Strawberry and Rhubarb Jam | How to make Strawberry and Rhubarb Jam

By Priti Shetty Naiga  |  24th Mar 2016  |  
4.3 from 3 reviews Rate It!
  • Photo of Strawberry and Rhubarb Jam by Priti Shetty Naiga at BetterButter
Strawberry and Rhubarb Jamby Priti Shetty Naiga
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About Strawberry and Rhubarb Jam Recipe

STRAWBERRY & RHUBARB JAM is just so easy to make and doesnt even have pectin. I came across this combination first at Coles food magazine and wanted to give it a try. Since rhubarb were best in the season now, I didn’t want to miss out on trying these. I have followed my usual Strawberry Jam Recipe here, as I felt the recipe in the magazine had used too much of sugar. Lemon juice is naturally high in pectin and will help our jam to set. Hope you would like this sweet & tart Jam, that would tickle anyone's taste buds. :)

Strawberry and Rhubarb Jam is a delicious dish which is enjoyed by the people of every age group. The recipe by Priti Shetty Naiga teaches how to make Strawberry and Rhubarb Jam step by step in detail. This makes it easy to cook Strawberry and Rhubarb Jam in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Strawberry and Rhubarb Jam at home. This amazing and mouthwatering Strawberry and Rhubarb Jam takes 10 minutes for the preparation and 25 minutes for cooking. The aroma of this Strawberry and Rhubarb Jam is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Strawberry and Rhubarb Jam is a good option for you. The flavour of Strawberry and Rhubarb Jam is palatable and you will enjoy each and every bite of this. Try this Strawberry and Rhubarb Jam and impress your family and friends.

Strawberry and Rhubarb Jam

Ingredients to make Strawberry and Rhubarb Jam

  • 300 gm Strawberries, hulled and coarsely chopped
  • 3 Rhubarb stalks, ends trimmed and cut into 1/2 inch cubes
  • 3/4 – 1 cup Caster sugar
  • 2 tbsp lemon juice

How to make Strawberry and Rhubarb Jam

  1. Combine strawberries, rhubarb, lemon juice and sugar in a large saucepan.
  2. Keep a small saucer in the freezer to chill. You will need it later to test if the jam is set.
  3. Place over the low heat. Cook stirring occasionally for 10 minutes or until the sugar has dissolves.
  4. Increase the heat to medium-high and bring the mixture to a rolling boil.
  5. Mash the strawberries & rhubarb as you stir them, and continue to boil until the jam has thickened and bubbles have completely covered the surface of the sauce pan. ( It will take around 10-15 minutes for the jam to set)
  6. Remove the jam from the heat and check if the jam is set now.
  7. Jam Set Test: Place a spoonful of jam on the chilled saucer. Return the saucer to the freezer for a minute. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return to heat for 5 mins and repeat the test.
  8. STERILIZE THE PRESERVING JARS: While you start making the jam, sterilize the jars simultaneously. To sterilize, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil.
  9. - Cover the pan and reduce heat, boil gently for another 10 mins. Remove sterilized jars and lids with a tong, and place upside down on a clean tea towel.
  10. - Carefully divide hot jam among the warm sterilized jars, leaving 1/8″ of the rim. Wipe the edges of the jar, apply lids and process in a boiling water for another 10 minutes.
  11. - Remove the jars from the pan and set them to cool on a folded towel.
  12. - After the Jars are completely cool, check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.

My Tip:

- Always use the freshest produce for Jams. - Sterilizing the jars before storing the jams is advisable. But vacuuming the jam jars is optional if you are making a small batch, as the jam is gonna vanish in a week.;) - The jam should stay fresh even without vacuuming it air tight for 2 weeks. - If you find your Jam to have turned extra dry. Then just add 1/2 cup water and bring your jam to boiling point and slightly thicken. (Jam becomes dry is you had over cooked it.) - Always clean Rhubarb well and trim both it’s end. The leafy part of rhubarb is said to be poisonous. Thus most of the supermarkets cut of the leaf and sell them. - You can use Jams over Toast, Cakes, Frosting, Ice creams, Tart or any Snack Bars.

Reviews for Strawberry and Rhubarb Jam (3)

Rama gupta4 years ago

what is Rhubarb

Jaya Rajesh4 years ago

Awesome Priti

Shalini Digvijay4 years ago

can we find rhubarb in India? what is it called in hindi?