Homemade rhubarb and strawberry jam

After a pretty cold Summer, we were starting to doubt that we would really get much of a crop this year, but suddenly 2 weeks ago, the strawberries started to ripen. Together with our trusted rhubarb, it makes for a delicious jam.


The boys absolutely love picking strawberries in the garden and with the great weather we have had the last few days, there are just more and more berries coming, ensuring that we need to figure out what to make with them to preserve them for as long as possible. Some have been cleaned and frozen for smoothies and quite a bit has been used in jams, like the summer berry jam. I have also made a pure strawberry jam that I will post the recipe for later.


1 kg rhuarb (after peeling), peeled and chopped
500 grams strawberries, cleaned and chopped
500 grams jam sugar (sugar with added pectin)


Prepare all the ingredients and add to a large pot. Add a little splash of water to avoid it burning. Bring to a gentle boil. Turn down the temperature to a simmer and let it cook for about 1 hour while stirring regularly and removing the foam on top.


Sterilize your jars as explained here.

Add your finished jam to the sterilized jars and close immediately. Leave to cool on your bench and then store in a cool area. Refridgeration is only needed after opening. The jams normally last from 6 to 12 months. The main thing to indicate it may be off is mold or harsh smell. We have made several different jams and most of them are still good beyond 12 months too, although most are eaten well before that time.


My best tip for enjoying this jam is with a good fresh bread, but if I ask the boys, they will definitely recommend to have it with pancakes.


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