Rhubarb strawberry jam
When properly sterilized (see notes below) you can keep the jam for up to a jar unopened. Once opened, keep in the fridge and eat within two weeks.
Ingredients
- 500 gram strawberries cleaned and cut into pieces
- 700 gram rhubarb cleaned and cut into pieces
- 220 gram sugar
- 20 gram pectin powdered form
Instructions
- Place the fruits into a sauce pan that is big enough to hold all the fruit and place on medium fire. You do not need to add liquid as the fruits will release more than enough liquid already. Add the sugar and pectine and stir through the fruit.
- Leave to simmer until the fruits are cooked and fall apart somewhat. You want it to still have some bite.. You can cook it longer if you prefer it smoother of course.
- Sterilise the jars. Put the jam in, turn the lid on and place them upside down and leave to cool.