Makes 16 227g/8oz Jars
Prepare your glass jars by washing thoroughly in hot, soapy water. Rinse, drain and then place in warm oven at 50°C until jam is ready.
Top and tail the rhubarb, wash and chop into 20mm pieces. Wash and hull the strawberries, draining thoroughly.
Using a heavy based saucepan add the rhubarb and sugar. Cook on a low heat stirring occasionally until the sugar is thoroughly dissolved, gradually bringing to the boil.
Add the strawberries and lemon juice, increase the temperature to a fast boil and cook for approximately 25 minutes stirring constantly, until the jam reaches 106°C.
When the jam reaches temperature it will appear thick and glossy. Remove from the heat and empty into a heatproof container. Skim any foam left, off the top, and leave to stand for 10 minutes.
Ladle the jam into a measuring jug, before filling and lidding each jar.
1.5kg Rhubarb, green top
1.1kg Golden granulated sugar
200ml Lemon juice
10 Ltr Heavy based saucepan
Large heatproof container
16 227g/8oz Glass jars
16 Suitable twist off lids