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This is a square image showing a jar shaped like a strawberry is filled with rhubarb and strawberry jam. The jar is sitting on a white saucer with a floral rim. A white hand with blue nail polish is holding a teaspoon of the jam just above the jar. Behind the jar on the left is a glass cake holder filled with rustic scones. And to the right is a small plate with a scone topped with jam and cream.

Rhubarb and Strawberry Jam

This no fuss rhubarb and strawberry jam is easy to make, requires no pectin, uses honey in place of sugar, and is wonderfully sweet and tart. Recipe video is above!
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Course: Condiment
Cuisine: Australian
Keyword: Jam, Jelly
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Canning Time: 10 minutes
Servings: 32 servings
Calories: 64kcal
Author: Gabby Campbell

Equipment

  • 1 Large pot
  • Canning equipment if canning the jam

Ingredients

  • 650 g strawberries (4 cups)
  • 350 g rhubarb (3.5 cups)
  • 400 ml honey
  • 2 Tbsp lemon juice
  • 2 Star anise (optional - and add more if you would like quite a strong aniseed flavour)
Metric - US Customary

Instructions

  • Cut off the green leafy section of the rhubarb then wash and dry the stems. Chop into roughly 1cm / 0.5-inch slices and place in a large pot. I used a Le Creuset casserole for this.
  • Slice off the green stem of the strawberries, wash and dry, then chop them into quarters. Drop these into the pot with the rhubarb.
  • Pour in the honey, lemon juice and add in the star anise.
  • Turn the stove onto a medium heat and warm the honey so it becomes more liquid. This makes it easier to stir the ingredients together.
  • Once the jam comes to a rapid boil, turn the heat to low and let it simmer for 2.5 hours. In the meantime, place a small saucer in the freezer. This will help test the jam is ready.
  • To test the jam has set correctly, take the saucer out of the freezer and drop a teaspoon of jam onto it. Let it sit for a minute then run your finger through the middle. If the jam stays separated, it's ready. If it rushed back to form a blob it needs to cook a little longer. Keep repeating this test until the jam remains separated on the cold saucer.
  • Once ready, the jam will be very hot. To ensure my jars don't crack I have very warm water sitting in them for about 10 minutes before the jam is done. Tip this out then pour the jam into the spotlessly clean jars, wipe the rims of any excess then seal with a lid. Leave to cool slightly on the bench then store in the fridge and use within a couple of months.

Notes

If you would like to can this recipe you can see steps on how to do that in the post above.
I’ve only used a small amount of star anise here, so the flavour is very mild. So mild in fact I’d suggest doubling the amount if you really want the aniseed to be one of the bigger tastes.

Nutrition

Serving: 20g | Calories: 64kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 14IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 0.2mg