Rhubarb & Strawberry Jam
User Reviews
5.0
78 reviews
Excellent
Rhubarb & Strawberry Jam
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Rhubarb & Strawberry Jam has a lovely fresh and delicate flavour - perfect for using up a glut of fruit.
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Ingredients
- 950 g rhubarb sliced into 2cm pieces
- 600 g strawberries stalks removed & halved
- granulated sugar to weigh same as prepared fruit mine was 1.42 kg
- 7 tsp 35 ml lemon juice
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Instructions
- Place the rhubarb and strawberries into a glass bowl, top with the sugar and lemon juice, cover with cling film and leave over night.
- The next day sterilise 4 x 450ml jars or equivalent (see notes below).
- Place 3 saucers in the freezer for testing.
- Heat the fruit and sugar gently in a preserving pan (or large deep pan) until all the sugar has dissolved (stirring with a wooden spoon).
- Bring to a rolling boil and time for 14 minutes, stirring and squashing the strawberries with the back of the wooden spoon occasionally, then take off the heat.
- Place a few drops of jam on a cold saucer and place in fridge for a minute.
- Remove saucer from fridge and run finger through the jam, if it feels tacky ie not wet and runny then it's ready, if not keep boiling for 2 minutes at a time and testing until ready.
- Remove any scum with a spoon.
- Pot into the warm jars (I use a small fruit ladle) and place lids on immediately.
- Label when cool.
Notes
- Sterilise jars by washing in hot soapy water or use fresh from the dishwasher, fill with boiling water, emptying and then place in oven for 20 minutes at 140°C leaving in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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