Strawberries and rhubarb make a delicious flavour combination, I’ve used the two fruits together to make a delicious strawberry and rhubarb jam which is a really easy to make jam without the need to use pectin.
If you follow Only Crumbs Remain in real time as each post is published you could be forgiven for thinking I am rather obsessed with rhubarb at the moment. Since the rhubarb season started I have posted my recipe for a delicious Rhubarb and Custard Crumble Cake, Updated the recipe Rhubarb and Strawberry Meringue Cupcakes and put together a round up of over 25+ Fabulous Rhubarb Recipes from Only Crumbs Remain, My sister blog Recipes Made Easy and other top UK Bloggers.
Well, I have a prolific rhubarb patch, so it is the first fruit that is in abundance each year and I don’t like to see it go to waste. Right now strawberries are also almost at their best and cheapest so it would be wrong not to share this recipe for Strawberry and Rhubarb Jam right now so you can enjoy it too.
Easier Than Strawberry Jam
Strawberry Jam is the most popular jam in our household and I usually make one or two batches of Easy Strawberry Jam when they are in season. For many years it was the only jam my boys ate but more recently I have converted them to Strawberry and Rhubarb Jam as well. Which is lucky because it actually easier still to make. Strawberry Jam can be a little tricky to set and I normally find I have to add pectin if I don’t want to spend ages boiling it away, which loses some of the fresh flavour of the strawberries.
I have no such problem getting a set when I use a mixture of strawberries and rhubarb. Add the fact that I grow my own rhubarb it’s a win win. I also grow strawberries but never in enough quantity to make jam so I enjoy those just to eat as they are.
Strawberry and Rhubarb or Rhubarb and Strawberry?
Usually when naming a recipe I would use the fruit in greatest quantity first but for this jam I’ve gone for a 50:50 mix, so it was a flick of a coin to name. I have played around with different proportions and this is my preferred combination for both ease of making and flavour.
I halve or quarter the strawberries if large and cut the rhubarb into short pieces about 1-2cm (1/2 in) long. Then combine these with the sugar and lemon juice before leaving for a few hours to stand while the sugar starts to draw out the fruit juices.
TIP: Weigh the fruit after preparing and use an equal amount of sugar.
How long you leave it is up to you. I find if you leave it for a few hours then it is easier to get the sugar to dissolve fully before boiling. If you leave it for a shorter time you will only have a little juice to start with so you will need to stir much more frequently to prevent the sugar burning on the bottom of the pan. I have left it over night before; this really draws the juices out of the fruit resulting in firmer bits of fruit in the final jam which I quite like. I think the ideal time is 3-6 hours but would suggest a minium of 1 hour.
Once you have allowed the fruit and sugar to stand you then, gently heat the jam, stirring occasionally until all the sugar has dissolved. The fruit will release more juices as it cooks. Once dissolved you should not be able to feel any graininess at the bottom of the pan when as you stir.
Next, bring to a rolling boil and boil for 8 minutes– stir occasionally to prevent it burning on the base of the pan. Remove from the heat and then test for set,by dropping a little onto a cold saucer. Allow to cool slightly then push your finger tip into the jam, the surface will crinkle when a setting point is reached.
I like a soft set jam and find 8 minutes is sufficient but if the jam is not setting at this point, pop it back on the heat and boil for a couple more minutes and test again. Be wary of boiling for much more than 10 minutes or you may end up with a really thick set jam. Remember to take the pan off the heat while testing for the set.
Pour into sterilised jars, seal and label.
To Sterilise Jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
If you are new to Jam making it is worth checking out my How to of preserving tips on Recipes Made Easy for more comprehensive tips for testing for set, etc.
Step By Step Strawberry and Rhubarb Jam
Strawberry and Rhubarb Jam
- 450 g strawberries hulled, halved or quartered
- 450 g rhubarb trimmed and cut into 1-2cm (1/2 ilengths
- 900 g granulated sugar
- 2 tbsp lemon juice
- preserving pan or large saucepan
- 4 - 6 jam jars (depending on size)
- Place the prepared fruit, sugar and lemon juice into a preserving pan or very large saucepan and stir together to mix. Leave to stand for an hour or so.
- When you are ready to make the jam, put a couple of saucers in the freezer for testing the set and sterilise 4 large jars.
- Place the pan over a very low heat and heat gently until the juices begin to run and the sugar has dissolved, stirring constantly. Try not to splash up the side of the pan too much during this stage.
- Once the sugar has completely dissolved (you will not hear and gritty scraping noise as you stir, turn up the heat and bring to a rolling boil. Once it has reached a good rolling boil, set the timer and boil for 8 minutes.
- Take the pan off the heat and test for set by placing a few drops of jam onto one of the chilled saucers and chilling for a minute or two. If the setting point has still not been reached, boil for another 2 minutes and test again. Repeat if necessary until you have a set.
- Pour into the sterilised hot jars and seal immediately. Label and store in a cool place until required
StoreOnce open store the jam in the refrigerator for up to 3 months.
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