Urgent help required with rhubarb!

[Florence Fennel]

I've steeped my rhubarb for jam overnight in sugar and a lot of tasty liquid has resulted. I'm adding strawberries, but I wonder do I strain off some of the liquid? I don't want runny jam! Help please. I know Scarlet has made Rhubarb jam, but has anyone else? I would have posted in Season to Taste but I wanted a quick response!

[veggiechicken]

I would have thought that the liquid is actually the sugar syrup that turns into jam - so I wouldn't strain any off but cook it as it is......................Caveat, I'm still struggling to set blackcurrant jam - so feel free to ignore me

[Florence Fennel]

Thanks Chick

[roitelet]

Leave the syrup as VC says. Rhubarb jam doesn't really set it just goes sort of thick enough to spread.

[Florence Fennel]

Thanks Roitelet. I did leave it in and I now have 8 jars of jam and a little tester - hoping I don't have to reboil it tomorrow

[Scarlet]

Sorry, a little late to the party, I agree with all the others I hope it turns out well Flo.

[Florence Fennel]

There was nearly a thread titled "Oi Scarlet" but I thought you might have been still holed up with the toms. It's quite runny but we'll see tomorrow whether it goes back in the pan

[Scarlet]

Ha, I had a kind offer of some leek seedlings so popped to get them late morning a friend who has an allotment near me always has those pencil thick seedlings so mine were scrapped.

[Florence Fennel]

I usually get them to Hb size but something's eaten them this year so lucky you