Rhubarb & Strawberry Jam has a beautifully fresh and delicate flavour as these 2 fruits really are a match made in foodie heaven. No pectin is needed. just lemon juice to aid the setting.
I decided to update the photographs of my Rhubarb & Strawberry Jam this week as I found myself with glut of rhubarb and strawberries that needed using up. Plus this jam is just too good not to re-make every summer! So back to the original post from June 2015.
Today I’m sharing my Rhubarb & Strawberry Jam. 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 winning two 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 set of jams 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. Anyway I think jam is all about personal preference so if you prefer your Rhubarb & Strawberry Jam a firmer set then do carry on boiling until you get a definite crinkle in the saucer test.
Having 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 and strawberries. I found rhubarb 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.
Your family and friends will thank you too because you can’t make jam and not share it!
More Rhubarb and Strawberry Jam Recipes
- Quick One Punnet Strawberry Jam (1st prize winning) – Fab Food 4 All
- Strawberry & Peach Jam – Fab Food 4 All
- Strawberry, Raspberry and Redcurrant Jam – Fab Food 4 All
- Tutti Frutti Jam (Strawberry, Blackberry, Blueberry & Raspberry) – Fab Food 4 All
- Rhubarb, Lemon & Vanilla Jam – Fab Food 4 All
- Rhubarb & Gin Jam – Fab Food 4 All
- Rhubarb & Ginger Jam (with crystallised ginger) – Fab Food 4 All
- Rhubarb & Ginger Jam (with fresh root ginger)– Farmersgirl Kitchen
- Orange & Rhubarb Jam – Tinned Tomatoes
I do urge you to make my Rhubarb & Strawberry Jam as unless you’ve tried it you won’t know what all the fuss is about! If you make it do leave me a comment or tag @FabFood4All on social media!
In the meantime pin it for later!
Rhubarb & Strawberry Jam
- 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
- 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.