A classic jam recipe never goes out of date. This recipe was first featured in Woman’s Weekly in 1936. Make some today – it Woman's Weekly strawberry and rhubarb jamkeeps for up to 6 months!
Serves: 4 jars (about 900g)
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 500g (1lb) rhubarb, washed and trimmed weight


    • 500g (1lb) strawberries, hulled weight


    • 900g (2lb) granulated sugar


    • Juice of ½ lemon


    • 4 medium-sized jam jars, sterilised and warmed


    • Wax discs and cellophane covers






    1. Cut the rhubarb into short lengths and put in a preserving pan or large, strong pan with the strawberries, sugar and lemon juice. Cook slowly until the sugar dissolves. Bring to the boil, stirring occasionally so that it doesn’t stick. Boil until it turns into “jelly” when cold. (Take the pan off the heat. To test it is set, put ½ tsp on a very cold plate and leave it for a minute. Then push it with your finger; if it crinkles, the jam is set. If it stays runny, keep boiling it and test after another few mins.)


    1. Leave the jam for 10 mins, scoop off any scum, then pot in the jars while it is still warm. Put a waxed disc on top, then a cellophane cover and label. Store in a cool, dry place — it will keep for 6 months. Serve with scones and lashings of clotted cream.



Nutritional information per portion



fat 0.0g saturates 0.0g calories 21(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.