Rhubarb & Strawberry Jam is such a great combination – the tang of the rhubarb balances out the sweetness of the strawberries. I have made the recipe twice this year: once in spring with fresh strawberries and again later once the rhubarb had regrown, with frozen strawberries. The jam goes wonderfully with scones and cream.
500g strawberries (can use fresh or frozen)
500g rhubarb
1kg Jam Setting Sugar
Knob of butter (about 10g)
Hull the strawberries and chop the rhubarb into 1cm pieces. If using frozen strawberries, I thaw them by gently heating in the preserving pan. I add the chopped rhubarb and sugar at the same time, and heat gently, stirring continuously until the sugar has dissolved. Once the strawberries are thawed I use a stick blender to break up all the fruit.
Add a knob of butter. Still stirring, increase the heat, bring to a full boil, then boil for 4 minutes only. Remove jam from the heat and skim off any foam.
Test that setting point has been reached (although I have found it so fool-proof that I don’t bother any more). Setting point is reached when a little jam dropped on a cold saucer wrinkles when you push your fingernail through it.
Spoon the jam into hot, sterilised glass jars and seal.
Makes about 8 x 200ml jars.
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- Put strawberries and rhubarb in preserving pan
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- Add sugar
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- Heat gently until sugar has dissolved
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- Break up fruit using a stick blender
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- Add a knob of butter
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- Boil for 4 minutes
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- Test jam for setting
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- Ladle jam …
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- … into hot sterilised jars
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