I think I am turning into Jen the Jam 🙂
First, there was Gooseberry Jam (with a slight
burnt caramel aftertaste), and then there was Gooseberry Jam that didn’t burn.
And now, there is Strubarb Jam!
That’s Strawberry and Rhubarb, obviously…
This is, I think, a WI recipe, that was in the Waitrose magazine with the Gooseberry jam recipe. And when my mum gave us strawberries and rhubarb from their allotment, it seemed like fate.
This is what you need:
- 500g rhubarb, trimmed weight
- 2 tbsp lemon juice (about half a lemon’s worth)
- 1 kg jam sugar
- 500g strawberries (after chopping off the tops) roughly chopped
This is what you do:
- Sterilise your jars
- Put the rhubarb in a large saucepan or preserving pan with the lemon juice and jam sugar, and leave for at least 2 hours, or ideally, overnight. It should macerate and mush down a bit
- In the morning, pour over 200ml water and set the pan on a low heat, stirring occasionally until the sugar has dissolved
- Add the strawberries, and bring to the boil
- Skim off any scum that rises to the top
- Boil for about 12 minutes or until the setting point is reached
- Remove from the the heat and leave for 10 minutes before pouring into sterilised jars
This jam is a kind of ‘soft set’, but it tastes of Summer, and the Smalls love it 🙂