RecipesUK 
Rhubarb & Strawberry Jam
A classic British preserve combining tangy rhubarb with sweet strawberries.
Ingredients
- 500g rhubarb, chopped
- 500g strawberries, hulled
- 1kg sugar
- Juice of 1 lemon
Method
- 1
Combine rhubarb, strawberries, sugar, and lemon juice. Let sit 20 minutes
- 2
Warm on low until sugar dissolves completely
- 3
Increase heat to a rolling boil for 10-12 minutes. Skim foam
- 4
Test: Drop on a cold plate. If it wrinkles when pushed, it's ready
- 5
Pour into sterilised jars, seal, and cool upside down
Swaps & variations
- Add vanilla
- Add ginger
- Add rosewater
- Replace some strawberries with raspberries
Storing & freezing
Keeps 12 months unopened. Refrigerate after opening for 6 weeks.
Grow it yourself
- Rhubarb: Plant crowns in early spring. Do not harvest in the first year
- Strawberries: Plant runners in autumn or crowns in spring. Mulch with straw
- Bird netting protects ripening fruit
- Eggshells deter slugs
- Marigolds repel aphids naturally
- Rhubarb: Pull stalks when 25-30cm long. Twist and lift
- Strawberries: Pick fully red, ripe berries in the morning
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