Strawberry Rhubarb Jam

  

Strawberries are in the peak of their season right now.  If you have enjoyed my rhubarb and ginger jam, try this strawberry rhubarb jam.  It has the natural sweet taste of strawberries and the tanginess of rhubarb, as well as the intensity of red colour derived from both.  I add sugar to the rhubarb and strawberries in a large bowl and let them mingle together for several hours to release their juices.  It then doesn't take long at all to boil down to the correct consistency.  If you've never made jam before, this is an easy one for your first attempt.  I used to think making jams and chutneys are what 'little old ladies' do to sell at church fetes, then realise I (almost) qualify as one.  It's 'cool' to grow and preserve your own food, a most sustainable practice.  More younger people should be involved so the art is not lost from one generation to the next.  And they beat the shop-bought variety hands down in taste.  Smear generous amount of it on your homemade scones with whipped cream and wash it down with a nice cup of tea.

Makes 3-4 cups of jam

INGREDIENTS

• 500g / 1lb 2oz strawberries, hulled with large ones sliced in half (prepared weight)
• 700g / 1lb 8oz rhubarb stalks, chopped into smallish pieces (prepared weight)
• 800g / 1lb 12oz sugar
• 1 tablespoon lemon juice

METHOD

1. Place two small plates in your freezer.  (They will be needed later to test for readiness of the jam.)
2. Wash 3 medium-sized glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
3. In a large non-metallic bowl, place the rhubarb, strawberries, sugar and lemon juice.  Stir with a wooden spoon to combine.  Cover and leave for 3 hours for them to release their juices.  Stir with a wooden after every hour to encourage this process.
4. Transfer the rhubarb and strawberry mixture, which should be quite wet with juices released, to a large saucepan.  Stir over low heat for 3 minutes, or until all the sugar has dissolved.  Bring to the boil and let it boil rapidly for 20-25 minutes, stirring often to prevent the mixture from sticking to the pan and burning.  
5. When the mixture has visibly thickened, test for doneness by dropping a spoonful of jam on a frozen plate. The jam is ready if a skin forms on the surface that wrinkles when pushed with your finger.  If it spreads out and thins immediately, continue cooking and test again later with the second plate. 
6. Ladle the jam immediately into the warm sterilised jars, filling right to the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
7. Seal the jars with lids while the jam is still hot.  Turn the jars upside down for 2 minutes, then invert and leave to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.   
8. Label and date jars.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.