Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup.

Yield: about 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Strawberry-Rhubarb Jam Ingredients

2 cups mashed strawberries (about 4 cups whole strawberries)
2 cups cooked rhubarb (chop rhubarb, add a little water, cook until soft, measure)
2 teaspoons calcium water
2 Tablespoons lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 ½ teaspoons Pomona’s pectin powder

Strawberry-Rhubarb Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

2. Wash, remove hulls, and mash strawberries. Prepare rhubarb. Measure fruit into sauce pan.

3. Add calcium water and lemon juice and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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22 thoughts on “Strawberry-Rhubarb Jam

  1. I introduced my 5.5yo twins to jamming today! We have so much rhubarb and went strawberry picking…perfect recipe! We doubled the recipe and had a little less pectin left than needed but I think it will be great…it firmed up nicely on the plate I set my wide funnel on! I love passing on home made jam to my kids just like my mom did! (except she never used Pamona’s!)

  2. I was so excited when I starting seeing rhubarb available! Strawberry Rhubarb is a favorite and this recipe is great. The aroma was intoxicating and the final product very flavorful. I’ve only recently switched to Pomona Pectin and can tell you I will never turn back.

  3. Hi … I absolutely love the results .. less sugar and beautiful firm jam .. i have canned 250 half quart jars this last week ! I accidentally put 1 tsp calcium powder in half a cup water the last two batches … will it be okay to eat ?
    Thankyou so much for a beautiful product!
    Sincerly Susie

    • Hello Susie,
      Thank you so much for choosing for Pomona’s and for sharing your love for the product- we are pretty smitten with it as well!

      That happens all the time! Some even use the WHOLE packet! You will be just fine, your jam may be just a bit more firm.

      Have a wonderful day and happy jamming!


  4. Hi!

    I love using Pomona’s pectin and have used it for years.

    Today at a farm market I purchased sweetened rhubarb juice. Can I use two cups of this in the Strawberry Rhubarb jam recipe and perhaps reduce the sugar since it is sweetened?
    Thanks for your help!


    • Hello LinnAnne,

      Thanks so much for all the Pomona’s love!

      I think that your rhubarb juice would work marvelously! And like you mentioned, I would reduce the sugar, and then add more if you find it necessary right before you can your jam.

      Please let me know if there is anything else I can help you with!

      Have a wonderful day!


  5. Has anyone tried making this with fruit juice concentrate? I might try cooking the rhubarb in the concentrate and add sweetener later if it isn’t sweet enough.

    • Dear Vikki,
      We haven’t made this recipe with fruit juice concentrate. And yes, it might not be sweet enough with only fruit juice concentrate as the sweetener with the tartness of the rhubarb.

      You could cook the rhubarb in some of the concentrate. You would still use 1 cup of concentrate for dissolving the pectin in the blender.

      Since recipes made with juice concentrate have only 3 cups of the fruit & 1 cup of concentrate, we would suggest taking away 1/2 cup of each fruit.

      So your ingredients would look like this:

      1 1/2 cups cooked rhubarb (cooked with a small amount of concentrate)
      1 1/2 cups mashed strawberries
      2 teaspoons calcium water
      2 Tablespoons lemon juice
      1 cup of concentrate for dissolving the pectin & for sweetener
      2 1/2 teaspoons of Pomona’s Pectin powder

      And yes, it would be fine to add sweetener later if not sweet enough.

      Happy Jamming — and would love to hear what you do and how it turns out.

    • Dear Julie,
      Yes, it is okay to leave the lemon juice out on this recipe; it’s not essential for safe water bath canning. It is always a good idea to check since most of the time the lemon juice is required.

      Thanks for using Pomona’s Pectin — and happy jamming!

  6. What do you recommend as a sweetener on this one? The evaporated cane juice came out delicious with the strawberry jam. Honey, sugar or evaporated cane juice?

    • Dear Traci,
      Your choice of sweetener really depends on your and your family’s tastes. Evaporated cane juice or sugar are both good choices with strawberry-rhubarb. If you want to use honey, 3/4 cup would be our recommendation for this recipe.

      I hope this helps — happy jamming!

  7. Next week I about to make jam for the first time in my life… and since we grow our own rhubarb, your strawberry rhubarb jam is the first one I will be trying. I do have a question…. does it matter if one uses frozen rhubarb? Will that affect the jam in any way? Thank you!

    • Dear Lisa,
      It is fine to use frozen rhubarb for the jam. Be sure to follow the recipe instructions carefully, which means you will cook the rhubarb until soft with a little water before mixing it with the mashed strawberries.

      Good luck with your first jam making. Let us know how it turns out!

      • Thanks! I invited over 2 friends for this endeavor (one is a jam making pro and is the one who introduced me to your product). We made a double-batch of jam using frozen rhubarb + fresh strawberries which made 11 half pints and turned out great. I like that Pomona’s pectin doesn’t require using as much sugar as I’ve heard traditional jam making recipes call for. Thanks!

        • Hi Lisa,
          Thanks so much for the report. Glad you were successful and like the jam. That ability to use so much less sugar than traditional jam recipes is our favorite characteristic of Pomona’s Pectin.

          I hope you try some of our other recipes as the season progresses.

  8. My favorite also. I make it every spring when the rhubarb is ready. I love mixing these flavors. The strawberries sweeten the rhubarb. This batch, I mixed the seeds from a vanilla pod into the sugar to give it something a little extra. But it doesn’t really need enhancing.

    • Hi Jill,
      Thanks so much for sharing your love of Strawberry-Rhubarb Jam and the idea of mixing the vanilla seeds into the sugar. I have never done it that way myself.

      In our book, Preserving with Pomona’s Pectin, Allison puts the vanilla seeds and the pod itself directly into the fruit mixture before bringing it to a boil. Then, before jarring, you need to fish the pod out.

      Have you ever tried it that way? When you stir the seeds stir into the sugar, do they mix in well? Just curious . . .

      Thanks for using Pomona’s Pectin — would love to hear more about your method.

      • That’s why I put it in the sugar. I split the pod and scrape the seeds out. Then I mix the seeds into the sugar with my hands, and rub the pod against the sugar to get everything I can out of the pod. It’s my way to ensure that the seeds get dispersed. I know it works because there are little vanilla seeds on the sides of the canning pot and the jam has a wonderful smell as it’s cooking.

  9. I’ve made this jam and it is just wonderful! The rhubarb flavor really comes through. It is my most requested jam from family and friends!

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