Pot of Rhubarb & Strawberry Jam with teaspoon surrounded by strawberries & slices of rhubarb.
5 from 13 votes
Print

Rhubarb & Strawberry Jam

Rhubarb & Strawberry Jam has a lovely fresh and delicate flavour - perfect for using up a glut of fruit.
Course Snack
Cuisine British
Keyword no pectin, preserve, summer fruit
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 jars
Author Camilla Hawkins

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

  1. Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night.
  2. The next day sterilise 4 x 450ml jars or equivalent (see notes below).
  3. Place 3 saucers in the freezer for testing.
  4. 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).
  5. 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.
  6. Place a few drops of jam on a cold saucer and place in fridge for a minute.
  7. 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.
  8. Remove any scum with a spoon.
  9. Pot into the warm jars (I use a small fruit ladle) and place lids on immediately.
  10. 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.