Rhubarb and Bay Jam

Directions

1. Before starting, put a small plate in the freezer - you can use this to test your jam later.
2. 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.
3. Hull the strawberries and cut in half, and roughly chop the rhubarb into 4cm pieces.
4. Place the strawberries, rhubarb, orange juice and zest, and bay leaves in a large saucepan and set over medium heat.
5. Cook down for around 20 minutes, until the fruit has broken down and the juices are bubbling away.
6. Add in the jam sugar and lemon juice and bring to a boil.
7. 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.
8. 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.
9. 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.