Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam Recipe




  1. Sterilize seven 8-ounce jars, keep hot.
  2. Fill water bath canner and bring to boil.
  3. In large, stainless-steel saucepan, combine apples, strawberries, rhubarb and apple juice concentrate.
  4. Bring to a boil over medium-high heat, stirring regularly.
  5. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 50 minutes.
  6. Ladle jam into sterilized jars leaving 1/4″ headspace.
  7. Wipe rims clean and screw on the lids.
  8. Bring to a boil and process for 10 minutes in water bath canner(add 1 minute for every 1,000 feet above sea level).
  9. Remove canner lid. Wait 5 minutes, then remove jars to a waiting towel.
  10. Cool, remove rings, and label for storage with date and contents.
  11. Wipe down any sticky spots, if needed, before storage.


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