Strawberry Rhubarb Jam

A spoonful of jam over a white ramekin with more jam.

5 from 1 vote

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.

Prep Time30

Cook Time30

Cooling Time2

Total Time3

Course: Jam

Cuisine: English

Servings: jars

Calories: 548kcal

Author: Daniela Apostol

Ingredients

350 g fresh strawberries
2 rhubarb stalks
250 g caster sugar (or granulated sugar)

Metric - US Customary

Instructions

Rinse the strawberries and rhubarb with cold water, then pat dry using kitchen paper.
Hull the strawberries, then cut them into cubes together with the rhubarb.
Add them to a large mixing bowl together with the sugar, and toss everything well to combine.
Set aside for 20-30 minutes for some liquid from the fruit to be released.
Transfer the mixture to a pan set over a low to medium heat, and leave it to simmer until the fruit is soft and mushy, but there is still some liquid left - this will set further once the jam cools down completely.
Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
Rinse and dry 2 small jam jars, and place them onto a tray.
Transfer them into the oven for 10 minutes to be sterilised.
Carefully remove them from the oven with an oven glove or kitchen towel, and pour the hot jar into the jars.
Tighten the lids very well, then place the jars upside down and allow them to cool down completely.

Video

Notes

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.

Nutrition