Rhubarb, Strawberry and Apple Jam

Rosy and old fashioned, this is the jam that a storybook grandmother would make. It's not too sweet and is perfect on hot buttered toast, sponge cakes, scones or even in a milkshake! Give this simple, fool proof recipe a try this weekend.

Makes 4 x 300 ml jars


  • bunch of rhubarb washed, trimmed and cut into 3cm lengths
  • 500gm apples, peeled cored and cut into small pieces
  • 500gm strawberries, stems removed and cut in half or thirds
  • 2 cups water
  • lemons, zested and juiced
  • 1kg castor sugar



Prepare your fruits and combine in medium sized pot with the water and lemon juice. Tie any spices you are using into a square of muslin or a clean chux and add to the pot. Place over low heat and gently cook until fruit is very soft, almost like a thick puree.

Take off the heat and add sugar and lemon zest and stir until sugar is completely dissolved. Bring back up to a simmer and gently boil until setting point is reached, stirring occasionally to prevent burning. Remove from the heat when testing for setting point. 

While the jam is cooking give your jars a hot soapy wash and rinse or put them through the dishwasher. Preheat oven to 110 degrees. Put jars in the oven about 15 minutes before the jam has finished cooking. Lids can go into a pot with water and boiled for 5 minutes. Then allow to air dry or dry with a clean paper towel or cloth. Carefully take jars out of the oven using sterilised tongs and place on the bench. Let cool for a minute or two.

Carefully ladle hot jam into hot jars, wipe rim of the jars with a clean paper towel and seal immediately. Leave to cool. Check lid for the correct seal and then store in a cool dark place for up to 12 months. If wanting to extend the shelf life for 2 years, heat process for 10 minutes.