Strawberry and Rhubarb Jam
An easy jam to make. Delicious on bread, scones or as a filling for cakes.
Servings: 4 450g (1lb) jars
- 450 g strawberries hulled, halved or quartered
- 450 g rhubarb trimmed and cut into 1-2cm (½ ilengths
- 900 g granulated sugar
- 2 tbsp lemon juice
Place the prepared fruit, sugar and lemon juice into a preserving pan or very large saucepan and stir together to mix. Leave to stand for an hour or so.
When you are ready to make the jam, put a couple of saucers in the freezer for testing the set and sterilise 4 large jars.
Place the pan over a very low heat and heat gently until the juices begin to run and the sugar has dissolved, stirring constantly. Try not to splash up the side of the pan too much during this stage.
Once the sugar has completely dissolved (you will not hear and gritty scraping noise as you stir, turn up the heat and bring to a rolling boil. Once it has reached a good rolling boil, set the timer and boil for 8 minutes.
Take the pan off the heat and test for set by placing a few drops of jam onto one of the chilled saucers and chilling for a minute or two. If the setting point has still not been reached, boil for another 2 minutes and test again. Repeat if necessary until you have a set.
Pour into the sterilised hot jars and seal immediately. Label and store in a cool place until required
For more details on sterilising jars and testing for set read my How to post on Recipes Made Easy
Once open store the jam in the refrigerator for up to 3 months.
Serving: 2tbsp | Calories: 110kcal