Rhubarb And Strawberry Jam.

Rhubarb And Strawberry Jam


     1 lbs (0.45kg) Rhubarb
    1 lbs (0.45kg) Strawberries
    1/4 Pints (150ml) Water
    1 level tsp Bicarbonate of Soda
    3 1/4 lb (1.7kg) Sugar
    1/2 Bottle Certo


Follow Us

Recipe Book

If you would like to download our recipes as a PDF please CLICK.


Take A Survey

Please help us to improve by completing a short online survey



  • Wash the rhubarb and cut up finely. Do not peel.
  • Crush the strawberries thoroughly.
  • Place the fruit into a saucepan with the water and bicarbonate of soda, bring to the boil, stirring continually. Simmer covered for 15 minutes.
  • Measure 2 pints of cooked fruit into a large saucepan making up the quantity with water if necessary.
  • Add the sugar, heat gently until the sugar has dissolved stirring occasionally.
  • Bring to a full rolling boil and boil rapidly for 2 to 3 minutes.
  • Remove from the heat and stir in the Certo.
  • Stir and skim alternatively for 5 minutes to cool and prevent floating fruit.
  • Pot and cover in the usual way.



Quick Links

Don't be a stranger!

Send us a Quick message

We are always happy to answer any questions you might have. 

Shopping Basket