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There is a particular kind of satisfaction that comes from making your own jam. It is not about huge batches or a pantry full of preserves; sometimes, it is simply about capturing a fleeting moment of spring – a few handfuls of rhubarb from the farmers’ market, a punnet of sweet strawberries, and an hour of quiet focus in the kitchen.
This rhubarb and strawberry jam is exactly that. It is a small-batch recipe – just enough to fill two or three jars. The rhubarb brings a gentle, citrusy tartness that cuts through the sweetness of the strawberries, while a hint of lime and the aromatic seeds of a bourbon vanilla pod add warmth and depth. The jam sets beautifully thanks to the precise ratio of fruit to sugar and a brief, vigorous boil.
Best of all, it comes together in a single pot in under half an hour. No complicated water bath methods, no specialised equipment. Just good fruit, a little patience, and the serene satisfaction of hearing that tiny pop as the jar seals.
How It Comes Together
The method is wonderfully simple. Rhubarb stalks and strawberries are roughly chopped and placed in a heavy-bottomed pot. Lime juice is squeezed over – its acidity helps the jam set and brightens the flavour profile. The preserving sugar and bourbon vanilla sugar are added, and everything is stirred to coat the fruit in a shimmering layer.
The pot is placed over medium heat. As the temperature rises, the fruit releases its juices, and the sugar dissolves. Once the mixture reaches a rolling boil – a vigorous, unstoppable bubbling that cannot be stirred away – the timer is set for just ten minutes.
During those ten minutes, the jam reduces and thickens. If you prefer a smoother, more refined texture, a quick blitz with a stick blender at the end breaks down the fruit. The jam is then ladled into sterilised jars and sealed immediately. As it cools, the vacuum seal forms – and your jar of spring sunshine is ready.
From the Inside Out
This jam is a celebration of two spring favourites. Rhubarb is technically a vegetable, but it shines in sweet preserves. It provides a good dose of vitamin K, potassium, and fibre, and its tartness means less sugar is needed than in all‑strawberry jams. Strawberries add vitamin C, manganese, and a host of antioxidants – especially when you use ripe, seasonal berries.
The lime juice not only supports setting but also adds a subtle brightness. And while this jam is certainly a treat, making it yourself means you control the sugar and avoid the highly processed additives found in many mass-produced versions.
Rhubarb & Strawberry Jam Recipe
Ingredients
Makes approximately 2–3 small jars (about 600–700 ml total)
- 200 g rhubarb (fresh, trimmed weight)
- 800 g fresh strawberries
- 500 g preserving sugar (with pectin)
- 2 level tbsp bourbon vanilla sugar (or seeds of 1 bourbon vanilla pod + 1 tbsp caster sugar)
- Juice of 1 lime
Method
- Prepare the fruit
Wash the rhubarb and strawberries. Trim the rhubarb and cut into small, even chunks (about 1–2 cm). Hull the strawberries and cut them into quarters or smaller pieces, depending on size.
- Combine in the pot
Place the chopped fruit into a large, heavy-bottomed pot (make sure it is large enough – the mixture will bubble up). Squeeze in the lime juice. Add the preserving sugar and the vanilla. Stir well to coat the fruit.
- Bring to a boil
Place the pot over medium heat. Stir occasionally until the sugar has dissolved and the fruit releases its juices. Then increase the heat to high and bring the mixture to a rolling boil – a vigorous, bubbling state that does not stop when you stir.
- Boil for 10 minutes
Once boiling, set a timer for exactly 10 minutes. Stir occasionally to prevent sticking, but keep the heat high. The jam will thicken slightly as it boils.
- Blend (optional)
If you prefer a smoother jam, remove the pot from the heat and blitz briefly with a stick blender until the desired consistency is reached. Leave some fruit chunks if you like a rustic, tactile texture.
- Fill the jars
While the jam is still very hot, carefully ladle it into sterilised jars, leaving about 1 cm of headspace. Wipe the rims clean with a damp cloth, then seal tightly with lids.
- Cool and store
Invert the jars for 5 minutes to help the seal, then turn upright and leave to cool completely at room temperature. You will hear the lids pop inward as the vacuum seal forms – that is the sound of success.
Kitchen Notes
The 7 Rules for Safe, Successful Jam Making
Use the best fruit – Only perfect, unbruised, just-ripe fruit is suitable for preserving.
Work quickly – Preserve fruit on the same day it is picked. If you must wait, store it in a cool, dry place.
Choose the right pot – Enamel or stainless steel works best. Never use a damaged or chipped pot.
Clean everything thoroughly – Wash all equipment in hot soapy water and rinse with boiling water.
Observe absolute cleanliness – Even a tiny crumb can ruin the contents. Avoid touching the inside of jars or lids.
Measure precisely – Preserving relies on the correct balance of fruit, sugar, and acid.
Leave room for boiling – Your pot should be large enough that the fruit fills no more than one‑quarter. Jam rises dramatically as it boils.
How to Sterilise Jars
Oven method: Wash jars and lids, place them on a baking tray, and heat at 140°C (120°C fan) for 15 minutes.
Boiling method: Submerge jars in a large pot of boiling water for 10 minutes.
Frequently Asked Questions
Can I use frozen rhubarb or strawberries?
Yes. You do not need to thaw them first – simply add the frozen fruit directly to the pot.
What is preserving sugar?
Preserving sugar has larger crystals and contains added pectin, which helps jam set without long boiling. You can use regular granulated sugar, but you may need to add a little extra lime juice to ensure a firm set.
Can I reduce the sugar?
Preserving sugar is essential for the set and shelf stability. Reducing sugar significantly will result in a runny jam that may not keep well.
Do I need a water bath method?
For this small‑batch, high‑sugar jam, a water bath is not necessary if you sterilise your jars properly and fill them with boiling jam. The sugar and acid act as natural preservatives.
What can I use this jam for?
- Spread on warm toast or buttery scones
- Stirred into creamy yoghurt or morning porridge
- As a filling for cakes or thumbprint biscuits
- Alongside cheese – it is wonderful with brie or goat’s cheese
A Small Batch of Spring Sunshine
This rhubarb and strawberry jam is not about feeding a crowd; it is about capturing the fleeting weeks of spring – when rhubarb is tender and strawberries are at their sweetest – in a few bespoke jars.
Spread it on a slice of sourdough, spoon it over yoghurt, or gift it to someone you love. However you use it, you will taste the season in every spoonful.
If you have been following our strawberry series, this jam is the perfect companion to our other recipes. Loved this jam?
Try our Strawberry Cubes for a rustic traybake, or the Hungarian Strawberry ‘Bonfire Stack’ for a showstopping dessert.
Take a moment. Breathe in the season. Let the ritual linger a little longer.
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