Rhubarb and Strawberry Jam combines tart rhubarb and sweet luscious strawberries in a simple preserve that everyone will love. This small batch recipe is a great way to create a gorgeous sweet spread for your breakfast table or afternoon tea.
Why make Rhubarb and Strawberry Jam?
I was brought up on my Mum’s strawberry jam. We lived in a part of Scotland where the berry fields were close at hand and you could buy the strawberries straight from the field. It is only recently that I’ve become aware of Rhubarb and Strawberry Jam and it really is a revelation.
I’ve been making rhubarb jam for many years and I know it is really good at carrying other flavours as well as adding a delicious sharp tang to lots of recipes. What happens when you combine it with strawberries is that the strawberry flavour is actually enhanced and becomes even more tasty. I’m counting that as a win!
What is the difference between jam and jelly?
Jam and jelly are both preserves made with fruit and sugar. In the UK jam is a preserve with whole pieces of fruit in it like this recipe for Mixed Red Berry Cherry Jam. To make jelly cook the fruit then strain it, then add the sugar and boil to make a smooth jelly. For example, my Blackberry & Apple Jelly is a smooth jelly. In the US all fruit preserves are generally called jelly whether they contain pieces of whole fruit in them or not.
What ingredients do I need to make Rhubarb and Strawberry Jam?
You only need five ingredients and one of those is water! Here is what you will need:
- rhubarb
- strawberries
- lemon juice
- water
- sugar
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What is Rhubarb?
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so it’s really not quite so strange after all!
Rhubarb is a hardy perennial plant that is easy to grow find out more about growing rhubarb from the Royal Horticultural Society. Rhubarb has edible pink, red, or pale green stems and large dark green leaves. You can safely compost rhubarb leaves but do not eat them as they are poisonous.
Rhubarb has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.
What kind of strawberries should I use?
You can use any strawberries to make Rhubarb and Strawberry Jam, but smaller strawberries are actually best for jam. This is because they hold less water and have a more intense flavour.
What kind of sugar should I use?
I use ordinary granulated sugar from the supermarket. You can buy preserving sugar which has larger crystals that dissolve more slowly and create less froth on top of the jam. Be careful when buying preserving sugar that you don’t buy Jam Sugar which is different and has added pectin and gelling agents.
Do I need pectin to make Rhubarb and Strawberry Jam?
Pectin is the ingredient that makes jam set or gel. All fruit has some pectin, but some fruits are high in pectin and others have hardly any.
Rhubarb and strawberries are both low in pectin. However, I add lemon juice to the recipe which helps the pectin strands to come together and set the jam. Lemon juice is highly acidic and also helps to reduce the growth of bacteria.
How should I store Rhubarb and Strawberry Jam?
Store the sealed sterilised jam jars in a cool larder or cupboard. A lot depends on where you live in the world and how warm or humid your climate is. However, once the jam is opened I tend to keep it in the fridge unless it is going to be used quickly.
How long can I keep Rhubarb and Strawberry Jam?
You can keep sealed jars of Rhubarb and Strawberry Jam for up to 9 months without any deterioration in quality. You can keep the jam longer than that and it will still be edible but you may lose some colour and sometimes it shrinks inside the jar. However, as this is a small batch recipe it’s unlikely that you will manage to keep it longer than a couple of weeks.
How do I sterilise jam jars?
There are many different ways to sterilise jam jars including putting them in a hot wash in the dishwasher. This is how I sterilise my jam jars:
- Wash and rinse the glass jars and metal lids
- Put the wet glass jars on a baking tray upside down.
- Place in the oven at 150C before you start to make the jam. The water creates steam which helps to sterilise the jars.
- Pour boiling water from the kettle over the lids then drain and leave to dry on kitchen paper.
- Take the jars out of the oven and fill them with the hot jam, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
Can I make a larger batch of jam?
You can double or treble this recipe to make more jam. I don’t recommend a larger batch than that though as the jam will take much longer to come to setting point and the strawberries are likely to disintegrate with all the boiling.
Do I need to water bath Rhubarb and Strawberry jam?
No, it is not necessary to water bath Rhubarb and Strawberry jam. I have been making jam for over 40 years and I have never water bathed jam or jelly. The high sugar content in this jam recipe and properly sterilsed jars means that the unopened jam jars will be safe to store out of the fridge. Once you open the jam it is safer to store it in the fridge.
Can I freeze Rhubarb and Strawberry Jam?
You can freeze jam but it really isn’t necessary. If you prefer to freeze the jam, then store it in small clean containers with lids. Try to use a container that has very little air between the jam and the lid. Once defrosted the jam should be kept in the fridge and used within a week which is why I advise that you use small containers.
Can I make the jam with frozen rhubarb and strawberries?
You can certainly use frozen rhubarb and you could use frozen strawberries. However, I don’t recommend frozen strawberries because they lose a lot of colour and texture through freezing.
Vegetarian
This preserve contains no animal products and it is suitable for vegetarians.
Gluten Free
There are no wheat products in this jam and it is suitable for people following a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Rhubarb and Strawberry Jam?
Serve Rhubarb and Strawberry Jam for breakfast with bread, toast and croissants. It makes a great topping for pancakes, or try a large spoonful on some Greek yogurt and granola. It is also delicious on my air fryer scones with cream for afternoon tea.
More Summer Preserves
Rhubarb and Strawberry Jam (no pectin recipe)
Equipment
- Sharp knife
- chopping board
- weighing scales
- Large saucepan
- 2 saucers
- wooden spoon
- 1 jam jar
Ingredients
- 200 g (1 cups) rhubarb
- 200 g (1 cups) strawberries
- 1 tbsp (1 tbsp) lemon juice
- 1 tbsp (1 tbsp) water
- 350 g (1 ¾ cups) granulated sugar
Instructions
- Prepare the rhubarb by washing and cutting into even sized pieces. Remove the hulls from the strawberries and cut in half or quarters depending on the size of the berries.
- Put the chopped rhubarb into large pan.
- Add lemon juice and water and heat very gently until the rhubarb has softened.
- Add the strawberries and cook gently for two minutes.
- Add the sugar and keep the heat low until the sugar has all dissolved and no grittiness remains.
- Bring to a rolling boil and boil for 6 minutes.
- Remove from heat and test for set. Place a teaspoon of the jam onto a cold saucer. Return to the fridge and test after 5 minutes have passed.
- Push your finger across the jam, if it is set it will wrinkle. If not set then return the jam to the heat and bring back to a boil for another 4 minutes. Test again.
- Use a spoon to remove any froth on top of the jam. Then use a ladle to fill it into a clean sterilised glass jam jar and cover with a lid. Leave to cool completely.
- Serve on bread, toast, scones or croissants.
Cat says
Absolutely delicious with super clear instructions as always. I’ve always got an abundance of rhubarb and it was great with the strawberries.
Janice Pattie says
So glad you enjoyed the Rhubarb and Strawberry Jam, Cat.
Chloe says
I know my dad has some frozen rhubarb ripe to be made into jam so I’ll get it off him and give this a go – I love the idea of more even more flavourful strawberries and your jam recipes are always spot on!
Janice Pattie says
Thanks so much. I think it’s now my husband’s favourite jam.
Elaine Vaughan says
Made this jam and it’s absolutely delicious, reminded me of my gran making jam when I was a little girl , brought back lovely memories. Thank you x
Janice Pattie says
Thanks, Elaine. It’s really great to hear that the jam brough back hapapy memoires.
Lesley says
I love rhubarb jam, one of my favourites, and the addition of strawberry really works. Great recipe and really easy to follow.
Janice Pattie says
It’s definitely a new favourite for us.