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 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
Rhubarb & Strawberry Jam has a lovely fresh and delicate flavour - perfect for using up a glut of fruit.
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.
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:-)
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:-)