Rhubarb and strawberry jam

Rabarbermarmelad med jordgubbar

Rhubarb and strawberry jam

Rabarbermarmelad med jordgubbar (rhubarb and strawberry jam) 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.

Rhubarb and strawberry jam on toast for breakfast

Enjoy rabarbermarmelad med jordgubbar for a breakfast treat. It is excellent in porridge, on toast and on muffins or scones. John Duxbury


Recipe summary for rhubarb and strawberry jam


• You can use other berries or currants instead of strawberries, such as raspberries, blackberries, redcurrants or a mixture.

Rhubarb and ginger jam with a mature (aged) cheese

• Also try rabarbermarmelad med ingefära (rhubarb and ginger jam), which is good with a nice piece of mature (aged) cheese and is an interesting alternative to chutney.
• If you are new to jam making, checkout our Top Tips for Making Jam.


500 g (4 cups) rhubarb
500 g (4 cups) strawberries, hulled and halved
670 g (3⅓ cups) jam sugar
1 tsp   vanilla powder
1 tsp   butter, if necessary


1. Sterilise 3 or 4 clean jam jars by placing in an oven at 130°C (250°C, gas ½, fan 120°C) for 10 minutes.

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

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

4. Increase the heat 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 5 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.

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


printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf



SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder