Fresh conserves, like this rhubarb and strawberry mix, are a true delight spread over freshly buttered toast at brekky. Make a batch or two when you have the time, then spoon into small sterilised jars ready for your morning jammy hit.
How to make rhubarb and strawberry jam: key tips
Chop your rhubarb and strawberries (hull them first). It’s good to note that the rhubarb will easily break down when cooked, but the strawberry pieces will stay in roughly the same shape as they’re cut. So cut the strawberries into quarters, or more pieces if they’re really big.
The fruit is then macerated overnight in sugar. The sugar will help the rhubarb and strawberries release their juice, and it will then become dissolved in that juice. It takes time for this important step to happen, so let the mixture stand for at least 4-6 hours, if you’re in a hurry.
Key ingredients in this rhubarb and strawberry jam recipe
This recipe only uses three ingredients: rhubarb, strawberries and sugar. Rhubarb season is from about April to June in Australia, so take advantage of this sweet vegie then, when it’s at its best and cheapest. When choosing strawberries – make sure they are ripe, firm and unblemished. Soggy bruised strawberries won’t have that same fresh zingy flavour.
Sugar provides sweetness, but also that “tackiness” we associate with jam. The fruit’s moisture is absorbed by the sugar, which helps it to thicken. If there isn’t enough sugar, your jam will be runny.
Start jamming today, with our very best jam recipes. And then make super-moreish jam drops! Yum yum!
This recipe was originally submitted by maggie1945, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 450 g strawberries
- 220 g rhubarb, cut to size of strawberries
- 690 g white sugar
Method
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Step 1Combine rhubarb, strawberries and ½ the sugar in a large bowl. Leave to stand overnight.
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Step 2Transfer to a large preserving saucepan and bring to the boil.
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Step 3Add remaining sugar and continue to the boil until the mixture reaches setting point.
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Step 4Pour into sterilized jam jars and seal.
Recipe Notes
How do I test the setting point of this rhubarb and strawberry jam?
Your conserve will set at 104-105.5C. I use a digital thermometer when making jam. A clever way of testing it without a thermometer is to place a small spoonful on a cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, congratulations, you've reached the setting point.
How do I store rhubarb and strawberry jam?
Homemade jam should be stored in sterilised jars in a cool dry place, away from direct light, and used within 12 months. Once opened, jars need to be refrigerated and devoured within a month of opening.
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