Emma MacDonald

Strawberry & Rhubarb Jam

Preparation info
  • Makes about:

    2 kg

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

Strawberries and rhubarb are in season at the same time and make a happy marriage. The strawberries sweeten the tart rhubarb and it makes a good jam to serve as a breakfast spread or spooned on top of yogurt.

Ingredients

  • 1 kg/2 lb 4 oz small strawberries, or large strawberries, halved

Method

  1. Put the strawberries and rhubarb in a preserving pan and heat gently until the juices start to run.
  2. Slowly bring to the boil, then reduce the heat and simmer gently for about 20 minutes until the fruits are soft and the liquid is well reduced. Stir from time to time to prevent the mixture from sticking to the bottom of the pan.
  3. Add the sugar to the pa