top of page

Summer Is Almost Strawberry-ily Here

Jams and preserves add big flavor in small amounts. A major diet company suggests adding jams as a way to provide a low calorie sweet kick to foods, and some health food websites praise preserves for having no fat or cholesterol. With all these accolades, it is no wonder that fruit spreads fly under the radar in the face of studies showing the health risks of a high sugar diet.

Relying heavily on naturally sweet strawberries and a touch of maple syrup, this easy strawberry rhubarb jam cuts down on sugar, a lot, and contains less than 15 calories per 1 tablespoon serving.

Makes about 16 ounces.

Strawberry Rhubarb Jam

2 ½ cups strawberries, quartered

1 cup rhubarb, chopped

¼ cup maple syrup


1. Combine strawberries and rhubarb in a saucepan and cook at medium heat until any released juice begins to bubble. Reduce to medium low heat and stir in maple syrup.

2. Continue cooking for 20 minutes while stirring occasionally.

3. Remove from heat and mash together strawberry rhubarb mixture with potato masher until no large pieces remain. Continue over medium low heat--stirring occasionally--for 45 minutes or until mixture appears thick enough to spread.

4. Pour into jelly jars (should fill 2 8 oz. jars) and keep refrigerated for up to a week or freeze up to 6 months.

Strawberry Rhubarb Frozen Yogurt Pops

These yogurt pops use the jam above to make a tart warm weather snack. Any yogurt works, but I prefer an unflavored Greek-style and adding a touch of maple syrup to the mix. For already sweetened versions, omit the maple syrup.

½ cup strawberry rhubarb jam

2 cups Greek-style yogurt

2 tablespoons maple syrup

Makes 6 bars.


1. Mix jam, yogurt, and maple syrup in a large bowl until jam is spread evenly throughout yogurt.

2. Spoon yogurt mixture into popsicle maker. Tap ends on counter to eliminate any air bubbles.

3. Slide stick in and put in freezer. Keep sticks in until completely frozen, about 12 hours.

4. To remove, run warm water over the outside of the mold to release.

bottom of page