Another great recipe and so easy to make. This is my favourite jam.
1kg rhubarb
1 kg strawberries
2kg white sugar
125ml lemon juice
50 gram pectin
Wash rhubarb and cut into 1cm pieces. Wash and hull strawberries and cut in half. Cook in large pan over a low heat until the fruit softens and juices start to release. Add sugar and stir until dissolved.
Turn up heat slightly and cook for about 10 - 15 minutes. Add lemon juice and cook for a further 5 minutes. Test for setting and add pectin and cook for a further 5 minutes. Pour into sterilised jars.
Yum
Sharon
