UK
Rhubarb & Strawberry Jam
A classic British preserve combining tangy rhubarb with sweet strawberries.
~40 mintotal~42 kcalper serving~0g protein~11g carbs~0g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 100.
Ingredients
- 500g rhubarb, chopped
- 500g strawberries, hulled
- 1kg sugar
- Juice of 1 lemon
Cooking Steps
Combine rhubarb, strawberries, sugar, and lemon juice. Let sit 20 minutes
Warm on low until sugar dissolves completely
Increase heat to a rolling boil for 10-12 minutes. Skim foam
Test: Drop on a cold plate. If it wrinkles when pushed, it's ready
Pour into sterilised jars, seal, and cool upside down
Optional Enhancements
- Add vanilla
- Add ginger
- Add rosewater
- Replace some strawberries with raspberries
Plant & Growing Tips
- 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
Natural Pest Control
- Bird netting protects ripening fruit
- Eggshells deter slugs
- Marigolds repel aphids naturally
Harvest
- Rhubarb: Pull stalks when 25-30cm long. Twist and lift
- Strawberries: Pick fully red, ripe berries in the morning
Storing & Freezing
Keeps 12 months unopened. Refrigerate after opening for 6 weeks.
