Rhubarb, strawberry and vanilla jam

rhubarb jam recipe rhuby delights from taste.com


1 bunch slender-stalked rhubarb, trimmed to 300g, cut into 2cm lengths
1.25kg strawberries
1 vanilla bean, split, cut in half widthwise
750g caster sugar
2 lemons, juiced


Step 1

Place strawberries in a sieve and rinse under running water. Hull strawberries, cutting large ones in half, then place in a large bowl with vanilla bean. Scatter over sugar and stir to coat.

Step 2

Cover and refrigerate, stirring every 2 hours, for 12 or up to 24 hours. (Most of the sugar will dissolve to form a syrup with the strawberry juices.)

Step 3

Place 3 saucers in freezer to chill. Strain strawberry syrup into a large saucepan, reserving strawberries.

Step 4

Bring to the boil over high heat, stirring to dissolve any undissolved sugar, then boil for 5 minutes.

Step 5

Add lemon juice, return syrup to the boil, then add strawberries and rhubarb. Boil for 15 minutes or until mixture reaches setting point.

Step 6

Cool for 15 minutes, then spoon into warm sterilised jars and seal while hot.