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Strawberry Rhubarb Jam

Fresh and vibrant STRAWBERRY RHUBARB JAM is a quick and easy recipe with just a few SIMPLE ingredients! Enjoy this easy jam recipe for breakfast or dessert.
Course Condiment
Cuisine American
Keyword rhubarb recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 21 oz
Calories 65kcal
Author Jane Saunders


  • 11 oz Strawberries (stalks removed)
  • 11 oz Rhubarb (stripped of leaves and trimmed, top & bottom)
  • 11 oz Granulated sugar
  • 1 tbsp Lemon juice


  • Wash the rhubarb and strip off any tough, stringy ribs using a paring knife (forced rhubarb should not need peeling). Thinly slice the prepared rhubarb.
  • Roughly chop the strawberries into small pieces
  • Place all chopped fruit into a large heavy-based saucepan
  • Pour the sugar over the fruit and stir
  • Cook gently for 10 minutes, stirring often, to allow the sugar to dissolve and the fruit to break down
  • Once the fruit has softened and the sugar has dissolved, turn up the heat and let it bubble away for another 10-15 minutes until the temperature reaches at least 221°F (the setting point) on a food thermometer
  • Take off the heat and let cool
  • Ladle into 2-3 sealable jars and store in the fridge



STORING TIP: Rather than decanting into 1 large jar, use smaller jars and open one at a time to retain the freshness.
RECIPE TIP: If you'd like to try something new each batch, try adding one of the following optional ingredients:
  • 1 ½ tsp finely diced fresh ginger
  • ½ tsp rosewater
  • ½ tsp vanilla bean paste


Calories: 65kcal | Carbohydrates: 16g | Potassium: 65mg | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 10.2mg | Calcium: 15mg | Iron: 0.1mg