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5.0 from 78 votes

Rhubarb & Strawberry Jam

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

Prep Time
30 mins
Cook Time
30 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 35 ml lemon juice

Instructions

    Cup of Yum
  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.

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.