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Strawberries in Strawberry and rhubarb jam
Amanda McInerney of www.lambsearsandhoney.com

Strawberry and Rhubarb Jam

5 from 2 votes
This is so simple that I feel a little foolish calling it a recipe - but those who need guidance might appreciate it. The rhubarb and lemon help to cut through the sweetness of the berries.
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Ingredients Method

Ingredients
  

  • 300 gms hulled and sliced strawberries
  • 300 gms sliced rhubarb
  • 300 gms white sugar I use jam-setting sugar
  • Juice and zest of one lemon

Method
 

  1. Place a saucer in the freezer.
  2. Combine all ingredients in a heavy based saucepan over a medium heat.
  3. Bring to the boil slowly, stirring constantly, until the sugar is all dissolved.
  4. Cook stirring occasionally to prevent sticking.
  5. After about 15-20 minutes start testing to see if it's set. Place a teaspoon of jam on the cold saucer. Set aside for a few minutes, then gently push it with your finger - if the surface wrinkles, the jam is set. If not, keep cooking for another 5-10 minutes before testing again.
  6. Cool for 10 minutes, then carefully pour jam into hot, sterilised jars and seal. Cool completely before storing.

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