Because a good jam is always on our radar, we teamed up with Kilner and Alex Elliott-Howery from Cornersmith to give you this swoon-worthy strawberry & rhubarb 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 ½ cup of water to your jam pan. Let the fruit soften on a slow heat.
  2. When soft add the sugar and rose water, then increase the heat. This will take approximately 20 minutes of cooking time.
  3. Stir occasionally to make sure the mixture isn’t sticking.
  4. Place the funnel over your beautiful, sterilised jar then ladle the jam to fill.
  5. Once opened, store in the fridge.

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Recipe Name
Rhubarb & Strawberry Jam
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2 Replies to “Strawberry & Rhubarb Jam Recipe with Alex from Cornersmith”

  1. When you mentioned water were you referring to the rose water? I did not hear you mention the rose water in the video.

    1. Hi Ethel, so to begin with you add in ½ cup of tap water to your jam pan along with the rhubarb, strawberries, lemon juice, and zest. The rose water gets added with the sugar, after the fruit has softened. Hope this helps to clear things up a bit! 🙂

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