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At the intersection of food, soil, climate, farming and water.


Our gardens are producing a lot of products right now: kale, lettuce, sugar snap peas, chard…. and strawberries and rhubarb as well. We propose a recipe  with these two products. A delicious strawberry rhubarb jam. Enjoy it!

Strawberry Rhubarb Jam Recipe

Strawberry Rhubarb Jam Recipe

  • Prep: 30 min. + chilling
  • Yield: 44 Servings


  • 2-1/2 cups fresh or frozen strawberries, crushed
  • 1-1/2 cups finely diced fresh or frozen rhubarb
  • 2-1/2 cups sugar
  • pineapple
  • 1 package (3 ounces) strawberry gelatin


  • In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks. Yield: 5-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 57 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 15 g carbohydrate, trace fiber, trace protein.