Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 3 Cups
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Difficulty level: 2 out of 4
4 Ingredients
- 500grams strawberries, hulled and chopped
- 250grams rhubarb, cut into 2cm pieces
- 1 lemon, 2 tbs juiced
- 2 1/2 cup caster sugar
Method
Step 1 of 3
Place rhubarb, strawberries, sugar and lemon juice into a deep saucepan and place over medium heat. Stir with a wooden spoon until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low and simmer for 30 minutes or until mixture thickens. Place a saucer into the freezer.
Step 2 of 3
To test if jam is cooked, place a teaspoon of jam onto the cold saucer. Run your finger through the centre of jam. If mixture stays separated, the jam is ready. If not, cook for a further 2-3 minutes and retest.
Step 3 of 3
Carefully spoon hot jam into a 3-cup capacity sterilised jar. Seal with lid and stand to cool. Store in a cool, dark place for up to 3 months.
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