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
- 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
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.
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!