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Basil Strawberry Rhubarb Jam

This easy Basil Strawberry Rhubarb Jam is full of fresh flavor and gorgeous colour.
Course Sauce
Cuisine American, Western
Keyword strawberry rhubarb jam
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 32
Calories 79kcal


  • 250 g (8.8oz) rhubarb thinly sliced
  • 500 g (1.1lb) strawberries halved
  • 600 g (1.3lb) sugar
  • Juice of half a lemon
  • 15 large fresh basil leaves


  • Mix together rhubarb, strawberries, sugar, lemon juice and basil in a non-reactive bowl and let stand for about 1 hour.
  • Add mixture to a large pot, and cook on medium heat till sugar dissolves.
  • Bring it to a boil, then reduce to a roiling simmer and cook for about 15 minutes.
  • Test the jam for doneness. If not ready then cook for a few more minutes.
  • Remove pot from heat and allow the jam to cool.
  • Pour jam into sterilised jars, seal and keep in the fridge for up to 4 weeks.


Tips for Making Basil Strawberry Rhubarb Jam
  • Sterilise your jars and lids by submerging them in boiling water for at least 5 minutes.
  • Change up the flavour profile by swapping the basil for fresh thyme or adding in a little balsamic vinegar.
  • You can freeze this jam for longer term storage. Just remember to leave a half inch of space at the top of the jar to allow room for the jam to expand.
Weight Watchers Points in Basil Strawberry Rhubarb Jam
There are 4 Freestyle Points in a serving of this Basil Strawberry Rhubarb Jam.
What To Serve With Basil Strawberry Rhubarb Jam
Air Fryer French Toast Sticks
Coconut Plantain Pancakes
5 Minute Yogurt Flatbread


Calories: 79kcal | Carbohydrates: 20g | Potassium: 46mg | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 9.8mg | Calcium: 10mg | Iron: 0.1mg