Strawberry Rhubarb Jam
Strawberry & Rhubarb Jam adapted ever so slighty from Kylee Newton's The Modern Preserver.
Serves: 2 small jars.
  • 500g rhubarb (weighed after it's been washed and trimmed)
  • 250g strawberries (weighed after they've been washed and trimmed)
  • 1 + ¼ cup (250g) caster sugar
  • ¼ cup (60ml) water
  • 2 tbsp lemon juice (about half a lemon)
  • 1 tsp vanilla bean paste
  1. First, sterilize two small-ish jam jars. This would be enough for about 1½ bonne maman sized jars, if that helps. I sterilize, by simply filling the jars and their lids with boiling water from the kettle, emptying them with a pair of tongs (be careful), and then leaving them to dry without touching them - fingers inside the jars or lids would de-sterilize them.
  2. Now, make the jam!
  3. Slice the rhubarb into 1 cm / ½ inch pieces. Hull and chop the strawberries into approximately the same size of the rhubarb.
  4. Place the rhubarb, strawberries, sugar, and water into a large pan, and place over a medium heat. Bring slowly to a simmer, stirring occasionally, for about 15 minutes. At this point the fruits will be almost floating in a sweet syrup.
  5. Strain the mixture, reserving the fruit pulp, and placing the syrup back into the pan. Stir the syrup over a high heat, for about 10-15 minutes, or until reduced by half.
  6. Add back the fruit pulp, along with the lemon juice. Bring back to the boil, and cook for a further 15-20 minutes.
  7. Test whether the jam is set, by spooning a small amount onto a saucer, and placing it in the fridge for a few minutes. Take it out, and prod it with your finger - if you like the consistency, and it's not too runny or syrupy, it's good to go.
  8. Spoon the hot jam into the dry jars, and then screw on the lids, carefully flip the jars upside down, and leave them to cool completely.
Recipe by The Sugar Hit at