Strawberry Rhubarb Jam

Strawberry rhubarb jam has a beautiful sweetness from the berries that is balanced perfectly with the rich tart flavour of rhubarb. 

There is nothing like homemade jam spread on a warm piece of fresh homemade sourdough bread in the mornings. 

Strawberries and rhubarb are a classic combination. They have complementary flavours and ripe for the picking in the same season.  Rhubarb is such a unique fruit/vegetable...so tangy and versatile and truly signifies the arrival of Spring.  Because rhubarb season is so short, it is lovely to preserve the flavour of Spring year round!

There is just something about making jam that feels homey and satisfying-harkening back to traditional homesteading when canning was the way to survive the winter.

Making jam is a slow process. Stir, stir and stir the fruit, creating your hot water bath, processing the jars, listening for the gratifying little "pop" when the lids seal themselves.

Ingredients:

• 5 cups of rhubarb, cut into ½" cubes
• 2 cups hulled and halved strawberries
• 2½ cups sugar
• 1 tbsp fresh lemon juice

Method:

Before we start making the jam, firstly we need to prepare the jars. Place some clean jam  jars on a baking tray and then into the oven preheated to 100ºC for 20 minutes to sterilized them. Place the lid is a large bowl & pour in boiling water. Let the lid sits for 10 minutes and wipes dry with a clean tea towel.  Put two to three small saucers in the freezer to chill.

Combine all ingredients in a jam pan over a medium heat. Once mixture starts to bubble, reduce heat to medium low. You will want to heat set to the point where it continues to bubble but not violently when stirred. Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 95ºC

While the jam is cooking, sterilize the glass jars. Also place a saucer in fridge for 10 minutes. Test the set by running your finger through the jam, if it forms a crinkle and is gel like, then the jam is ready to bottle.

Use a jam funnel, ladle to the sterilized jam jars and seal with lids immediately. Store in a cool dark place and refrigerate once opened.