We like to make this jam with some firm strawberries and some soft ones and with the rhubarb remaining intact rather than going to mush.
- 750g Strawberries, washed, hulled and cut in half
- 750g Rhubarb, washed, chopped into 2-3cm pieces
- 1 Vanilla bean split length ways and seeds scraped out
- 2kg sugar
- Juice of 2 lemons and pips
- Place half the prepared strawberries, all the rhubarb and vanilla bean in a bowl, scatter over all the sugar and stir to coat.
- Place lemon pips in a tea infuser or muslin bag (we use tulle) and add to the fruit mix. Add lemon juice and set aside for 2 hours or more, up to 24hrs.
- Place fruit and sugar mixture and the remaining strawberries into a large saucepan and stir over a medium heat to completely dissolve the sugar.
- Remove the pips squeezing the muslin bag to get all the pectin into the pot. Bring to the boil over high heat.
- Boil rapidly for 15 minutes or until mixture reaches setting point. Test for the setting point with a teaspoon or cold plate.
- Spoon into warm sterilised jars and seal while hot.
Our tip: Always make strawberry and other berry or soft fruit jams in 1 – 1.5kg amounts. If you want to double the mixture make the jam in two separate batches. Large amounts take a long time to come to setting point so you lose the freshness and texture of the fruit.