Strawberry-rhubarb jam from Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More (page 37) by America's Test Kitchen Editors

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Notes about this recipe

  • laurel_dulekm on May 29, 2026

    I’m addicted. If you like rhubarb, try this. It’s a great way to use what you’ve grown and it’s so tasty on buttered toast! Tart/sweet and tastes like it came from the garden. If you don’t have exactly the amount of rhubarb requested by the recipe, don’t worry, a little less is fine, but don’t skimp on the berries.

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