Strawberry and Rhubarb Jam

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    325
based on 17 ratings

This home-made jam is perfect spread on toast, served with ice cream, or with our Rhubarb Souffle recipe.

recipe updated 21 Oct 2025

Ingredients

  • Strawberries icon
    Strawberries
    500 g
  • Rhubarb icon
    Rhubarb
    500 g
  • Sugar icon
    Sugar
    300 g
  • Pectin icon
    Pectin
    90 g
  • Lemon juice icon
    Lemon juice
    2 tablespoons

Tools

  • kCook icon kCook Multi
  • kCook icon Jar
  • kCook icon Kcook bowl

Step preview

  1. Prepare 2 clean jars
  2. Fit stir tool to kCook bowl
  3. Add sugar and pectin to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl with filler cap fitted
  6. Stir with filler cap fitted - 30 sec, speed 5
  7. Then add strawberries and rhubarb to the jam
  8. Cook with filler cap removed until sugar has dissolved - 15 min, 80°C, speed 3
  9. Cook with filler cap removed - 30 min, 104°C, speed 2
  10. Then add lemon juice to the jam
  11. Cook with filler cap removed - 2 min, 104°C, speed 2
  12. Transfer jam to 2 jars carefully
  13. Cover immediately and let cool
  14. Serve
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