This Strawberry Rhubarb Jam recipe made with Jello is a fun, easy twist on a classic made with just 4 ingredients and no pectin required! The strawberry gelatin gives it that gorgeous deep red color, boosts the berry flavor, and helps it set beautifully. It’s a small batch recipe that can be stored in the fridge, freezer, or even processed for shelf-stable jars, your choice!
If you’ve ever felt intimidated by traditional jam-making, this is an easy strawberry jam recipe for beginners.
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Strawberry Rhubarb Jam made with Jello is sweet, tangy, and just a little bit nostalgic in the best way! It's cooked on the stovetop, just 15 minutes because the gelatin helps thicken it instead of pectin, which gives it a slightly thicker texture and that signature deep rich color.
Growing up, strawberry rhubarb desserts were always around because my mom’s side of the family has roots in places where rhubarb thrives (like Germany and Iowa), while strawberries were always easy to come by down South.
It’s really the best of both worlds in one jar. If you’ve tried my Easy Strawberry Rhubarb Pie or Strawberry Rhubarb Freezer Jam, this is another must-make! When I was testing it, I loved how the Jello gave it that extra pop of strawberry flavor that makes you want to sneak just one more spoonful.
Serve it on warm biscuits (like my 2-Ingredient Biscuits!), spooned over ice cream, or add it to a brunch spread alongside my Strawberry Freezer Jam or Peach Freezer Jam for a full lineup of fruity favorites!
Shortcuts
- No pectin needed! Instead of traditional pectin, this recipe uses strawberry gelatin that you probably already have on hand to help the jam set. It’s a simple shortcut that also adds extra flavor and color.
- Use frozen fruit if needed. Both strawberries and rhubarb can be used from frozen, just thaw and drain slightly so your jam isn’t too watery.
- Make it your way: fridge, freezer, or canned! You can keep this jam super simple and store it in the fridge or freezer, or process it in a water bath if you want it shelf-stable.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Rhubarb – No need to peel, just trim and chop. Tangy and tart on its own like a sour cherry although it's technically a vegetable. Make sure you remove any leaves, as they are not edible! Frozen rhubarb also works.
- Strawberries – Adds sweetness and balances the rhubarb beautifully. Use fresh, summertime strawberries if possible but frozen will work!
- Granulated sugar – Helps sweeten the jam and create the right consistency. It may seem like a lot, but it’s actually less than many pectin-based recipes!
- Strawberry gelatin – The secret ingredient! Adds flavor, color, and helps the jam set without pectin.
How to Make Strawberry Rhubarb Jam with Jello
Scroll down to the bottom for the printable recipe with detailed instructions.
- Wash jars or freezer containers in hot, soapy water and let them dry. If you plan to can the jam, be sure to sterilize your jars.
- Wash, dry, and chop the strawberries and rhubarb into small pieces.
- Add the fruit and sugar to a large pot and let it sit for about 10 minutes. The sugar will start to draw out the juices and dissolve.
- Bring the mixture to a rolling boil over medium heat, stirring frequently, and boil 10 minutes. Continue boiling for 5–10 minutes, stirring often, until slightly thickened.
- Remove from heat and stir in the strawberry gelatin. Mix for 2–3 minutes until fully dissolved and smooth.
- Carefully ladle the hot jam into jars, wipe the rims clean, and seal.
- Let the jam cool at room temperature 24 hours, then refrigerate, freeze, or process in a water bath if desired.
Expert tip! The jam will thicken more as it cools, so don’t worry if it seems a bit loose right off the stove.
Pro Tips
- Stir gently while boiling. Stirring slowly and steadily helps reduce air bubbles from forming in the jam. Too much vigorous stirring can create foam and affect the final texture.
- Watch your boil! You want a steady rolling boil, but not so aggressive that the jam splatters. Adjust the heat as needed and keep stirring to prevent sticking.
- Choose the right jars for freezing. Avoid Mason jars with rounded shoulders if you plan to freeze the jam. They’re more likely to crack as the jam expands. Straight-sided freezer jars are a safe bet.
- Let it rest before storing! Giving the jam time to fully cool and set at room temperature helps it reach the right consistency before chilling or freezing.
Substitutions & Variations
- Swap the strawberry gelatin for cherry or cranberry gelatin for a fun twist on flavor and color.
- Strawberry Jam No Pectin- If you can’t find rhubarb or just have strawberries, use about 4 cups chopped or mashed jstrawberries using the same method without the rhubarb.
- Add a handful of raspberries for a slightly more tart, complex flavor.
What to Serve with Fresh Strawberry Rhubarb Jam
You can serve this strawberry rhubarb jam with Jello on so many things! Here are some of my favorite things to pair with it:
- Sheet Pan Buttermilk Pancakes
- 2 Ingredient Biscuits
- No Knead Artisan Bread
- Banana Bread
- Peanut Butter and Jelly French Toast Casserole Use the homemade jam to make this breakfast casserole.
Storage
- To Store: Store in the fridge for up to 3 weeks.
- To Freeze: Keep in freezer-safe containers for up to 1 year.
- Shelf Stable: Process in a water bath according to jar size, then store in a cool, dark place.
- Make Ahead: This jam is perfect for making ahead and gifting! Just double the batch if needed.
FAQ's
Rhubarb is a tart vegetable that looks similar to celery that’s often cooked with fruit in desserts and jams. It has a tangy, very sour flavor that pairs beautifully with sweet fruits like strawberries.
Yes, you can use Jello (gelatin) instead of pectin in certain jam recipes like this one. It helps the jam set while also adding extra flavor and a vibrant color, but it works best in recipes specifically designed for it rather than as a direct swap!
Rhubarb’s tart flavor really shines when paired with sugar, which balances its natural sharpness. Ingredients like strawberries and citrus juice can also enhance and sweeten its flavor!
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Strawberry Rhubarb Jam with Jello
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Ingredients
- 2 ¼ cups cubed or sliced fresh or frozen rhubarb (about 12 ounces)
- 2 cups coarsely chopped or mashed fresh strawberries (about 12 ounces)
- 3 cups granulated sugar
- 1 (3 ounce) box strawberry gelatin (such as Jello)
Instructions
- Wash enough jars or freezer containers to make 4 cups of jam in hot soapy water. If you plan to store the jam in a cabinet, then you will need to sterilize the jars and process the filled jars at the end in a boiling water bath procedure. See NOTES.
- Wash and pat dry the strawberries and rhubarb before chopping. Make sure there are NO green leaves left on the rhubarb.
- Combine the rhubarb, strawberries and sugar in a 6 to 8 quart Dutch oven or saucepan. Let stand 10 minutes. At first, it will look like there’s too much sugar, but if your berries are juicy, the sugar will bring out the juice and the sugar will start to dissolve.Tip: If your strawberries are not at peak ripeness or and very juicy, you may add 2 tablespoons of water.
- Bring the fruit mixture to a rolling boil over medium heat, stirring often for the first 10 minutes. Then, boil for 5 to 10 additional minutes, stirring almost constantly until the mixture is slightly thickened.
- Remove the pot from the heat and stir in the strawberry gelatin. Slowly stir for 2 to 3 minutes or until the gelatin and sugar has dissolved.
- Carefully pour or spoon the strawberry rhubarb jam into four half pint jars (or enough jars for 4 cups jam). Wipe the rims of the jars clean with a damp paper towel. Add lids and jar rings, if using Mason jars.
- If you plan to store the jam in the fridge or freezer, let the jam stand at room temperature for up to 24 hours. Then, store in the fridge for up to 3 weeks and in the freezer up to 1 year.You can also just use clean freezer-safe containers if you plan to store in the freezer.
- If you plan to make the jars of jam shelf stable (not refrigerate), fill sterilized canning jars with the hot jam, wipe rims, and add lids and rings. Process in a water bath immediately according to the size of your jars. See NOTES. Let jars cool completely, then store in a cool dark place.
- Yield: 4 cups.
Notes
- Stir gently while boiling. Stirring slowly and steadily helps reduce air bubbles from forming in the jam. Too much vigorous stirring can create foam and affect the final texture.
- Watch your boil! You want a steady rolling boil, but not so aggressive that the jam splatters. Adjust the heat as needed and keep stirring to prevent sticking.
- Choose the right jars for freezing. Avoid Mason jars with rounded shoulders if you plan to freeze the jam. They’re more likely to crack as the jam expands. Straight-sided freezer jars are a safer bet.
- Let it rest before storing! Giving the jam time to fully cool and set at room temperature helps it reach the right consistency before chilling or freezing.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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