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Roasted Strawberry Rhubarb Jam

Author: Shelly


  • 6 cups cut-up Strawberries
  • 2 cups cut-up Rhubarb
  • 2 cups sugar
  • 1 lemon


  • Take the rhubarb and add it to a non-reactive bowl.
  • Add 3 cups of the strawberries and 2 cups of sugar.
  • Add the lemon juice and the spent halves of the lemon.
  • Cover the bowl and let sit in the refrigerator overnight.
  • The next day roast the other 3 cups of strawberries at 300 degrees for 2 hours.
  • Add the roasted berries to the rhubarb mixture.
  • Simmer the mixture in a large saucepan until you reach the gel point test at 20 minutes but it could take up to 40 minutes to gel.
  • Once the jam has gelled. Place in hot sterilized jars and process in a water bath for 10 minutes.