Sweet summer strawberries with  tangy Yorkshire rhubarb

Makes 16 227g/8oz Jars

Prepare your glass jars by washing thoroughly in hot, soapy water. Rinse, drain and then place in warm oven at 50°C until jam is ready.

Top and tail the rhubarb, wash and chop into 20mm pieces. Wash and hull the strawberries, draining thoroughly.

Using a heavy based saucepan add the rhubarb and sugar. Cook on a low heat stirring occasionally until the sugar is thoroughly dissolved, gradually bringing to the boil.
Add the strawberries and lemon juice, increase the temperature to a fast boil and cook for approximately 25 minutes stirring constantly, until the jam reaches 106°C.

When the jam reaches temperature it will appear thick and glossy. Remove from the heat and empty into a heatproof container. Skim any foam left, off the top, and leave to stand for 10 minutes.

Ladle the jam into a measuring jug, before filling and lidding each jar.


1.5kg Rhubarb, green top
1.5kg Strawberries
1.1kg Golden granulated sugar
200ml Lemon juice


10 Ltr Heavy based saucepan
Large heatproof container
Measuring jug
Wooden spoon
Sugar thermometer
16 227g/8oz Glass jars
16 Suitable twist off lids