This simple strawberry and rhubarb jam has all the taste of Spring and requires no added pectin to bring it together. It’s a perfect homemade jam for scones and cakes as well as for desserts too.
What’s so special about this strawberry and rhubarb jam?
- Totally delicious with the tartness of rhubarb and the sweetness of strawberries, the two together are a perfect partnership.
- Easy to make, this is a great jam to get you started on the preserving bug.
- It’s so useful, use your rhubarb and strawberry jam as a filling for tarts or pavlova, stir it through yogurt or ice-cream. And of course, add it to your toast or croissants.
Although you can make delicious rhubarb jam (I do a mean rhubarb and ginger gin jam made from the leftover gin soaked rhubarb after making my rhubarb and ginger gin liqueur) it is a jam that can lack good colour unless you have the bright pink forced rhubarb.
By mixing strawberries with rhubarb in this delightful preserve you are sure of getting an amazingly bright red colour every time.
Ingredients for strawberry and rhubarb jam
There are only 4 ingredients in this delicious spring time preserve. And one of those is optional.
- Strawberries – use only ripe strawberries, please. Don’t use any on-their-last-legs sort of strawberries that have gone a bit mushy. They will do your jam no flavours at all.
- Rhubarb – whether you can get your hands on the bright pink forced rhubarb or the more normal reddish-green variety all rhubarb should be nice and fresh. The stalks should be firm and not bendy.
- Sugar, just plain old-fashioned granulated sugar is fine for this strawberry and rhubarb jam.
- Orange – This is optional but I just love the addition of fresh tangy orange to this simple jam. It boosts the flavours giving everything a real tang of freshness.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
French style jam making
I have used the French style to make this delicious strawberry and rhubarb jam and once you’ve tried this method you will be using it again and again I promise you. This is a two-step jam-making process. You macerate the fruit with the sugar overnight then make the jam the next day.
The reason for this is to release all the juice and natural sweetness from the fruit and also tenderise it prior to the actual jam making itself.
As the sugar is already dissolved before you cook the jam the whole jam making process is just that bit quicker and your homemade jam will taste just a wee bit fruitier and fresher.
How to make rhubarb and strawberry jam
Chop the rhubarb and hull the strawberries and cut them in half.
Place the fruit plus the grated zest of the orange in a nice big bowl along with the sugar and cover with a clean tea towel and just leave it in the kitchen overnight.
Next day all those gorgeous strawberry and rhubarb juices will have been released so you just need to tip everything into a preserving pan.
Bring to the boil and bubble until it reaches the magic setting point of 105C.
Carefully ladle the hot jam into sterilised jars.
How much jam does this make?
As usual I am making a small batch of jam. I always make small batches as I love to make my homemade jams with whatever I have to hand ingredient-wise and not wait till I have masses of one thing. Plus I do get bored with a cupboard full of one type of jam.
So this rhubarb and strawberry jam makes just 2 x 250ml jars. If you have lots more fruit and want to make more jam then simply double up the recipe.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How long will this strawberry and rhubarb jam keep?
This jam will keep in a cool dark place for up to a year. Once opened store your homemade jam in the fridge and use within a mnth.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How to serve this strawberry and rhubarb preserve
You can serve this delicious jam just on your toast and croissants in the morning.
It is delightful on scones with cream and jam, giving the classic cream tea a bit of an extra kick of flavour.
Stir your rhubarb and strawberry jam through Greek yogurt or top some ice-cream with a dollop for a super quick dessert.
Use it as a filling for a Victoria sponge, in jam tarts and of course on a pavlova with lots of strawberries piled up on top. The addition of the rhubarb within the jam will really make a strawberry pavlova pop with flavour.
Looking for more super easy strawberry jams to make? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Strawberry And Rhubarb Jam
- 400 g strawberries
- 300 g rhubarb
- 600g sugar
- 1 orange zest grated
- Chop the rhubarb into pieces about 1-2cm big and hull and half the strawberries
- Place all fruit in a bowl along with the orange zest and the sugar. Cover with a clean tea towel and leave in the kitchen overnight.
- Tip everything into a preserving pan and bring to the boil and bubble till you reach the setting point of 105C
- Carefully ladle into sterilised jars