Hi Debbie, steeping in the sugar overnight enables the pieces of fruit to maintain their structure in the jam but of course you can skip this step if that’s not a concern. You could also just steep it for a few hours and not overnight.

Do you have to leave set overnight or can you make into jam right away?

A pleasure:-)

Thank you!

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.

If I was to halve the recipe would I have to adjust the cooking time or would it stay the same?

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.

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:-)

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)

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

A pleasure Janice. Ah, yes that makes sense. A cool 16C here today in England, summer has yet to get going:-)

In reply to Camilla.

Lol…I’m in Canada. Not so hot. Thanks for your speedy response to my question, 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.

So glad you like it Fiona, yes frozen fruit works just as well:-)

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.

Great Lynda, so glad you like the recipe. You might also like my Plum & Apple Jam: https://www.fabfood4all.co.uk/plum-apple-jam/

Thank you so much for your lovely feedback Poppet, glad you got a bargain too:-)

In reply to Camilla.

Finally made this gorgeous jam! Found the jars too for a pretty decent price!! Thanks

Thank you, so glad you like the recipe Sian:-)

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:-)

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

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:-)

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.

Can I double the recipe?

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.

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.

How long does Rhubarb and strawberry jam keep for? And do you keep it in a fridge?

Couldn’t agree more Suzanne:-)

Rhubarb and strawberry jam is delicious and so simple to make

Just use the frozen fruit as if it was fresh, no need to thaw.

Hi Carol how much elderflower did you use please

Awesome Shirley, I bet the mint adds a lovely fresh flavour dimension!

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.

Thank you so much Denise, so glad you like it:-)

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.

Awesome Louise, how lucky are you! Very envious:-)

It must be summer as I’m making your lovely jam today with rhubarb donated from neighbours and beautiful Scottish strawberries. Perfect recipe – thanks!

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.

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).