Rhubarb Strawberry Jam – sweet and slightly tart homemade jam made with just four simple ingredients. It is gluten free, dairy free and pectin free condiment.
Tart rhubarb combined with sweet, succulent and juicy strawberries is a perfect combination with a balance of flavours. The only time-consuming part is cooking, as rhubarb needs a little longer to soften.
Strawberry rhubarb jam is perfect for spreading on toast, tortilla rolls, or fruit sandwiches. Dollop over an ice cream, pudding or mousse to make it extra indulgent.
Ingredients
- Fruits: Rhubarb and strawberries.
- Sweetener: I used brown sugar, but feel free to use white sugar.
- Lemon: It is used to elevate the taste of the jam.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Wash and chop rhubarb and strawberries.
Step 2: Combine rhubarb, strawberries, lime juice and sugar in a deep-bottomed steel pot.
Step 3: Cook it over medium heat, stirring frequently.
Step 4: Cook for 25-30 minutes, stirring regularly until the rhubarb softens.
Step 4: Reduce the heat and mash it using a potato masher.
Step 5: Simmer for another 5 minutes, until the desired consistency is reached, and then switch the heat off.
Let this 4-ingredient rhubarb strawberry jam cool completely and then transfer to a sterilised jar.
Substitutions and Variations
Vanilla: Add a dash of vanilla extract for extra flavour.
Lime Zest: Lime/lemon zest adds a depth of zingy flavour to the jam.
Storage
Allow jam to cool completely before transferring it into a clean steralised jar. You can store it in the fridge for up to 3 weeks.
Tips and Tricks
Sterilised Jars: Make sure jars are sterilised before storing the jam.
Headspace: Ensure that you leave 1/4 inch of space at the top of the jar and avoid filling it to the rim.
Sweetener: Try not to reduce sugar, as it may impact the taste due to the tartness of rhubarb.
Strawberries: Pick sweet strawberries that are in season.
Related
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Pairing
KEEP IN TOUCH
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Strawberry Rhubarb Jam
Equipment
- 1 Steel pot
- 1 Spoon
- 1 Glass jar
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 300 gms Rhubarb wash and pat dry
- 270 gms Strawberries wash and pat dry
- 100 gms Brown Sugar
- 1 Lime extract the juice
Instructions
- Wash and chop rhubarb and strawberries.300 gms Rhubarb, 270 gms Strawberries
- Combine rhubarb, strawberries, lime juice and sugar in a deep-bottomed steel pot.300 gms Rhubarb, 100 gms Brown Sugar, 1 Lime, 270 gms Strawberries
- Cook it over medium heat, stirring frequently.
- Cook for 25-30 minutes, stirring regularly until the rhubarb softens.
- Reduce the heat and mash it using a potato masher.
- Simmer for another 5 minutes, until the desired consistency is reached, and then switch the heat off.
- Let it cool completely and then transfer to a sterilised jar.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
