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Strawberry, rhubarb and vanilla jam
Strawberry, rhubarb and vanilla jam
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Create a delightful strawberry and rhubarb jam for year-round enjoyment.
Ingredients:
  • 1.25kg strawberries
  • 1 vanilla bean, split, cut in half widthwise
  • 750g caster sugar
  • 2 lemons, juiced
  • 1 bunch slender-stalked rhubarb, trimmed to 300g, cut into 2cm lengths
Instructions:
  • Rinse strawberries in a sieve under running water, hull them, cut large ones in half, and put them in a large bowl with vanilla bean. Sprinkle sugar over them and mix well.
  • Chill in the fridge for 12 to 24 hours, stirring every 2 hours. This will help the sugar dissolve, creating a flavorful syrup with the strawberry juices.
  • Chill 3 saucers in the freezer. Strain strawberry syrup into a large saucepan, keeping the strawberries aside.
  • Heat the mixture over high heat, stirring until all the sugar is dissolved. Allow it to come to a boil and then continue boiling for 5 minutes.
  • Squeeze in fresh lemon juice, bring the syrup to a boil again, then gently stir in the strawberries and rhubarb. Simmer for 15 minutes or until the mixture thickens to the desired setting point.
  • Allow the mixture to cool for 15 minutes before transferring it into freshly sterilized, warm jars. Seal the jars while still hot.

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