5 from 78 votes
Rhubarb & Strawberry Jam
This Rhubarb & Strawberry Jam combines the tartness of rhubarb with the sweetness of strawberries, cooked with sugar and lemon juice to balance acidity. The fruit is soaked with sugar overnight to extract juices and then gently boiled to set into a spreadable consistency. The jam has a vibrant flavor and a slightly chunky texture from the fruit pieces, preserved in sterilized jars for storage.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
4
jars
Course:
Dessert, Snacks
Cuisine:
British
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 lemon juice 35 ml
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.
Cup of Yum
Notes
- Sterilize jars by washing and heating them at 140°C for 20 minutes; keep them warm until filling to ensure safety.
- Wash lids with boiling water and let them drain before sealing the jars.
- Use chilled saucers to test jam setting by observing the texture after cooling a small spoonful.