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Prep time
30 minutes
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Cook time
30 minutes
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makes
2 large jars
Author Notes
Tangy rhubarb, sweet strawberries and fresh orange are paired with aromatic bay leaves in this seasonal jam.
Although rhubarb season runs from April (and earlier for the forced variety), strawberries aren't at their best until June. If you'd like to use them, I think it's best to stick to the frozen ones which is what I've used here. If you can't find them, frozen raspberries work equally well. For a particularly seasonal jam, use blood oranges which are in season until around April-May. —@_annabelleeats
Ingredients
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250 grams
strawberries
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500 grams
rhubarb
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2
oranges, zested and juiced
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700 grams
jam sugar
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2
bay leaves
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1
lemon, juiced
Directions
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Before starting, put a small plate in the freezer - you can use this to test your jam later.
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To sterilise the jars, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Wash the jars and lids in hot soapy water, rinse, and place on a baking tray. Heat in the preheated oven for around 15 minutes, then remove and leave to cool.
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Hull the strawberries and cut in half, and roughly chop the rhubarb into 4cm pieces.
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Place the strawberries, rhubarb, orange juice and zest, and bay leaves in a large saucepan and set over medium heat.
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Cook down for around 20 minutes, until the fruit has broken down and the juices are bubbling away.
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Add in the jam sugar and lemon juice and bring to a boil.
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Once boiling, keep cooking until the jam reaches 105°C. This can take around 15 minutes, but is easiest to measure with a sugar thermometer if you have one.
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To test whether the jam is ready, spoon a small amount onto the frozen plate and let it sit for a couple of seconds. When cool enough, run your finger through it - if it wrinkles slightly on the plate, it's ready.
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Remove the bay leaves, pour into your sterilised jars and screw on the lids straight away - this will seal your jam jar as it cools.
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