Strawberry, Rhubarb & Vanilla Jam

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. Ingredients 750g Strawberries, washed, hulled and cut in half 750g Rhubarb, washed, chopped into 2-3cm pieces 1 Vanilla bean split...

High Acid Water Bath

High acid water bathing is a great method of preservation for bottled fruits, cordials and low sugar jam and preserves. It is a simple method that ensures long and safe storage of your preserves. Traditionally in Australia the Fowlers Vacola jars and preserving units...