Strawberry Rhubarb Preserves

Strawberry Rhubarb Preserves Recipe

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Cindi Bauer


Frozen sweetened strawberries, fresh rhubarb, canned crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam

★★★★★ 1 vote
7-1/2 cups of preserves
Stove Top


5 cups
finely chopped rhubarb
4 cups
granulated sugar
16 oz.
frozen sweetened strawberries, in liquid (thawed)
1 (8 oz.)
can crushed pineapple, undrained
1 (3 oz.)
box strawberry jell-o gelatin
1 (3 oz.)
box wild strawberry jell-o gelatin

How to Make Strawberry Rhubarb Preserves


  • 1In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • 2Cover the bowl, and place it in the refrigerator overnight.
  • 3The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
  • 4Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
  • 5Add the crushed pineapple, and cook for an additional 5 minutes.
  • 6Turn off the stove, add the boxes of dry gelatin powder, and mix well.
  • 7Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
  • 8Cool the jam to room temperature, before storing it in the refrigerator or freezer.
  • 9Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.

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