Rhubarb and strawberries jam

Rhubarb and strawberries jam

I love eating jams, but I love making them even more. My favorite seasonal fruits at the moment are without hesitation rhubarb and strawberries. They offer delicious jam.
For rhubarb, I go to my garden where I have the pleasure of having a pretty foot. However, I can’t get strawberries. So when I find parcels of jam strawberries, I take advantage of it. They are not necessarily very beautiful, sometimes a little crooked, but they are nevertheless as good as the others which are 4 times more expensive. I use part of it to eat like this or make desserts and the rest is perfect for making jams.

The marriage of rhubarb and strawberry is always a success. I like!
With farmhouse white cheese, it’s a treat. I eat it every day now.

Rhubarb and strawberries jam:


600g rhubarb
400g strawberries
600g brown sugar

Cut the rhubarb into small pieces. It is not necessary to peel it.
Cut the strawberries in the same way.

Combine fruit and brown sugar in a large saucepan and let sit for at least 2 hours. The fruits will release water.

After this time, bring to a boil.

Cook over high heat for about 10/15 minutes, stirring regularly. Remove the foam that forms on the surface. When the jam is ready, you see a change in the bubbling. You can also test its grip by placing a drop on a plate.

Pour the jam into 4 very clean jars. Close and turn the jars over for a few minutes.

Eat in the coming weeks.

Rhubarb and strawberries jam

To finish: for my jams, always the same principle. I only do what I eat quickly, because I no longer want to store jams of all kinds. By doing so, I reduce the amount of sugar.
I’m also not looking to have a very set jam. I do not like it. It is therefore not necessary to add special sugars.


Out of habit, and even if I don’t keep my jam for very long, I still sterilize my jars by putting them in boiling water for 5 minutes. Above all, it removes odors that may remain from previous use and storage.
You can also skip the hassle and put the jam in a big jar to keep in the fridge.


To keep the jam for several months in good conditions, it would take more sugar. Normally it is as much sugar as fruit.

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