We like to make this jam with some firm strawberries and some soft ones and with the rhubarb remaining intact rather than going to mush.


  • 750g Strawberries, washed, hulled and cut in half
  • 750g Rhubarb, washed, chopped into 2-3cm pieces
  • 1 Vanilla bean split length ways and seeds scraped out
  • 2kg sugar
  • Juice of 2 lemons and pips


  1. Place half the prepared strawberries, all the rhubarb and vanilla bean in a bowl, scatter over all the sugar and stir to coat.
  2. Place lemon pips in a tea infuser or muslin bag (we use tulle) and add to the fruit mix. Add lemon juice and set aside for 2 hours or more, up to 24hrs.
  3. Place fruit and sugar mixture and the remaining strawberries into a large saucepan and stir over a medium heat to completely dissolve the sugar.
  4. Remove the pips squeezing the muslin bag to get all the pectin into the pot. Bring to the boil over high heat.
  5. Boil rapidly for 15 minutes or until mixture reaches setting point. Test for the setting point with a teaspoon or cold plate.
  6. Spoon into warm sterilised jars and seal while hot.

Our tip: Always make strawberry and other berry or soft fruit jams in 1 – 1.5kg amounts. If you want to double the mixture make the jam in two separate batches. Large amounts take a long time to come to setting point so you lose the freshness and texture of the fruit.