My daughter has nicknamed me ‘The Crazy Jam Lady’ and I have to say that suits me fine as I absolutely adore making jam. In the last 3 years I have gone from complete novice to having won 2 1st prizes for my jams at the local village show. So in that time and with all that jam under my belt I have gradually veered towards softer sets of jam and this is the softest set jam I have made to date. I never use jam sugar and only ever use lemon juice to help with low pectin fruits. In fact I can never understand recipes that call for both as it’s like doubling up! Anyway I think jam is all about personal preference so if you prefer yours firmer and set then do carry on boiling until you get a crinkle in the saucer test.
I have made so many jams now that the last one is always my favourite and this Rhubarb and Strawberry Jam is deliciously light and refreshing. The rhubarb and strawberries really complement each other as one is sharp and tangy and the other delicate and sweet. Now is the perfect time to pick up some bargain rhubarb which I did in Aldi and I noticed Strawberries were really cheap this week in Morrisons or better still find a pick your own farm and have a day out with the kids! If you’ve never made jam before do take the plunge as it’s so rewarding and you family and friends will thank you too because you can’t make jam and not share it!
Rhubarb & Strawberry Jam
Ingredients
- 950 g Rhubarb sliced into 2cm pieces
- 600 g Strawberries stalks removed & halved
- Granulated sugar to weigh same as prepared fruit mine was 1.42 kg
- 7 tsp 35 ml Lemon juice
Instructions
- Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night.
- The next day sterilise 4 x 450ml jars or equivalent (see notes below).
- Place 3 saucers in the freezer for testing.
- Heat the fruit and sugar gently in a preserving pan (or large deep pan) until all the sugar has dissolved (stirring with a wooden spoon).
- Bring to a rolling boil and time for 14 minutes, stirring and squashing the strawberries with the back of the wooden spoon occasionally, then take off the heat.
- Place a few drops of jam on a cold saucer and place in fridge for a minute.
- Remove saucer from fridge and run finger through the jam, if it feels tacky ie not wet and runny then it's ready, if not keep boiling for 2 minutes at a time and testing until ready.
- Remove any scum with a spoon.
- Pot into the warm jars (I use a small fruit ladle) and place lids on immediately.
- Label when cool.
Recipe Notes
Sterilise jars by washing in hot soapy water or use fresh from the dishwasher, fill with boiling water, emptying and then place in oven for 20 minutes at 140°C leaving in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
For more rhubarb and strawberry jam inspiration you might like to check out these recipes:
Quick One Punnet Strawberry Jam (1st prize winning) – Fab Food 4 All
Rhubarb, Lemon & Vanilla Jam – Fab Food 4 All
Strawberry, Raspberry and Redcurrant Jam – Fab Food 4 All
Rhubarb & Ginger Jam – Farmersgirl Kitchen
Orange & Rhubarb Jam – Tinned Tomatoes
Always use the freshest fruit possible for jam making!
As this jam was made with seasonal bargain fruit I am entering it into Credit Crunch Munch which I run with Helen and is this month hosted by Jen as well as Simple and in Season which is run by Ren.
Hi, How long does this recipe last for once made? thanks 🙂 great recipe!!!!!
Hi Caity, unopened jam is good for 12 months or even years in a cool dark place. Once opened keep in the fridge for up to 3 months.