jam, but often avoid it because of the sugar. This jam looks fab!
  10. Posted by Real Foods Chick on
    Tuesday, June 5th, 2012
    I haven't ever cooked with rhubarb before, but that jam looks so tasty. What a beautiful color.
  11. Posted by Swathi on
    Tuesday, June 5th, 2012
    I am reducing sugar in everything now. Beautiful color, delicious jam. We can't get this combo in market. 
  12. Posted by Happy When Not Hungry on
    Tuesday, June 5th, 2012
    I love those mason jar candle holders hanging from the trees.  Beautiful!  And your jam looks amazing.  Love strawberry and rhubarb.
  13. Posted by Carolyn on
    Wednesday, June 6th, 2012
    Lovely wedding!  Strawberry rhubarb jam is one of my all time favourites so thumbs up for this!
  14. Posted by Connie on
    Tuesday, June 12th, 2012
    How long does this jam keep in the fridge, it sounds so much easier than the strawberry rhubarb jam my Momma and I made.  The recipe called for 5 cups of sugar, pectin, and was processed with the hot water bath method.  Thanks-
    • Posted by Claire Gallam10 on
      Thursday, June 14th, 2012
      It'll keep for a few months in a sterilzed jar!
    • Posted by Pam on
      Sunday, June 28th, 2015
      I usually put my extra jars of jam in my freezer. Keeps for a year!
  15. Posted by Jim on
    Tuesday, December 11th, 2012
    Will this recipe really set up without pectin?
  16. Posted by Kayleen Meyers on
    Sunday, June 9th, 2013
    Can this jam be canned?
    • Posted by cgallam10 on
      Monday, June 10th, 2013
  17. Posted by Lori Hanken on
    Wednesday, July 3rd, 2013
    Can you freeze this?
  18. Posted by Barb Bazala on
    Tuesday, May 6th, 2014
    can this jam be frozen or can you sealed the lids.
  19. Posted by Erin on
    Sunday, July 12th, 2015
    Thank you for posting this recipe! I have been searching for a low sugar recipe to use up some fresh strawberries and rhubarb, and it is surprisingly hard to find! I love that I don't need to go buy any ingredients--I have all I need right here in my kitchen.

    I followed the recipe pretty much as written, but I do have a couple minor tweaks to suggest.

    If making this recipe for the first time, I would recommend first mashing up the strawberries a bit in a bowl, then simmering the rhubarb with about 1/2 C of the strawberry juice for a couple minutes before adding the berries and sugar. This will allow you to better gauge how much sugar you need. If you taste the jam just after the sugar is dissolved without first cooking the rhubarb (as the recipe is written), it will taste much sweeter than the final product because the tart rhubarb will not be broken down yet. I ended up using the full two cups of sugar, so I know for next time. But for anyone making this for the first time, I would recommend following this step.

    I also ended up simmering longer than instructed--partly by accident, partly because I wanted a thicker jam. I probably simmered for a full 40 minutes, maybe longer. I stopped simmering when my wooden spoon held a nice gooey coating of jam on it when taken out of the pot. Simmering longer does two things: it allows more of the natural pectin from the fruit to be released, and also cooks off some of the excess liquid (I had REALLY juicy berries). As such, my final yield was a full pint less than the original recipe--about 40 oz.

    Anyway, these are just my thoughts. I am new to the jam world, and I am never going back to store bought jam! Thanks again for the great recipe. It gave me that little push to go ahead and give the whole jam making thing a try!
  20. Posted by jamie on
    Sunday, May 15th, 2016
  21. Posted by chris on
    Thursday, July 14th, 2016
    WHat if we want to can this? I haven't got room in my frig for cold jam. I've got all the equipment necessary -been canning 42 years. I want low sugar and was so excited to see this recipe then found there was no info on canning. Might just do it up and process in BWB.
  22. Posted by Megan S Mercado on
    Friday, August 4th, 2017
    I made this with tangerine zest and juice rather than lemon, after reading somewhere that strawberry and orange make a lovely pairing. It's amazing! Tangy rhubarb and tangerine, sweet strawberry, working together in a symphony of flavor.
    • Posted by cgallam10 on
      Thursday, August 17th, 2017
      Awesome idea! I love those flavor combinations.
  23. Posted by Doug on
    Wednesday, June 27th, 2018
    What do the 11/2 lbs of fruit convert to in cups. For those old fashioned without a scale.
  24. Posted by Patti Kehoe on
    Thursday, April 23rd, 2020
    This does not mention water bath sterilization before and after making the jam. So as long as the jars are sterile before adding the finished jam it is good to go and safe to eat without all that water bath ? If so I am very excited to make this! Just bought the rhubarb at a farmers market today!
  25. Posted by karen schilling on
    Wednesday, May 19th, 2021
    do you need to water bath if you are going to keep 1 year