Rhubarb and Strawberry Jam

5 from 7 votes
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 162 kcal


  • 300 g Fresh rhubarb
  • 500 g Fresh strawberries
  • 100 ml Lemon juice
  • Vanilla pod scraped out
  • 500 g Preserving sugar 2: 1


  • Rarbarber, clean, wash and remove the threads. Cut the rhubarb into pieces about 1cm in size. Wash the strawberries, remove the blossom and cut the strawberries into large pieces. Cut the vanilla pod lengthways and scrape out the pulp with a knife. Fruits with the vanilla pod Put the pulp in a saucepan and add the gelling sugar.
  • Bring everything to the boil and simmer for about 4 minutes, stirring constantly. * Gelling test: Put 1 tablespoon of the preparation on a plate. If the preparation does not set, continue cooking. But do not exceed the maximum cooking time of 8 minutes.
  • Remove the vanilla pod from the preparation, purée finely with a blender. Immediately fill the jam to the brim in prepared jars (I had 3 jars with 250 ml, 1 jar with 200 ml and 2 jars with 100 ml) and close. Storage: Store jam in a cool and dark place, put in the refrigerator after opening, otherwise this jam will keep for a few months.


Serving: 100gCalories: 162kcalCarbohydrates: 38.2gProtein: 0.5gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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