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.
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 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 jams and this is the softest set jam I have made to date.
I don’t use jam sugar (bar in this Strawberry Jam recipe) as I prefer a softer set jam.
So instead, I use lemon juice to help with the set for low-pectin fruits such as strawberries and rhubarb.
I think jam is all about personal preference so if you prefer your Rhubarb & Strawberry Jam to set firmer 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 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 cheap this week in Morrisons.
Or better still, find a pick-your-own farm and spend a day with the kids!
If you’ve never made jam, take the plunge, 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
Here are some more delicious Rhubarb & Strawberry Jams for you to try!
- 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
- Orange & Rhubarb Jam – Tinned Tomatoes
I urge you to make my Rhubarb & Strawberry Jam as unless you’ve tried it you won’t know what all the fuss is about!
In the meantime pin it for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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.
Megan
Hi Camilla, I’m currently making your rhubarb and strawberry jam. I have about a kilo of strawberries and two large pink grapefruits left – could I make jam/marmalade with that?
Camilla
Hi Megan, I wouldn’t pair strawberries and grapefruit together but you could perhaps substitute the lemon juice in my One Punnet Strawberry Jam for grapefruit juice.
MR PETER EADE
Hello Camilla, am I the only 82 year old male jam maker in the world ? Anyway, today, July 19th, I have made 8 jars of Strawberry and Rhubarb jam. Turned out fantastic ! I used 2 x 400g punnets of strawberries (718g when hulled), 1285g Rhubarb, 12 tsp lemon juice, with 2000g granulated sugar (adjusting your ratios a bit). 18 minutes of rapid boil, and into my sterilised jars. Lovely ! Last week I made gooseberry jam and will do blackberry soon.
Thank you so much ! Peter (in Chandler’s Ford, UK)
Camilla
Awesome Peter, so glad that you’re still jam making at 82. Perhaps I should do a poll to find out if you are indeed the oldest jam maker in the world on my Facebook/Instagram:-) Enjoy your jams, love strawberry and rhubarb with a cream tea:-)
Tracy Milsom
Hey Cheryl! Getting set to make this shortly. Would 10 minutes in a water bath to sterilize change the texture and would it be necessary? Thank you!
Camilla
Hi Tracy, not sure who Cheryl is but if you’re asking me then I don’t understand the question. The only thing that’s sterlized are the jars as per my notes. If your question is about water bathing it’s not something we do in most of Europe, the jam is shelf stable and at its best in first 12 months but would be safe to eat for years. If your preference is to water bath you’d need to refer to your jar manufacturer’s instructions as it’s an area I know nothing about. Kind regards, Camilla
JaniceJ
Greetings from Canada!! I discovered your jam recipes a couple of years ago, and have made your delicious blueberry and strawberry jams numerous times. Not using pectin provides a nice, soft set and maintains that beautiful fruit flavour. Made your strawberry-rhubarb jam this morning, so I cannot wait to taste it. A question, however: when you say to cover the fruit with sugar and lemon and leave overnight, was I to leave on the counter overnight? I left it in the fridge, because I wasn’t sure.
Camilla
Hi Janice, that’s so lovely to hear. I leave on the counter but no harm to leave in the fridge if you’re in a hot country. As long as the sugar has dissolved by the morning, all good.
JaniceJ
Lol…I’m in Canada. Not so hot. Thanks for your speedy response to my question, Camilla.
Camilla
A pleasure Janice. Ah, yes that makes sense. A cool 16C here today in England, summer has yet to get going:-)
Fiona Houston
I made this jam for the first time last year it was delicious!!! Just tried it this morning made with frozen rhubarb it worked out well…gorgeous jam 🙂
Camilla
So glad you like it Fiona, yes frozen fruit works just as well:-)
Lou
Can you clarify please what you mean by a preserving pan (or large deep pan? Can you use a saucepan? Love the combination of rhubarb and strawberry, Thank you!
Camilla
Hi Lou, you can Google for preserving pans to see what they look like. The pasta pot I use which has 2 small handles either side measures 17.5 cm high and 24 cm wide (you’ll see it it many of my other jam posts photographed or in video. A sauce pan won’t do unless you make my One Punnet Strawberry Jam which makes just one pot of jam. The jam has to hit a vigorous rolling boil and would spill over the sides of a saucepan.
Lou
If I was to halve the recipe would I have to adjust the cooking time or would it stay the same?
Camilla
Hi Lou, if your changing the quantity of ingredients there isn’t a straightforward formula for knowing how long the jam will take. It will take less long and I’d advise using a digital thermometer and test for set when it reaches 105C.
Lou
Thank you!
Camilla
A pleasure:-)
Lynda
Hi. I have been given loads of apples, rhubarb and Victoria plums. I was looking at trying something different with the rhubarb and found your R&S jam recipe. Nipped down to Aldi and got some strawberries.I have to say your recipe was so easy to follow and is quite delicious. Definitely on the list for next year.
Camilla
Great Lynda, so glad you like the recipe. You might also like my Plum & Apple Jam: https://www.fabfood4all.co.uk/plum-apple-jam/
Sian Hawkins
Love this recipe so bright and refreshing and very tasteful. Thanks for sharing
Camilla
Thank you, so glad you like the recipe Sian:-)
Poppet
Love how simple this is to make, I shall have a go this weekend. Thanks for sharing! By the way, love your jars too, do you have a link to those? x
Camilla
Thank you, do let me know how you get on:-) It’s a Strawberry Fruit Preserve Jar from Kilner, have a Google as it’s available all over the place at different prices. Think I bought mine in Lakeland:-)
Poppet
Finally made this gorgeous jam! Found the jars too for a pretty decent price!! Thanks
Camilla
Thank you so much for your lovely feedback Poppet, glad you got a bargain too:-)
Catherine
This is the third year making your wonderful recipe. It is a spotless jam. Sincere thanks for sharing. Previously, we’ve given R&S jars to friends and family, only to find ourselves without. Not this year. We’ve learned our lesson. This year we’re parting with a single jar, for a French friend, as a Bastille Day gift. Thank you, Camilla.
Camilla
Aaw, that’s wonderful to hear Catherine and I don’t blame you for wanting to keep a hold of your jam this year, it is lush:-)
Greta
Hello! Do you think it would be possible to put less sugar? Would it be the same?
Camilla
Hi Greta, I think you could safely reduce the sugar by up to 200 grams. I usually use less sugar than the weight of the fruit but I think the sharpness of the rhubarb made me stick to the classic 1:1 ration here.
Angela
How long does Rhubarb and strawberry jam keep for? And do you keep it in a fridge?
Camilla
Hi Angela, all my jams will last for several years in a cool, dry, dark place but I always say that they are at their peak in the first year. You only need to refrigerate once open and if you always use a clean spoon to dispense then the jam may last up to a year in the fridge.
Suzanne Nelson
Rhubarb and strawberry jam is delicious and so simple to make
Camilla
Couldn’t agree more Suzanne:-)
Tricia
I’m going to make strawberry and rhubarb jam this week- I have frozen our own rhubarb and strawberries- will this affect the recipe?
Camilla
Just use the frozen fruit as if it was fresh, no need to thaw.
cheryl painter
Can I double the recipe?
Camilla
Hi Cheryl, if you want to double the recipe I would advise doing so in 2 separate pans or the boiling time may more than double and affect the set/quality. I can’t say for certain as I’ve never doubled the recipe but would err on the side of caution so as not to waste your precious ingredients.
Denise Finney
Made this today and I have to say it is beautiful. It’s very tasty and not as you might remember rhubarb from your past. Five stars.
Camilla
Thank you so much Denise, so glad you like it:-)
Louise
It must be summer as I’m making your lovely jam today with rhubarb donated from neighbours and beautiful Scottish strawberries. Perfect recipe – thanks!
Camilla
Awesome Louise, how lucky are you! Very envious:-)
Meredith
Can you please give me measurements in cups instead of grams? I don’t have a scale. Thanks.
Camilla
Hi Meredith, it’s not actually possible to convert a weight to a volume accurately so that is why I don’t have my recipes automatically converted as I take pride in my jams and want them to work when my readers make them. I did experiment one day with blueberries and depending on the size of the blueberries the weight was out by 20 grams per cup and scale that up it’s a large margin of error. I seriously advise you to buy a set of digital scales as I’ve seen them on Amazon in the US (sorry if I’m assuming that’s where you’re from) and they’re not dear but the best investment for accurate jam and recipe making you’ll ever make. Failing that you could use a conversion website but I wouldn’t take responsibility for the outcome.
Natalie
How long will this jam keep for?
Camilla
Hi Natalie, jam can last years in a cool dark place (I keep mine in a cupboard in my garage) but at it’s best in the first year. Once open keep in the fridge and use within a few months (but I’ve had mine last far longer).
Sam
So glad I found your recipe – it was easy to follow and the results were delicious. Thank you very much 🙂
Camilla
So glad you like the recipe Sam and found it easy to make:-)
Tara
This jam was a hit and the perfect addition to the muffins I made for my dad for Father’s Day. Great instructions too!
Camilla
Awesome Tara, that’s so lovely to hear:-)
Carol Brook
Just made a batch of this but added elderflowers to an overnight steep prior to cooking – absolutely delicious, 11 jars of joy!
Camilla
Yay, so glad you enjoyed it, elderflowers a great addition:-)
SHIRLEY
Made this yesterday. Added mint while simmering before I boiled it up (wrapped the mint in muslin then removed it). Fab recipe. Set really well and tastes fab.
Camilla
Awesome Shirley, I bet the mint adds a lovely fresh flavour dimension!
Helen Murphy
Hi Carol how much elderflower did you use please
Jackie
Made this yesterday its gorgeous. Will have to make more as I did a half batch. Thank you
Camilla
Thank you so much Jackie, so glad you enjoyed it, all my friends and family love it too:-)
Carol Faulkner
My jam went down a storm with family and friends. It has to be my best yet and I’m a real beginner compared to some . We just pick a load of blackberries so I’m going to have a go at the Apple and blackberry jam.
Easy to follow recipes and really easy to enjoy. Thank you
Camilla
Aaw Carol I’m so happy to hear that. I served this jam at our street party yesterday for Ride London as part of a cream tea and it proved very popular with my neighbours too:-) So glad you’re finding my recipes easy to follow and I know you’re going to love the Blackberry & Apple Jam, it’s one of my favourites:-)
Janet
Wow this is amazing, I used 800g of rhubarb & 400g if strawberries both picked from the garden, so for the price of a bag of sugar & a lemon I made 4 large & 1 small jars of delicious jam, thanks sooo much
Camilla
Yay, glad you like it and lucky you having all that home grown fruit:-)
Sara
Hello! I’m going to make this recipe for mini jam jar wedding favours for my upcoming wedding. Based on your recipe I will need to make 5 batches – should I do 5 separately or can I double the recipe, for instance? Also, when letting the fruit sit overnight, does it have to be in a glass bowl? How about plastic or metal?
Thank you so much. Very excited to try this :)a
Camilla
Hi Sara, how exciting:-) I wouldn’t double the recipe as once on a rolling boil the jam is very near to top of a preserving pan (or similar). Glass is best, you could use plastic but don’t use stainless steel (metal) as it will negatively affect the flavour of the jam (from memory it will make it more sour, I once saw a TV show about the affect of metal on food).
Sara
I’m planning on making this recipe for wedding favours for my upcoming wedding, it looks amazing! I’m going to make 5 separate batches on the same day. When leaving the front overnight, does the bowl have to be in the fridge? I’m not sure I can fit 5 huge bowls in mine! Thanks.
Camilla
Hi, what a lovely idea! No I just leave it on the kitchen worktop overnight with a tea towel on top to keep out any stray bugs/flies. Good luck:-)
Sally
What a lovely summery recipe. I think this would be perfect in a sponge or on toast!
Camilla
Thanks Sally, yes would be great in a Victoria Sponge:-)
Caity
Hi, How long does this recipe last for once made? thanks 🙂 great recipe!!!!!
Camilla
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.
Sam McKean
I love rhubarb, but can never think what to do with it, thanks for the idea!
Camilla
Thanks Sam:-)
Margot
Looks amazing, sooo summery! I’m pinning it to my Summer board inspirations 🙂
Camilla
Thank you Margot:-)
Maya Russell
I’ve never thought of strawberry and rhubarb together. I bet the flavour is amazing.
Camilla
Thanks Maya, my parents were asking for another jar soon after the 1st:-)
Ren
Pinned and the round up is live – delicious jam!!! Thank you x
Camilla
Thanks Ren, will be over soon:-)
Camilla
Thanks Ren will be over soon:-)
Rachel W
Off to try this with rhubarb and wild strawberries… hope it works out as well. Seems a shame to waste all the wild strawberries though!
Camilla
Brilliant, do let me know how you get on:-)
William Gould
Strawberries and rhubarb! Would never have thought of that one!
Choclette
Love homemade strawberry jam and strawberry and gooseberry jam is good too, but now I want to try it with rhubarb – yum.
Camilla
Thanks Choclette my parents gobbled up their 1st jar so quickly I’ve had to give them a seccond:-)
Helen
Ooh, yum. I’m just starting to get back into jam making and this looks gorgeous 🙂
Camilla
Thanks Helen, I love it:-)
Mardi (eat. live. travel. write.)
I just started making jam and rhubarb strawberry was my first choice! Im hooked!
Camilla
Excellent, it’s a very addictive hobby:-)
Aurwen Mills
I love making Jam – never thought to mix rhubarb & strawberry before but will be giving it a go this year. Thanks for the inspiration. i never buy pectin but do make some apple juice from boiling apple peel & cores and store in fridge in sealed bottles (just as a stand by.)
Camilla
Glad to inspire a fellow jam lover:-)
Jennifer
This looks so delicious! I love making my own jam, definitely going to try this recipe, thank you!
Camilla
Thank you Jennifer – do let me know how you get on:-)
Patricia @ Grab a Plate
This looks beautiful and sounds even better! What a treat!
Camilla
Thank you Patricia:-)
Ursula Hunt
I have never made jam, I must give it a try this summer
Camilla
Oh Ursula, I’m sure you’ll love it. It’s never to late to start – I should know:-)
Del's cooking twist
Beautiful rhubarb strawberry jam. Need to try this easy recipe!
Camilla
Thank you Del, do let me know what you think if you take the plunge:-)
Catherine
Dear Camilla, how perfect. I just bought a big of bunch of rhubarb yesterday. I have more than enough for pie. I’ll be giving this a try with what I have leftover. xo, Catherine
Camilla
Excellent Catherine, do let me know how you get on:-)
Mina Joshi
Strawberry and rhubarb sounds like an amazing combination. I like your recipe as it sounds so easy to follow.
Camilla
Thank you Mina, I hope it does well in this year’s local show:-)
Laura
The jam looks wonderful – I have made rhubarb jam before, but the colours always been disappointingly brown…. do the strawberries help with this?
Maybe Ive just cooked my poor rhubarb to death lol – must try again.
Camilla
Thanks Laura! My Rhubarb, Lemon and Vanilla Jam was a very dark affair so the strawberries do make a huge difference to the colour.
Craig - The Usual Saucepans
I love jam, it’s not something I make nearly often enough – I really like the idea of rhubarb and strawberry!
Camilla
Thanks Craig, jam making is very therapeutic:-)
sarah
Loving all your jam recipes Camilla. I can see why your daughter calls you the crazy jam lady. hehe. 😉
Camilla
Thanks Sarah;-)
Cherished By Me
My mouth is watering, what a fabulous combination….I love jam and home made is utterly heavenly.
Camilla
Thank you, we seem to be getting through it quite quickly;-)
Stacey Guilliatt
Ooh this sounds amazing! I’ve never made my own jam but might just have to now! x
Camilla
If you’ve never made jam before I’d start with my Quick One Punnet Strawberry Jam as it’s dead simple and I’m sure you’ll be hooked after that:-) https://www.fabfood4all.co.uk/quick-one-punnet-strawberry-jam/
linda hobbis
I have to admit I started to read this thinking “I bet there’ll be a lot of complicated equipment involved” but, surprise! There isn’t. I think I could give this a go.
Camilla
Linda I don’t go complicated equipment as I find that such a turn off – keep everything simple I say:-)
Sona
Homemade jams are the best.. Strawberry and rhubarb is a great combination and the jam looks yum!!!
Camilla
Thank you Sona:-)
Diana
I LOVE Jams! And Rhubarb but it’s impossible to find Rhubarb in Jordan, I can only get it when I’m in the UK or Switzerland. But next time I’m there I’m going to try Rhubarb Jam! Now I’m waiting for the apricots on our tree to ripen so I can make some jam 🙂
Camilla
I wonder if you could get some seeds and grow your own, everyone keeps saying how easy it is to grow!
Bintu @ Recipes From A Pantry
Strawberry and Rhubarb are a really great combo and now the time is right to get both on offer.
Camilla
It certainly is Bintu:-)
Manila Spoon
What a delicious looking jam! I suddenly crave a jam and toast even this late at night!
Camilla
Thanks, yes it’s amazing what the internet can do to us:-)
Dan from Platter Talk
Incredible combination of sweetness for any piece of toast! Loving this one.
Camilla
Thanks Dan, was trying it out on my parents today and they gave it the thumbs up too:-)
Tara
I love this combination but have never tried it in jam, I have to change that this year. It looks so good and my rhubarb is coming up strong!!
Camilla
Thanks Tara! I really feel left out with the amount of people who grow their own rhubarb so must put this right next year!
Kate @ Veggie Desserts
Crazy Jam Lady – ha ha! What stunning, super-sharp pictures. Absolutely gorgeous.
Camilla
Aaw, thanks Kate, I do love it when the sun shines on my jam:-)
Elizabeth
Mmm yum! Beautiful colour! This very moment I’m scoffing my own rhubarb and strawberry compote with yogurt. I can taste your blog post, ha! 😀
Camilla
Excellent Elizabeth, love this flavour combination:-)
shobha
Delicious jam.. and nothing like a home made one !
Camilla
Thanks Shobna, yes shop bought is so bland in comparison!
Jacqueline Meldrum
That looks gorgeous Camilla. I love soft set jam and homemade, well that’s even better I haven’t made any jam or chutney for such a long time. I must make more effort this year.
Thanks for linking to me!
Camilla
Thanks Jacqueline, I need to get into chutney making as I’ve only done 1 so far and it’s so much nice than anything you an buy isn’t it:-)
Ursula Hunt
There is nothing as nice as homemade jam on your toast in the morning
Camilla
Exactly Ursula:-)
Heather Haigh
A lovely looking jam. I love the sound of rhubarb with strawberry. I think I need to plant more rhubarb – mine went so fast this year and I really want to try this jam.
Camilla
Thank you Heather, I really wish I had green fingers where produce was concerned!
Sylvia
I love homemade jams! There is nothing better than a freshly baked bread roll or scones in the morning with a dollop of sticky homemade jam 🙂 Combination of flavours is perfect for me!
Thank you for linking to my strawberry & vanilla jam! x
Camilla
Thanks Sylvia, yes I feel some bread making is in order this weekend:-)
Jen
A lovely looking jam, you really are the jam queen! I’ve got rhubarb and strawberries in the fridge and was going to make more compote but as I’ve got a few empty jars I might try my hand at jam instead. Great entry for Credit Crunch Munch as well 🙂
Camilla
Thanks Jen – yes, good idea and you can always use it as a cake filling too:-)