ingredients (makes 3 large jars worth)
- 500 gram strawberries
- 700 gram red rhubarb
- 800 gram sugar
- 1 tablespoon lemon juice
Method
The day before
- Dice rhubarb to small mostly even pieces (approx half centimetre) and half the strawberries.
- Place in a bowl with the sugar and lemon juice stir till evenly coated.
- Cover and leave over night.
Next day
- Sanitise your jar/jars with hot water or microwave them.
- Pour the fruit and sugar into a large saucepan or jam pan – not too deep since you need fast evaporation for a fresh, bright flavour and colour.
- Heat the mixture gently, stirring, until the sugar dissolves, then boil fast.
- Stir often as the jam boils to make sure that it doesn’t catch and burn on the base of the pan.
- After about 5 minutes lower the heat.
- Using a thermometer stop when the temperature reaches 105c. Noting the jam can thicken up over time, so don't panic if it isn't perfect, the texture should be thick enough to hold a drip like shapes on the edge of your stirring spoon.
- Place jam in jars and keep in the fridge.
Notes
The cold saucer test- Put a small spoonful of the jam onto a chilled saucer.
- Leave it for about 30 seconds, then push your finger through the jam.
- If the surface wrinkles slightly in front of your finger, the jam is ready. If it doesn’t wrinkle, turn up the heat and keep boiling and stirring for a few more minutes then test again with another saucer.