Strawberry and rhubarb jam

[bobleponge]

May not sound like an obvious combination but 'tis yummy scrummy.

I'm old so this is in imperial I'm afraid.

1lb rhubarb
1lb strawbs
2lb sugar

There is a need for pectin in this, so maybe use stewed apple, about 1/4 lb.

Then cook as a normal jam.

Keeps well and tastes great.

[shirlthegirl43]

Thanks for that Spongebob. Will give it a try once I have some strawbs (and enough rhubarb)

[WrexTheDragon]

I have the rhubarb, but not the strawberries.

I will freeze the rhubarb and try this one later.

thanks.

[Birdie Wife]

Bob, you beat me to it! I made this jam (receipe below) to a slightly more involved Sophie Grigson recipe yesterday (my favourite cook/chef-type person), haven't tried it yet but it smells delicious and the colour is fabulous has lemons in it too, which improves the set, and doesn't need so many strawberries.

Here's the recipe:

(From Sophie Grigson's Country Kitchen recipe book)
makes about 2.5kg (5lb)

1.4kg rhubarb, weighed without leaves
500g strawberries, hulled
1.6kg granulated or preserving sugar
3 lemons
a square of butter muslin (from a fabric shop)

1. Trim the ends of the rhubarb stems, then cut into 2cm pieces, pulling away any tough strings as you work. Cut the strawberries in half. Take a large, non-metallic bowl and layer the rhubarb, strawberries and suggar in it, finishing with a layer of sugar.
2. Halve the lemons, squeeze the juice, then put the shells and all the pips and pulpy bits into a bowl. Cover and stash in the fridge. Pour the lemon juice over the fruit and sugar. Cover that too, and leave overnight at room temperature, unless the weather is particularly hot and stormy, in which case you had better find room for it in the fridge.
3. Next day, cut the shells of the lemons into quarters, and then pile up with the pips and pulp in the centre of the square of muslin. Tie the edges together firmly around them, using a long piece of string, to form a little bag. Scrape the fruit and the sugar mixture into a preserveing pan, tie one end to the pan handle and bury the bag among the fruit.
4. Slowly bring the contents of the pan up to the boil, stirring gently until the sugar has completely dissolved. Once it is boiling, leave it to bubble away merrily for around 15 minutes, then test for a set. Once it is ready, draw off the heat and discard the bag of lemon debris. Skim off the scum, ladle the jam into hot sterilised jars, seal and label. Once cooled, pack the jam in a cool, dark cupboard.

Edited to add: I had some of this on toast this morning and it was really yummy - good blend between the two flavours with neither being dominant. Will definitely make again!

[Paulottie]

I think Rhubarb and Ginger jam is a good combo.

[bobleponge]

Yup, did rhubarb and ginger last year, really works.

[hmk]

rhubarb and ginger is lovely, but Strawberry and Rhubarb is better! I made it for the first time last year, and we decided it tasted almost creamy. It didn't last long in this house...

[julesapple]

Just made seven 225g jars of Bob's lovely jam. Tastes lovely and I don't even like rhubarb, BH loves it though so I think this will be gracing his toast for the next few weeks. Thanks Bob!

Jules