Strawberry and rhubarb jam

(102 ratings)
Strawberry and rhubarb jam
Strawberry and rhubarb jam
  • Serves: 4 jars (about 900g)

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Strawberry and rhubarb jam is a delicious twist on a classic strawberry jam. A classic jam recipe never goes out of date, and tastes so much better than shop bought jams. This recipe was first featured in Woman's Weekly in 1936, so you know it's a classic that has lasted through the years. This strawberry and rhubarb jam keeps for up to 6 months, so you can make a big batch and keep it so you always have a delicious spread for your morning toast. You can also use this berry jam in recipes like the classic Victoria sponge, or even little jam tarts that are perfect to make with the kids. Of course this jam also tastes great spread onto scones, so it's a must if you're having friends over for afternoon tea. Making your own jam is great when you need homemade foodie gifts to give to friends or family - they'll really love receiving such a thoughtful gift. To make this lovely strawberry and rhubarb jam, you will need to spend 15 mins prepping it, and another 30 mins for it cook. It's a really simple and easy jam recipe to make, and you can even get the kids involved. We promise you'll love having your own berry jam!


  • 500g (1lb) rhubarb, washed and trimmed weight
  • 500g (1lb) strawberries, hulled weight
  • 900g (2lb) granulated sugar
  • Juice of ½ lemon
  • 4 medium-sized jam jars, sterilised and warmed
  • Wax discs and cellophane covers

Weigh the fruit after you have prepared it.


  1. Cut the rhubarb into short lengths and put in a preserving pan or large, strong pan with the strawberries, sugar and lemon juice. Cook slowly until the sugar dissolves. Bring to the boil, stirring occasionally so that it doesn’t stick. Boil until it turns into “jelly” when cold. (Take the pan off the heat. To test it is set, put ½ tsp on a very cold plate and leave it for a minute. Then push it with your finger; if it crinkles, the jam is set. If it stays runny, keep boiling it and test after another few mins.)
  2. Leave the jam for 10 mins, scoop off any scum, then pot in the jars while it is still warm. Put a waxed disc on top, then a cellophane cover and label. Store in a cool, dry place — it will keep for 6 months. Serve with scones and lashings of clotted cream.
Why not try our classic strawberry jam recipe too?

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 21(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(102 ratings)

Your comments


My Jam hasn't set! I have reboiled, got to temperature and still not joy. Now at a loss. If anyone can advise please help me!

mary preserves

Its just so much rubbish to say that adding pectin leaves an after taste and puts a lot of people off making jam who struggle to get a good set. I have been making and selling jam (for charity) for years and even now I still get the occasional batch of jam that is very runny and wont set. It depends on the fruit of course and very ripe fruit or watery fruit will sometimes fail. If you have a problem re-boil and add juice from half a lemon plus mix a pkt of powdered pectin with a small amount - say 50grams of sugar and add this to the mix and reboil for 3 to 5 mins. There is no after taste - that is just the purists belief and it really annoys me. Try to make jam without it if you can - better to avoid any additives but the manufacturers will tell you that powdered pectin comes from natural sources - i.e. apples!


Good recipe! I couldn't use fresh rubarb so used tinned (drained) and also used Certo to help setting. Perfect!!!


Good recipe. I couldn't use fresh rhubarb so used tinned


You get a set but the pectin leaves an after taste.

Fiona Parkin

good recipe but used sugar with added pectin just to be sure

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