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strawberry and rhubarb jam with spoon at side of jar

Strawberry And Rhubarb Jam

Karon Grieve
A delightlfully light and tangy jam with the tartness of rhubarb and sweetness of strawberries, a perfect combo!
5 from 2 votes
Course preserves
Cuisine French
Servings 25 servings
Calories 101 kcal


  • 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


This recipe makes 500ml of jam and I estimate a serving as a 20ml tablespoon of jam so that's how the calories are worked out here.
This jam will keep for up to a year, once opened store in the fridge and use within a month.
I have used the French method of letting the fruit macerate with the sugar overnight, this makes cooking quicker and jam taste better.


Calories: 101kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 61mgFiber: 1gSugar: 25gVitamin A: 16IUVitamin C: 11mgCalcium: 14mgIron: 1mg
Keyword rhubarb, rhubarb and strawberry jam, strawberry
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