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5 from 1 vote

Strawberry and Rhubarb Jam

My homemade Strawberry and Rhubarb Jam is a simple preserve made with fresh rhubarb, sweet strawberries, and the perfect amount of sugar to enhance their natural flavors.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast, Sauce, Snack
Cuisine: American, Mediterranean, Western
Diet: Gluten Free, Halal, Low Lactose, Vegan
Servings: 1 medium jar
Calories: 3290kcal
Author: Ayla Clulee

Ingredients

  • 14 oz strawberry (400 grams)
  • 14 oz rhubarb (400 grams)
  • 4 cups caster sugar
  • few drops of lemon juice
US Customary - Metric

Instructions

  • Wash the rhubarb thoroughly and remove any leaves, as they are toxic. Chop the rhubarb into small pieces, around 1-2 cm in length.
  • Hull and chop strawberries the same size as the rhubarb.
  • Place all the fruit into a large saucepan.
  • Add the sugar to the fruit and mix well so everything is evenly coated.
  • Leave the mixture to sit for a few hours or overnight. This helps the fruit release its juices and dissolve the sugar naturally.
  • Place the saucepan over medium heat and stir gently until the sugar has fully dissolved.
  • Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Cook for about 30–40 minutes, stirring occasionally, until the jam thickens.
  • Add a few drops of lemon juice, stir well, and cook the jam for another 5 minutes.
  • You can test the consistency by placing a small amount of the jam onto a cold plate and allowing it to cool. If the jam sets and wrinkles when you push it with your finger, it is ready.
  • Once the jam is ready, remove it from the heat and let it cool for 15 minutes.
  • Spoon the jam into clean, sterilized jars and seal tightly. The jam will keep in the fridge for a few months.

Notes

  • Use fresh, high-quality fruits to ensure that your jam has the best possible flavor.
  • Cut fruit into small, uniform pieces. This will help it to cook evenly and ensure that you get a smooth consistency.
  • Allow the sugar to dissolve. Leaving the rhubarb and sugar to sit overnight before cooking will help the rhubarb to release all of its juices. Also, it reduces cooking time and gives a better texture.
  • Be patient when cooking the jam. It can take up to 40 minutes for the jam to reach the desired consistency, so don't rush it.

Nutrition

Calories: 3290kcal | Carbohydrates: 845g | Protein: 6g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 28mg | Potassium: 1766mg | Fiber: 15g | Sugar: 822g | Vitamin A: 452IU | Vitamin C: 265mg | Calcium: 413mg | Iron: 3mg