Name: Strawberry u0026 Rhubarb Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500g(1.1 lbs) hulled strawberries, cut into piece the size you prefer; 500g(1.1 lbs) rhubarb, chopped into pieces the size you prefer; 1kg (2.2 lbs) granulated sugar; 1 x 8g packet of pectin; 55ml (3 tbsp + 2 tsp)lemon juice(juice of about one lemon)

5/5 - (7 votes)

Strawberry & Rhubarb Jam, so full of sweet and fruity flavours. Quick & easy to make too. It goes so well on scones and toast and is great between cake layers.

I had lots of fresh rhubarb on hand and some strawberries and decided that they would make a great jam. The combination of sweet strawberries and tart rhubarb, mellowed with sugar is just perfect. Both strawberries and rhubarb, though, are low in pectin. Pectin is what makes the jam set, so it is very important. So pectin needs to be added to ensure the jam sets. Using some lemon juice will help as will powdered pectin.

There are many other ways of setting the jam, such as adding fruits high in pectin. But for this recipe I use only lemon juice and powdered pectin.

I should mention that I am referring, specifically to the powdered pectin available in the UK. One 8g packet is sufficient to set 1kg(2.2lbs) of low pectin fruit jams. In some other countries that may not be the case, depending on the strength of the powdered pectin.

As I mentioned the recipe is very simple. Prepare the fruit by chopping into pieces and mix with a little sugar. Then slowly heat the fruit to release the juices. After that the sugar and pectin are added and slowly heated until the sugar has fully dissolved. The mixture is then boiled on a high heat, with the lemon juice added, for about 6 minutes. The temperature needs to reach 105C/220F which is the setting point for jam.

You can chop the fruit to the size you prefer. You can also mash some fruit too if you wish.

Filling Jars

Leave sit for about 30 minutes. Pour the jam into sterilised jars. Leaving the jam to sit ensures the fruit doesn’t all rise to the top when in the jars. Take care when filling the jars be careful as the jam will be very hot. If you have a wide funnel that will help prevent any spillage. Use a damp paper towel to wipe the rims of the jars. Place the lids on the jars and tighten them. Leave the jam to cool completely. The tops will ‘pop’ an create a vacuum.

Sterilising Jars

To sterilise my jars I washed them in warm soapy water. Then I rinsed them in clean hot water with a little white vinegar. I placed them into the oven at 120C/248F for 15 minutes. I also put the lids in simmering water for 10 minutes.

My Jam

I did a ripple test and my jam set very well. It was very thick. I was able to see the fruit suspended. I spread some on toast in a nice thick layer. Then I had a taste. It was so delicious with the sweet flavour of strawberry, but also with the slight tartness of the rhubarb.

In fact, I think, it was perfect.

It made 1280g(2 lb 13oz) of jam. That was enough for 2 3/4 jars(450ml). But if using jars that held shop bought jam it would make about 4 jars.

Strawberry & Rhubarb Jam – Video

Another jam recipe is Passion Fruit Jam