Strawberry-Aronia-Rhubarb Refrigerator Jam Recipe

Learn how to transform aronia berries, which are surprisingly common in the United States, into an antioxidant-rich jam.

From the "Heirloom Gardener"
Fall 2017

  • Strawberry and rhubarb complement the flavor of tart aronia in homemade jam.
    Photo by Adobe Stock/Perikatipole

Total Hands-On Time: 5 hr

Preparation Time: 30 min

Cook Time: 4 hr 30 min

Yield: 2 to 3 half-pint jars

Aronia berries taste sweeter after a light frost, so pop them into your freezer for a day or two after harvest to bring out the best possible taste. Try spreading this garden-fresh jam on crackers with a smear of cream cheese.


  • 3 cups sugar
  • 1-1/2 cups fresh or frozen rhubarb, finely diced
  • 1 cup Aronia berries
  • 2 cups strawberries
  • 1/4 cup lemon juice


  1. Combine sugar and rhubarb in a saucepan, and let stand for 3 to 5 hours, stirring occasionally.
  2. Add the Aronia berries, strawberries, and lemon juice.
  3. Bring to a boil, and then reduce to a simmer on medium-high heat for 20 to 25 minutes.
  4. Using a candy thermometer, watch for the jam to reach 220 degrees Fahrenheit.
  5. Remove from heat.
  6. Skim off any foam, and allow to cool for 2 to 3 minutes.
  7. Pour jam into sterilized jelly jars, leaving 1/4 inch of headspace, and screw on a sterilized lid.
  8. Let jam cool completely, and then store it in the refrigerator, where it will last for 3 to 4 weeks.

Learn more about the healing benefits of aronia berries, plus find tips for growing aronia in your own backyard, here: Aronia: A Backyard Superfood 

Dawn Combs homesteads with her family in central Ohio and is the author of Heal Local.