Easy Strawberry & Rhubarb Jam Recipe
A simple recipe for soft-set strawberry and rhubarb jam. Make this recipe in June when strawberries are ripe and red and rhubarb is still in its prime. Rhubarb adds a contrasting and delicious flavor to your classic strawberry jam.
This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
If there’s anything more delicious than Strawberry and Rhubarb pie, it’s Strawberry and Rhubarb Jam. Strawberry jam is delicious on its own but by adding contrasting flavors, such as the tartness of rhubarb and lemon, you can add a bit of intrigue. It’s also a bonus that the lemon juice sets the jam so no additional pectin is required in this recipe.
The jam in this recipe will not set completely solid but will tend to be gooey and easy to spoon out of the jar. All the better for spreading onto toast, crumpets, yogurt, pancakes, or whatever else you’d like to enjoy it with.
Strawberry & Rhubarb Jam Recipe
Makes 5-6 jars
- 425 g Rhubarb, finely chopped
- 575 g Strawberries, sliced
- 900 g Sugar
- Juice of 1/2 Lemon
- A dollop of butter
- Large Sauce or Preserving Pan
- Sterilized Jars
1. Place the strawberries in a large saucepan with the lemon juice and the sugar
2. Mash the berries up with a potato masher – however, if you like having chunks of strawberries in your jam then skip this step.
3. Add the rhubarb and slowly bring the mixture up to a rolling boil; stirring regularly, allow to boil for about 10 minutes.
4. The top of the mixture will be covered with foam, which you don’t want to pour into your jars. So break your dollop of butter into small pieces and scatter on the jam’s surface. Slowly stir the butter into the foam and you’ll see most of it magically disappear.
5. Using a butter knife to hold back any remaining foam, pour the jam into your sterilized jars. If any foam is sitting on the surface in the jar, use a sterilized spoon to carefully clean it out. Seal with the lid and set aside – as the jam cools, you’ll hear a pop as the lid seals the contents.
hy ;) I'm Zarko from Croatia. This year my rhubarb was big enough to do something from it, I found your recipe and decided to make it. My jam is just cool in jars, and I hope to be a good de jam;) I made with larger chunks of strawberries because I love when you feel and see the fruit in jam.
best regards from Croatia
The recipe looks delicious and I will def. try it, but I have a questions, how long does your jam last in the pre used jars?
Hi Lourdes and thanks for dropping by :) To answer your question the jam will last at least 12 months. When you're re-using jam jars/lids always make sure to check that they are completely sound and don't smell of the last contents. You're also able to re-use the jars and purchase new lids if there's any question regarding the integrity of the seals. The best places to find these lids for me are on Ebay but that's just the UK…if you're elsewhere you'll probably have different resources.
Delighted to find your recipe. I have just picked the last of my rhubarb and have a load of strawberries from the garden (I am an expat in NZ) and am going to try this recipe tonight to put in my little Christmas hampers for friends and family! Want to try stawberry and ginger too that i seen on Hugh FW. Will let you know how I go. Helen
I've just seen this comment, Helen – sorry for not replying back to you in December! Strawberry and ginger sounds really interesting and I hope you pop back by to tell me how your friends and family liked it :)