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Delicious: Strawberry and rhubarb jam

Rhubarb and strawberries are perfect partners – in pies, crumbles, and in this jam.

Here Robin Powell shares her Strawberry and rhubarb jam recipe with us.


Rhubarb and strawberries are perfect partners. Photo - Christian Jung / shutterstock


There are not a whole lot of things more delicious than great bread, cold butter and this jam. But don’t assume that jam is only for bread and toast – or on occasion a freshly baked scone. This jam is also delicious swirled through Greek-style unsweetened yoghurt, drizzled over hot porridge, or stirred through bircher muesli.

The quantities given here don’t make piles of jam, - and you can easily double up if you need to. A small jam recipe means you can whip up a batch when the winter strawberry season is at its height and the rhubarb looks terrific, without having to think too hard about where the jars will come from, and where you’ll store them once they’re jam-packed!

Once you’ve tried this version, substitute orange rind and juice for the lemon, or try adding a scraped vanilla bean.


What you need

1 bunch rhubarb

3 punnets strawberries

rind and juice of 1 lemon

caster sugar

2 tablespoons liquid pectin*


What to do

Wash and trim the rhubarb and de-hull the strawberries.

Bring the fruit and lemon juice to the boil in a wide saucepan - when cooking jam you want maximum evaporation for minimum cooking time to keep the colour bright and flavour fresh. Cook until the fruit has disintegrated.

Measure the quantity of fruit pulp and add the same quantity of caster sugar along with the liquid pectin.

Bring to the boil, stirring to dissolve the sugar, then cook for about 15 minutes.

Test to see if jam is ready by putting a little onto a cold plate and chilling it in the freezer or fridge for a few minutes. It should have a gel-like consistency. If not, keep cooking another 5 minutes, and check again.

Let cool for 15 minutes or so, then pour into sterilised jars.

* To make liquid pectin, coarsely chop a few granny smith apples - skin, cores and all - cover with water and cook to a mush. Strain through a very fine sieve. The liquid pectin will keep for months in the freezer and ensure a good set in any jam.

About this article

Author: Robin Powell