Strawberry Rhubarb Jam
Published June 20, 2017
Updated July 22, 2026
It's rhubarb season! This tart vegetable grows like a weed in my yard so I am always blessed with a bag full of beautiful stocks.
Rhubarb is not native to Nova Scotia- it originates from Asia, but prefers a cooler climate so it thrives here in Nova Scotia.
Health Benefits
Rhubarb is a great source of vitamin K, which contributes to bone health and blood clotting.
It’s also full of vitamin A which may help to fight free radicals that cause skin damage and premature aging. Lastly, it’s high in antioxidants like anthocyanins (which give it its red color) and proanthocyanidins which help fight inflammation and have anti-bacterial properties.
Strawberry Rhubarb Jam Recipe
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There was one night I decided it was a good idea to start a batch of jam at 10pm on a Sunday. Probably due to anxiety- I’ve been known to curb my anxious thoughts with work.
I was convinced that I had cursed myself to a very long night of jam making however I was pleasantly surprised when the whole thing only took 50 minutes from the start of sanitizing to the finishing of bottling.
Jams are a great addition to your breakfast toast or with your charcuterie spread. I’ve also diluted jams before to make a sauce for my ice cream. Jams are very high in sugar but they bring a little colour and joy to your meal.
Strawberry Rhubarb Jam
2 cups strawberries
1 1/3 cup rhubarb, chopped
7 cups of sugar (don't go cheap on the sugar)
1/4 cup lemon juice
1 pouch of liquid pectin (I use certo)
Grab a large pot and mix the fruit, sugar and lemon juice together.
Bring the mixture to a boil on max heat and let it cook for 1-2 minutes.
Remove the mixture from the heat and stir in the liquid pectin.
Stir and skim the top for 5 minutes to stop the fruit from floating to the top.
Pour into sterilized jars and cover with lids.
Let stand for 24 hours at room temperature.
