The great news about this recipe is that you don’t need any specialist equipment – just a pan and wooden spoon. You will make 2 large jars of delicious homemade jam, just enough for using with our homemade scones and another spare for use over the summer months.
Strawberry, Rhubarb and Vanilla Jam
250g / 9oz rhubarb, washed and trimmed weight
250g / 9oz strawberries, hulled weight
450g (1lb) jam sugar or preserving sugar
1 ½ tbsp. lemon juice
1 vanilla pod
2 medium-sized jam jars, sterilised and warmed
Cut the rhubarb into short lengths and put in a large pan with the strawberries, sugar and lemon juice. Cook slowly over a low heat until the sugar dissolves. Add the seeds and pod of the vanilla, turn the heat up and bring to the boil, stirring occasionally so that it doesn’t stick. Boil until setting point is reached, about 5-15 minutes. Test the setting point by way of any of the following methods;
Stir the jam and immerse a sugar thermometer in the jam up to the stem. When the temperature reaches 104 C, setting point has been reached.
Place a saucer in the fridge to chill. Pour a tsp of jam on to the cold saucer and allow the jam to cool. When cool push the edge of the jam with your finger. If the skin wrinkles, setting point has been reached. If the jam has not set return to the heat and re-test.Plate test:
Leave the jam for 10 mins, scoop off any scum and pour in the jars while it is still warm. Put a waxed disc on top, then cover and label. Store in a cool, dry place. Serve with scones and lashings of clotted cream.
To get ahead: The jam will keep for 6 months
Note: Strawberries and rhubarb are low pectin fruits which give a poor set. Using lemon juice or commercially prepared pectin will give a good set.