Strawberries and rhubarb make a wonderful combination that balances sweetness and tartness perfectly. This simple homemade jam brings them together in a bright, fruity spread you can enjoy on toast, yogurt or as a filling for pastries.
It’s easy to make with just a few ingredients and tastes so much fresher than store-bought.
Strawberry rhubarb Jam
A bright and fruity strawberry rhubarb jam that balances sweet strawberries with tangy rhubarb. Easy to make with just a few simple ingredients. Delicious on toast, with yogurt or as a pastry filling.
Servings: 10
Calories: 1940kcal
Ingredients
- 500 g strawberries hulled and chopped
- 200 g rhubarb trimmed and chopped
- 450 g sugar or adjust to taste
- 1 tsp pectin powder or use jam sugar containing pectin
- 2 teaspoon lemon juice instead of citric acid
Instructions
- Combine strawberries and rhubarb in a large pot.
- Add lemon juice and cook over medium heat for about 5 minutes, until the fruit starts to soften and release juices.
- Stir in the sugar and bring to a gentle boil, stirring until sugar dissolves.
- Sprinkle in the pectin and mix well.
- Boil the mixture for 5–10 minutes, until it thickens. Test the set by placing a small spoonful on a cold plate—if it wrinkles when you push it, it’s ready.
- Remove from heat. Skim any foam if needed.
- Pour into sterilized jars. Seal while hot.
- Let cool, then store in the fridge.
Notes
- For a smoother texture, blend the jam with an immersion blender before jarring.
- The sweetness can be adjusted by adding more or less sugar, depending on how ripe your fruit is.
- If you prefer a thicker jam, cook it a bit longer or add extra pectin.
- Always sterilize your jars to help the jam keep longer.
- Store in the fridge and use within a few weeks, or process in a water bath for longer shelf life.
Serving Ideas
- Spread on warm toast or fresh scones.
- Swirl into plain yogurt or oatmeal.
- Use as a filling for thumbprint cookies or pastries.
- Pair with soft cheeses like brie or cream cheese on crackers.
- Spoon over vanilla ice cream for a simple dessert topping.
Recipe Twists
- Citrus Boost: Add a bit of orange or lemon zest for extra brightness.
- Spiced Version: Simmer with a cinnamon stick or a pinch of ground ginger.
- Mixed Berry: Replace some of the strawberries with raspberries or blueberries.
- Low-Sugar: Use low-sugar pectin and reduce the sugar, keeping in mind the jam will be softer.
- Vanilla Touch: Stir in a little vanilla extract after cooking for a mellow sweetness.
Nutrition
Calories: 1940kcal | Carbohydrates: 497g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 20mg | Potassium: 1360mg | Fiber: 14g | Sugar: 476g | Vitamin A: 265IU | Vitamin C: 314mg | Calcium: 257mg | Iron: 3mg
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