simple, old-fashioned, rhubarb and strawberry jam

This rhubarb jam is beautiful in its simplicity. All you will need here is an equal quantity of fruit and sugar and a bit of fresh lemon juice. You can vary the quantity according to the amount of rhubarb you have. I had about 750 grams of washed, trimmed rhubarb – hence my version below. It will take you half an hour all up from start to finish. The jam is divine. It’s old fashioned, tart, and perfect with scones.

Rhubarb and Strawberry Jam

  • 750 grams of chopped, trimmed rhubarb
  • 250 grams of washed, chopped ripe strawberries (adds colour and flavour to the jam)
  • 1 kg of sugar (I think I actually used a little less than 1 kg – probably about 900 grams but if you are going to store your jam – you do need to use enough sugar to set the jam properly and thus prevent it from going bad – the standard ratio is equal quantities of fruit and sugar)
  • juice of one fresh lemon

Begin by washing and sterilizing jam jars. I set these in the oven for about 10 minutes at 250 deg. F. In the meantime, bring the fruit and lemon juice to the boil in a large, heavy stainless saucepan. Cook over medium heat (hot enough to maintain a low boil) for about 10 minutes stirring frequently. Add the sugar and bring the jam back to the boil over med-high heat – taking care not to burn the jam, stirring constantly once the sugar is added. It will take about another ten minutes of cooking (20-25 minutes in total) for the jam to thicken and reach the jelly stage. For instructions on this check here.

Once the jam is sufficiently thickened, remove from the heat, stir for one minute, pour into sterilized jars, and seal immediately.


21 thoughts on “simple, old-fashioned, rhubarb and strawberry jam

  1. Had to look twice at your photo of the cabin. The rocks look as if they’ve been painted. Quite beautiful.

    And so were my scones over the weekend. I’m trying to come up with recipe posts that people could make to use with my jams. What surprised me, the pear and raspberry was – by far – my favourite over strawberry and kiwi (I’ve ran out of strawberry and rhubarb). Anyway, rhubarb’s on special this week so I’ll be making it with blueberries again. Such a simple but glorious combination. And so easy to make. 🙂

    1. Lilly pilly! You’re making me homesick for Australia. We had a lilly pilly tree in Melbourne. Made a hell of a mess. If only I’d known then I could have made jam with the fruit.

  2. My oh my, you are busy. Nice to be busy but not to the point where rabbit holes start appearing! Just yesterday I had that song stuck in my head…no kidding. We found a tiny baby white bunny out front and the neighbor cat was bullying the poor thing. We scared the cat away and the bunny hopped away into the thicket. It was the cutest thing! So, we walked away and I started singing “I’m late! I’m late! For a very important date! No time to say hello, goodbye! I’m late! I’m late! I’m late!” Anyway, your jam is wonderful Lindy. I never think to make jam, it seems so difficult and here I can see it really isn’t complicated at all. Great to see your post today.

    1. Seana – we’re likely sisters from another mother. Jam is easy – it’s just the sugar that kind of puts me off. But then the jam tastes so great that I cease to care about the sugar. 😉

  3. Old fashioned flavors that keep us grounded when life gets hectic. The first photo alone makes you want to get out the pot. 🙂

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