Rhubarb and Strawberry Jam

Name: Rhubarb and Strawberry Jam
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 one cup mason jars
Cuisine: Newfoundland
Ingredients: 4 Cups Rhubarb; 2 Cups Strawberries; 2 Cups Sugar; 1 Tsp Lemon; Lemon Zest

Traditional Newfoundland Rhubarb and Strawberry Jam, this jam is so delicious and can be made with fresh or frozen fruit.

By Bonita Hussey

March 4, 2017

5.01 rating

Prep: 10 min
Cook: 1 hr 15 min
Makes: 4 one cup mason jars
Serves: Family

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This recipe is in my cookbook Traditional Newfoundland Cooking and Recipes

About this recipe

Hi and welcome to our website!

If you are looking for a delicious boiler of freshly made rhubarb and strawberry jam, you are in the right place…..if you make this tasty jam with fresh or frozen rhubarb you will love them.

Some helpful tips about picking rhubarb and seeking the roots healthy….

When rhubarb starts to grow you start pulling them from the roots leaving the root to continue growing the rhubarb for that season. If you don’t pull them regularly they will turn to seeds and at this point the rhubarb is bitter and not that good to eat.

Rhubarb and Apricot Jam — **Fresh rhubarb from my moms garden is a strawberry rhubarb and its so delicious.**

Look at these tasty freshly picked rhubarb, so juicy and good for so many wonderful recipes, but our recipe here today for rhubarb and strawberry jam is the best ever. Please take a few minutes to watch our short video tutorial to make yours today…..

I will share with you another link to Rhubarb and Strawberry Cobbler

Traditional Newfoundland Rhubarb and Strawberry Cobbler

Look at the leaves on my garden that I transplanted from my mom’s rhubarb garden and they are a strawberry flavour rhubarb.

Please continue on to my recipe for Rhubarb and Strawberry Jam and I thank you so much for stopping by and visiting our website, before you go leave me a message. On behalf of myself and RMHussey Productions and Team and from our kitchen to yours…..enjoy 🙂

I’ve tryed to grow rhubarb in my garden for years but you need the prefect place to plant them, the sun needs to shine on them most of the day. Plus rhubarb needs rich soil and you need to move the rhubarb to a different location in your garden every few years.

The reason behind that is it helps the roots of the rhubarb grow better. Until I fine the perfect place for my rhubarb plants I will go to my moms garden and pick hers, then I’ll trade with rhubarb and strawberry jam. ?

One of my favourite jams is rhubarb and strawberry it is so delicious you can eat it from the bottle. If you don’t believe me you can make it for yourself and tell me what you think. But if you decide to make your jam with frozen rhubarb thaw it first to remove some water and then follow the recipe.

Every second person in Newfoundland and Labrador got these beautiful rhubarbs growing in their back yards and some never do anything with them, some people would say I don’t like rhubarb. But if I give them a bottle of rhubarb and strawberry jam or rhubarb relish they will say this is rhubarb, it’s so delicious.

Traditional Newfoundland Rhubarb Relish

This recipe for Rhubarb and Strawberry Jam is featured in our cookbook Traditional Newfoundland Cooking & Recipes, now available, see link below.

https://www.bonitaskitchen.com/cookbook

Cookbooks — **New cookbook, A Little Taste of Home and Old cookbook, Traditional Newfoundland recipes and cooking**

The recipeRhubarb and Strawberry Jam

One step at a time in big print, and your screen stays on.

Ingredients Tick them off

4 Cups Rhubarb
2 Cups Strawberries
2 Cups Sugaror less, also sugar of choice
1 Tsp Lemon
Lemon ZestFew grates

Method Tap a step to keep your place

In a large saucepan combine all ingredients, start the boil on a medium heat, cook for around 10 to 15 minutes then reduce heat to low.
Continue cooking on a low heat for one hour stirring occasionally so jam doesn't burn, while waiting for jam to cook, start to prepare your mason bottles.
Sock three to four one cup bottles and lids and caps, in hot water in your sink for 10 minutes.
After removing jars for hot water and place upside down on a towel until ready to use.

When jam has cooked, check it by spooning up a one tsp full and placing it on a cool plate, if the jam stays thick and doesn't run off start scooping it in your mason jars.
After cleaning around your bottle rims and start to cap, placing caps and lids on bottles making sure to tighten each one.
Leave at room temperature overnight or 12 hours, check each bottle to see if they are sealed, if not store your jam in the fridge and if sealed store in a cool room date and label each one.

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6 messages

I answered 2 of them myself.

Angelica

July 2019

The strawberry rhubarb jam turned out great. I would like to make bigger batches can I double or triple the recipe and get the same result?

Reply
1. Bonita
  
  July 2019
  
  Hi Angelica: Thank you for your message and for visiting our website, that will be ok to double or triple your batches. You may need to cook it a little bit longer not much and stirring occasionally so it don’t stick or burn on the bottom of your boiler. I’m glad you enjoyed our recipe and have a lovely evening. 🙂 Bonita
  
  Reply
Jean Aylward

June 2019

Love your videos. So clear and precise. Easy to follow. I love it. So far, all the recipes I tried turned out perfect.

Reply
1. Bonita
  
  June 2019
  
  HI Jean: Thank you for your lovely message and for visiting our website, I’m so glad you are enjoying our recipes and videos. We take a lot of proud in making our videos and the recipes. This recipe here for rhubarb and strawberry jam is so good I can eat it from the jam on its own. I have more recipes on here for using your rhubarb, Rhubarb and strawberry cobbler, Rhubarb Relish, Upside down rhubarb cake, i will be sharing more rhubarb recipes soon. Enjoy Bonita
  
  Reply
  1. Mark Sheppard
    
    January 2022
    
    Bonita,
    
    last year, I was looking for a traditional recipe for Newfoundland, home baked bread. I ended up on your website and watched many of your videos. Then, I saw your cook book at Costco, in St. John’s. Delighted at the discovery, I quickly snatched it up.
    
    I tried your partridge berry jam and it was a hit! It is always tough to get our adult children to come pick the berries but boy oh boy, do they ever devour it when they know Dad has it bottled!!!
    
    I am very happy to see that you have a recipe for strawberry-rhubard jam, on your website. I modified the ingredients by using what was on hand. ( Annual freezer thaw produced rhubarb and raspberries) I think my dear Wife love it! A nice balance of sweet and tart, to shake up the taste buds.
    
    Bonita, I truly hope that you are preparing to publish another cook book. Your Husband takes fantastic photos and video. Perhaps a collaboration with other food aficionados from the province, would make a great read.
    
    Thank you for sharing your passion for food with all of us.
    
    Cheers,
    
    Mark Sheppard
    
    Reply
    1. Bonita
      
      January 2022
      
      Hi Mark: Thank you for your message and for buying our cookbook and making our recipes. We do have a very nice selection of jams, jellies and berry recipes available here on our website and as well on our YouTube channel. We are hoping to start writing our third cookbook but no date available at this time. We do love your suggestions and will keep them in mine while preparing for another cookbook.
      Thank you once again for taking the time to send us a message and enjoy our channel to the fullest.
      Best Regard’s
      Bonita
      
      Reply