Swedish recipe of the week: rhubarb and strawberry jam

Swedish recipe of the week: rhubarb and strawberry jam
The sweet strawberries go well with the tart rhubarb. Photo: John Duxbury/Swedish Food
'Tis the season... to eat strawberries and rhubarb. Here's a great recipe, courtesy of the founder of the Swedish Food website.

Rhubarb and strawberry jam (rabarbermarmelad med jordgubbar) is a popular jam in Sweden and no wonder: strawberries and rhubarb combine really well as the strawberries improve the jam's colour and their sweetness helps to offset the tartness of rhubarb. If you have only ever made strawberry jam before, do try this recipe because it really is a delicious combination.

You might be surprised at the name in Swedish because jam is often translated into Swedish as sylt, not marmelad. In English marmalade is only normally used for conserves made from citrus fruits, but in Sweden it tends to be used for anything that has a firmer texture. Swedes use sylt for jams that can be poured and marmelad for jams that need to be spread with a knife.

Enjoy this rhubarb and strawberry jam for a breakfast treat. It is excellent in porridge, on toast and on muffins or scones.

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Makes 4 medium jars

Preparation: 10 minutes

Cooking: 20 minutes


500 g (4 cups) rhubarb

500 g (4 cups) strawberries, hulled and halved

670 g (3 1/3 cups) jam sugar

1 tsp vanilla powder

1 tsp butter, if necessary


1. Sterilize three or four clean jam jars by placing in an oven at 130C.

2. Wash the rhubarb and cut into 2 cm (¾ in) lengths. Place in a large saucepan or jam pan.

3. Add the strawberries, jam sugar and vanilla powder. Heat gently while stirring until the sugar melts and the fruit juices are released.

4. Increase the head to medium-high and bring the marmalade to a rolling boil without a lid for about 5 minutes, until the rhubarb has become soft.

5. Take the marmalade off the heat and leave for five minutes, then remove the scum with a metal spoon.

6. If there is any scum that is difficult to remove, add a little and stir thoroughly so that the butter dissolves it.

7. Wait another 10 minutes or so and then, using a jam funnel, ladle into the sterilized jars and cover. Store in a cool dark place until required.

Recipe published courtesy of John Duxbury, founder and editor of Swedish Food.

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