Strawberry Rhubarb Jam

Small-Batch Strawberry Rhubarb Jam with no pectin added, a delicious homemade jam recipe made with fresh fruit and sugar, and nothing else. It's a wonderfully flavourful jam that is very easy to make in just about an hour.

May is the month of fresh berries and other delicious fruit and vegetables that are so vibrant and full of goodness. After all the Winter months when fresh produce, although still available was not at its best, now it's the time to enjoy ripe and juicy produce.

And I can't think of a better combo than strawberry and rhubarb. They compliment each other so well: strawberries are sweet, juicy and delicious, while rhubarb has a peculiar tartness about it that balances everything so well.

I have used this combo before in my Strawberry and Rhubarb Pie and Strawberry, Rhubarb and Gooseberry Crumble. And what treats they are!

But having your own batch of homemade jam really is priceless. True, you can easily buy are sort of jam and quite cheaply too, but it can't really beat your own one. It has no nastiness added, just fruit and regular sugar.

Homemade jam can be enjoyed with scones, in different cookies or cakes like: Victoria Sponge Cake or Thumbprint Jam Cookies, Jam Tarts and so many more. Or just on toast with some good old butter.

Jump to:

• Ingredients used
• Step-by-step photos and instructions
• Expert tips
• Other jam recipes
• Strawberry Rhubarb Jam

Ingredients used

• strawberries - I used fresh strawberries that were ripe and juicy
• rhubarb - fresh
• sugar - I used caster sugar, but granulated sugar works too

Step-by-step photos and instructions

1. Rinse the strawberries and rhubarb with cold water, then hull the strawberries, and chop them up together with the rhubarb.
2. Add them to a large mixing bowl, add the sugar to them, and mix well to combine.
3. Leave to rest for at least 30 minutes for the juice of the fruit to be released.
4. Add everything to a pan set over a low to medium heat, and leave it to simmer for 20-30 minutes until the fruit is soft and mushy, but not like a jelly consistency, and there is still some liquid left (see video and photo 4)
5. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
6. Wash and dry 2 small jam jars, and place them onto a tray - place the tray into the oven for 10 minutes until the jars are hot - this sterilises the jars
7. Carefully remove them from the oven, and pour in the hot jam
8. Place the lids on, tighten well, then place the jars upside down and allow the jam to cool down completely

Expert tips

Because this is a small batch of jam - I made 2 small jars of jam, it cooks really quick, so do keep an eye on it, as it can become too thick. It is best to remove the jam from the heat while it still has some liquid in, once it cools down completely, the jam will set further and have the right texture.

There is no need for sugar with pectin added, it works really well without - just use whatever white sugar you have around, either caster or granulated.

The jam can keep very well for up to 1-2 years if it's stored correctly, and the jars are sterilised and the lids and tighten well to prevent the air from spoiling the jam.

You can, of course, serve them jam as soon as it's cool - I couldn't resist and had to open once jar, it's so delicious!

Other jam recipes

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