Strawberry and rhubarb jam recipe

Strawberry and rhubarb jam is a delicious twist on a classic strawberry jam. A classic jam recipe never goes out of date, and tastes so much better than shop bought jams. This recipe was first featured in Woman's Weekly in 1936, so you know it's a classic that has lasted through the years. This strawberry and rhubarb jam keeps for up to 6 months, so you can make a big batch and keep it so you always have a delicious spread for your morning toast. You can also use this berry jam in recipes like the classic Victoria sponge, or even little jam tarts that are perfect to make with the kids. Of course this jam also tastes great spread onto scones, so it's a must if you're having friends over for afternoon tea. Making your own jam is great when you need homemade foodie gifts to give to friends or family - they'll really love receiving such a thoughtful gift. To make this lovely strawberry and rhubarb jam, you will need to spend 15 mins prepping it, and another 30 mins for it cook. It's a really simple and easy jam recipe to make, and you can even get the kids involved. We promise you'll love having your own berry jam!

Ingredients

• 500g (1lb) rhubarb, washed and trimmed weight
• 500g (1lb) strawberries, hulled weight
• 900g (2lb) granulated sugar
• Juice of ½ lemon
• 4 medium-sized jam jars, sterilised and warmed
• Wax discs and cellophane covers

Method

1. Cut the rhubarb into short lengths and put in a preserving pan or large, strong pan with the strawberries, sugar and lemon juice. Cook slowly until the sugar dissolves. Bring to the boil, stirring occasionally so that it doesn’t stick. Boil until it turns into “jelly” when cold. (Take the pan off the heat. To test it is set, put ½ tsp on a very cold plate and leave it for a minute. Then push it with your finger; if it crinkles, the jam is set. If it stays runny, keep boiling it and test after another few mins.)
2. Leave the jam for 10 mins, scoop off any scum, then pot in the jars while it is still warm. Put a waxed disc on top, then a cellophane cover and label. Store in a cool, dry place — it will keep for 6 months. Serve with scones and lashings of clotted cream.