Name: Strawberry and Rhubarb Jam recipe by Priti Shetty Naiga at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 300 gm Strawberries, hulled and coarsely chopped; 3 Rhubarb stalks, ends trimmed and cut into 1/2 inch cubes; 3/4 – 1 cup Caster Sugar; 2 tbsp lemon juice

ABOUT Strawberry and Rhubarb Jam RECIPE

STRAWBERRY & RHUBARB JAM is just so easy to make and doesnt even have pectin. I came across this combination first at Coles food magazine and wanted to give it a try. Since rhubarb were best in the season now, I didn’t want to miss out on trying these. I have followed my usual Strawberry Jam Recipe here, as I felt the recipe in the magazine had used too much of sugar. Lemon juice is naturally high in pectin and will help our jam to set. Hope you would like this sweet & tart Jam, that would tickle anyone's taste buds. :)

Instructions

Combine strawberries, rhubarb, lemon juice and sugar in a large saucepan.
Keep a small saucer in the freezer to chill. You will need it later to test if the jam is set.
Place over the low heat. Cook stirring occasionally for 10 minutes or until the sugar has dissolves.
Increase the heat to medium-high and bring the mixture to a rolling boil.
Mash the strawberries & rhubarb as you stir them, and continue to boil until the jam has thickened and bubbles have completely covered the surface of the sauce pan. ( It will take around 10-15 minutes for the jam to set)
Remove the jam from the heat and check if the jam is set now.
Jam Set Test: Place a spoonful of jam on the chilled saucer. Return the saucer to the freezer for a minute. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return to heat for 5 mins and repeat the test.
STERILIZE THE PRESERVING JARS: While you start making the jam, sterilize the jars simultaneously. To sterilize, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil.
- Cover the pan and reduce heat, boil gently for another 10 mins. Remove sterilized jars and lids with a tong, and place upside down on a clean tea towel.
- Carefully divide hot jam among the warm sterilized jars, leaving 1/8″ of the rim. Wipe the edges of the jar, apply lids and process in a boiling water for another 10 minutes.
- Remove the jars from the pan and set them to cool on a folded towel.
- After the Jars are completely cool, check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.

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