Rhubarb and Strawberry Jam

Yes it does work, I hadn’t heard of it before but it’s yummy!

500g/ 2lb rhubarb, washed and trimmed weight
500g/1lb strawberries, hulled weight

Chop and place these into your preserving pan or largest sauce pan and add 1 kg bag of sugar and juice half  a lemon, then stir.

leave for a few hours until the sugar draws out the juices.

heat slowly until sugar has dissolved and then bring to the boil, continue until setting point is reached. (I did squish with a potato masher a bit because strawberries do had a tendency to stay whole).

pot up into sterilised jars

and finish off with a nice fancy label.

If not for yourself, this can make a lovely present. I love it when a friend brings me homemade jam to sample! 🙂

 

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