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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Servings: 10
Calories: 1940kcal
- 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
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.
-
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.
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