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Rhubarb and Strawberry Jam (no pectin recipe)
Rhubarb and Strawberry Jam combines tart rhubarb and sweet luscious strawberries in a simple preserve that everyone will love. This small batch recipe is a great way to create a gorgeous sweet spread for your breakfast table or afternoon tea.
Equipment
- Sharp knife
- chopping board
- weighing scales
- Large saucepan
- 2 saucers
- wooden spoon
- 1 jam jar
Ingredients
- 200 g rhubarb
- 200 g strawberries
- 1 tbsp lemon juice
- 1 tbsp water
- 350 g granulated sugar
Instructions
- Prepare the rhubarb by washing and cutting into even sized pieces. Remove the hulls from the strawberries and cut in half or quarters depending on the size of the berries.
- Put the chopped rhubarb into large pan.
- Add lemon juice and water and heat very gently until the rhubarb has softened.
- Add the strawberries and cook gently for two minutes.
- Add the sugar and keep the heat low until the sugar has all dissolved and no grittiness remains.
- Bring to a rolling boil and boil for 6 minutes.
- Remove from heat and test for set. Place a teaspoon of the jam onto a cold saucer. Return to the fridge and test after 5 minutes have passed.
- Push your finger across the jam, if it is set it will wrinkle. If not set then return the jam to the heat and bring back to a boil for another 4 minutes. Test again.
- Use a spoon to remove any froth on top of the jam. Then use a ladle to fill it into a clean sterilised glass jam jar and cover with a lid. Leave to cool completely.
- Serve on bread, toast, scones or croissants.
Notes
Makes 1 x 380 ml (1lb) jar of jam.
Nutrition
Calories: 104kcalCarbohydrates: 27gProtein: 0.2gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 65mgFiber: 1gSugar: 26gVitamin A: 17IUVitamin C: 10mgCalcium: 15mgIron: 0.1mg