Rhubarb & Strawberry Jam
Rhubarb & Strawberry Jam has a lovely fresh and delicate flavour - perfect for using up a glut of fruit. Course: Snack, teatime. Cuisine: British. Keywords: no pectin, preserve, summer fruit. Author: Camilla Hawkins.
⏱️ Prep: 30 min🍳 Cook: 20 min🍽️ Makes 4
Ingredients
| 950 g | rhubarb, sliced into 2cm pieces |
| 600 g | strawberries, stalks removed & halved |
| 1.42 kg | granulated sugar (to weigh same as prepared fruit, mine was 1.42 kg) |
| 7 tsp (35 ml) | lemon juice |
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.
Prep 30 min · Cook 20 min · Total 50 min · Makes 4 jars.