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Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam flavoured with both the zest and juice of an orange and some freshly grated ginger for a little extra zing.
Course Condiment
Cuisine American
Keyword jam, rhubarb, strawberry
Servings 14 125 ml mason jars


  • 10 cups rhubarb (I used frozen) chopped
  • 1 liter strawberries quartered
  • 2 cups granulated sugar
  • orange zest from 1 medium sized orange
  • orange juice from 1 medium sized orange
  • 1 teaspoon ginger freshly grated
  • 1/3 cup water
  • 14 125ml mason jars with lids sterilized


  • Place all the ingredients in a large sized pot and bring the mixture to a boil.
  • Once it starts to boil, lower the heat down to medium-low and allow to simmer for 45 minutes to 1 hour while stirring occasionally.
  • You'll know its ready when it reaches the consistency of applesauce and will thicken a little more as it cools.
  • Ladle the jam into the sterile jars and seal them with the sterile lids and rings.
  • Keep refrigerated if consuming within a month or freeze the jam in freezer containers or freezer bags for longer shelf life.
  • If your freezing the jam do note that flavor and quality declines when frozen too long. I would definitely consume frozen jam within 3 months for maximum flavor.