Strawberry and rhubarb jam

(90 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Woman's Weekly strawberry and rhubarb jam
Woman's Weekly 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Woman's Weekly recipe A classic jam recipe never goes out of date. This recipe was first featured in Woman's Weekly in 1936. Make some today - it keeps for up to 6 months!


  • 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.

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.

Your rating

Average rating

  • 3
(90 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

comments powered by Disqus

FREE Newsletter