Strawberry Rhubarb Wine Jam

A few weeks ago my mother-in-law brought us some jams to try from a woman that she takes care of. There was one made from mulberries and another from lowquats. They were so good and reminded me of a strawberry rhubarb jam that my grandma makes.

The start of a great jam recipe! Fresh strawberries and rhubarb

I took my grandma’s recipe and added a little twist. I added Chardonnay to the recipe. No, this is not a typical ingredient for a jam, but I was reading about a strawberry rhubarb candy that paired with Chardonnay and thought why not put it in the jam?!

Add the Chardonnay and things get exciting.
Add the Chardonnay and things get exciting.

I took my grandma’s jam recipe and the concepts of adding wine from this strawberry wine jam. It turned out really well, it was super easy to make and didn’t require many ingredients. If you need canning supplies you can get them for a low price on Amazon. If you don’t want the boozy version of this recipe take out the wine and just add an extra cup of sugar. You also won’t have to add time by soaking the fruit and rhubarb in the wine. Just boil then can.

All canned up and ready to be served.

I like to spread my jam on toast, but it can also be served on crackers. It can also be served on a yummy warm blueberry scone. Mixing some into my plain yogurt or frozen yogurt adds some sweetness. Don’t worry the alcohol from the Chardonnay should have been burned off in the cooking process.

Strawberry Rhubarb Wine Jam

Strawberry Rhubarb Wine Jam


  • 4 1/2 cups rhubarb, chopped
  • 2 cups strawberries, hulled
  • 2 cups Chardonnay
  • 3 cups sugar
  • 2 packages strawberry jello


  1. Mix together rhubarb, strawberries and wine in a large bowl and let sit at least 5 hours if not overnight
  2. Bring strawberry, rhubarb, wine and sugar to a boil in a large saucepan
  3. Let boil 15 minutes then remove from heat and skim the foam from the top
  4. Mix in both packets of jello, let cool then refrigerate over night
  5. Can the jam using these canning instructions from Fresh Preserving

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