Rhubarb and Strawberry Jam
This might be up there as one of my all time favourite jams. The colour is lovely and vibrant and the taste is sweet and tart at the same time, just the kind of jam I like best. This is quite a runny jam, and I make it simply by just throwing everything into the pot without the added step of drawing out the juices from the fruit overnight.
Makes 2 - 3 small jars
What you need
500 g ripe summer strawberries, hulled and halved
500 g rhubarb stalks, tried and cut into small pieces
400 g caster sugar
Juice of 1 large lemon
what to do
Place all the ingredients into a heavy based jam saucepan and bring to the boil, then lower the heat and simmer for about 30 minutes, or until thick, giving it a stir every now and then to break up the fruit.
Check your jam is ready by dropping a heaped teaspoonful onto a plate. Tilt your plate slightly. The jam should slowly glide down the plate if it is ready to jar. If it runs off quickly let it cook for a bit more.
Spoon your jam into sterilised glass jars and seal. Turn the jars upside down and allow to cool. This helps create a vacuum seal and will ensure your jam keeps well for a few months. Once opened, store in the fridge and use within two weeks.