Rhubarb and strawberry jam
Capture the taste of summer in a jar with our easy rhubarb and strawberry jam recipe. Rhubarb and strawberries combine with sugar, lemon, ginger, and vanilla to create a jam that is thick, glossy, and beautifully balanced between tart and sweet. Once set, it is perfect spooned over a thick slice of toast, onto pancakes, or whatever else you may fancy.
Ingredients
|
Rhubarb
|
350 g |
|---|---|
|
Strawberries
|
150 g |
|
Preserving sugar
|
150 g |
|
Vanilla pod
|
1 |
|
Ginger, freshly grated
|
1 tsp |
|
Lemon, juice
|
½ |
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Using ripe fruit gives the jam a deeper, more pronounced flavour. Pick rhubarb stalks that feel firm and crisp, without limp or dry, woody ends. With strawberries, look for ones that are evenly red, glossy, and fragrant, with no pale patches near the stem. They should feel plump rather than soft.
A common trick when making jam is to macerate the fruit before cooking. Simply mix the chopped rhubarb and strawberries with sugar and let them sit for at least 30 minutes. During this time, the fruit releases its natural juices, creating a light syrup. This helps the fruit soften more evenly and allows the sugar to dissolve properly, giving the jam a smoother texture and a fuller flavour.
Start by placing a plate in the fridge or freezer before cooking the jam so it is thoroughly chilled. When the jam is nearly ready, spoon a small amount onto the plate and leave it for a moment. Gently nudge it with your finger. If the surface wrinkles, the jam is ready. If not, continue cooking for a little longer and test again. This gives you a good idea of how the jam will set once it cools in the jar.
Sterilised jars are essential if you plan to store your jam for longer, as they help keep it fresh and safe to eat. Wash the jars and lids in hot, soapy water, rinse them well, then place them in the oven at 120 °C until completely dry. Fill the warm jars with the hot jam, leaving a small gap at the top. Wipe the rim clean if needed, then place the lid on and screw it on firmly straight away. As the jam cools, it forms a vacuum seal, helping preserve it longer.
FAQ: Questions about rhubarb and strawberry jam
Homemade rhubarb and strawberry jam is easy to make, but a few questions often come up along the way. Below, we answer some of the most common ones to help you through the process.
Can I use frozen fruit for rhubarb and strawberry jam?
Yes, you can use frozen fruit for rhubarb and strawberry jam. Use it as you would fresh fruit in this recipe and place it straight into the pot without thawing. It will break down and release liquid as it heats. Because of the extra moisture, allow the jam to simmer a bit longer so it thickens properly. The texture can be slightly softer, though it will still be delicious.
Can I use regular sugar instead of preserving sugar?
Yes, you can use regular sugar instead of preserving sugar for rhubarb and strawberry jam, though it behaves a little differently. Preserving sugar contains added pectin, which helps the jam set more easily. If you are using regular sugar, cook the jam for a bit longer, and add a little extra lemon juice if needed to help it set. Note that regular sugar cannot give you the same firm texture as preserving sugar, but you can still get a good result.
Why is my rhubarb and strawberry jam too runny after cooking?
If your rhubarb and strawberry jam is too runny after cooking, it usually means it has not been simmered long enough for it to set properly. The jam thickens as the liquid reduces and the pectin activates. Let it cook for longer and test it again using the cold plate method listed in our tip section. Remember that the jam will firm up more as it cools.
How long does rhubarb and strawberry jam last?
Rhubarb and strawberry jam will keep for 6–12 months if properly sealed in sterilised jars and stored in a cool, dark place. Once opened, keep it in the fridge and use it within 2–3 weeks. Always use a clean spoon when serving to help keep the jam fresh for longer.
Nutritional values per serving
Energy:
105 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 19.8 g |
| Protein | 11.3 % | 2.9 g |
| Fat | 12.7 % | 1.5 g |
| Carbohydrates | 76 % | 19.6 g |
Try your hand at a homemade rhubarb and strawberry jam
When rhubarb and strawberries are in season, it almost feels wrong not to turn them into something that lasts a little longer. A jar of jam is a lovely way to preserve them and only requires six ingredients. It is also surprisingly easy to make, even if it is your first time. Simply cut the fruit, let it bubble away, then pour it into jars and seal. Since this recipe only makes a single jar, you might want to scale it up – it tends to disappear quite quickly once you have had a taste.
A sweet-tart fruit mix with notes of vanilla and ginger
As the rhubarb and strawberries cook down, they turn into a thick, glossy jam with a soft, spreadable texture. The sugar softens the tartness of the rhubarb, while the strawberries become even sweeter and more concentrated. Vanilla adds a sweet, floral note, while the ginger introduces a citrusy warmth. You are rewarded with a delicious jam that is both fresh and fruity, and ready to use however you like.
Rhubarb and strawberry is a combination that never gets old. Try our rhubarb and strawberry compote, rhubarb and strawberry crumble, and rhubarb strawberry crumble cake for more ideas.
Perfect for breakfast or spooned into cakes and desserts
Rhubarb and strawberry jam belongs at any breakfast table, ready to be spread over warm toast, scones, or a slice of bread. Stir it into yoghurt to smooth out the tang, or spoon it over oatmeal porridge, where the cool jam meets the warmth of the bowl. It also settles beautifully on pancakes, giving them a sticky, sweet layer.
It can also be used for cakes and desserts. Spread it between the layers in a classic Victoria sponge or roll it into a light Swiss roll for a simple, nostalgic bake. Layer it into berry trifles, spoon it over vanilla ice cream, or stir it carefully into whipped cream.
Explore different fruit and flavour pairings
Rhubarb and strawberry jam already offers a delicious balance of sweet and tart, making it an easy base for new flavour combinations. To give it a lighter, more tropical twist, try adding orange, mango, or pineapple along with lime juice and zest. It makes the jam a lovely addition to cold desserts or even drinks such as iced tea or lemonade.
When you want something more suited to the colder months, combine it with fruits like cherries, pears, apples, or blackcurrants and add warm spices such as cinnamon, cardamom, star anise, or cloves. Spoon this version over a warm slice of cake, letting it melt into the crumb.
If you are keen to keep experimenting, there is plenty more to explore. Find out all you need to know about rhubarb, discover more ideas in rhubarb dessert recipes, easy and simple rhubarb recipes, and rhubarb cakes, tarts, and pies, or try more seasonal combinations with rhubarb and strawberry recipes. You can also explore the best ways to preserve rhubarb and how to cook with rhubarb.
