Because a good strawberry jam is always on our radar, we teamed up with Alex from Cornersmith to give you this swoon-worthy rhubarb & strawberry jam recipe – perfect for scones!

It’s easy to make and a blessing to taste – seriously you can eat it by the spoonful – so whatever you do this summer, be sure to make this jam part of your plan.




  • 800g rhubarb stalks, chopped (leaves discarded)
  • 800g strawberries, hulled and quartered
  • 2 lemons (juice and zest)
  • 600g caster sugar
  • ½ cup of water
  • Rose water to taste


  1. Add the rhubarb, strawberries, lemon juice, zest, and water to your jam pan. 
  2. Let the fruit soften on a slow heat.
  3. When soft add the sugar and rose water, then increase the heat. This will take approximately 20 minutes of cooking time.
  4. Stir occasionally to make sure the mixture isn’t sticking.
  5. Place the funnel over your beautiful, sterilised jar then ladle the jam to fill.
  6. Once opened, store in the fridge.

Discover more strawberry recipes:

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Recipe Name
Rhubarb & Strawberry Jam
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