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Strawberry & Rhubarb (or Gooseberry) Jam

Submitted by Frances 11 June 2009

However you like to use jam: On toast, in rice pudding or on a spoon straight out of the jar. An ideal way of bulking out Strawberries and a lot easier to set. Also has a lovely subtle flavour. From Best Kept Secrets of the WI.



1.5 lbs Strawberries Hulled and wiped (if washed drain really well),1.5 lbs Chopped Rhubarb (or topped and tailed Gooseberries),Juice of a large Lemon - about 2 tablespoons,3 lbs Granulated Sugar,150 ml Water,


Cook the Rhubarb (or Gooseberries) in the water until tender (about 15 mins), then add the Strawberries and lemon juice and continue to simmer for a further 5 mins
Mash the fruit with a potato masher and then simmer for a further 5/10 mins until reduced to a thick puree.
Add the sugar and stir until completely dissolved, then bring to a boil until setting point is reached: Test after 5 mins and if necessary, boil for longer and tes again.
Remove any scum and pot into sterlised jars and store in a cool place

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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