Strawberry-Rhubarb Jam


2kg Fresh strawberries
24 stalks Rhubarb
4 oz water
250g Caster Sugar
250g Honey
250g Brown Sugar
Juice of one lemon
500ml liquid pectin

Yield: Sixteen 250ml jars

Chop rhubarb and cook til tender with water, caster sugar and brown sugar. Add hulled and roughly chopped strawberries and honey and bring to a boil. Skim foam if necessary. Remove from heat, add lemon juice and pectin stirring to distribute evenly. Can.

For canning, I used mason jars and a pressure cooker.


Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.