This Strawberry Rhubarb Jam is simple to make and tastes sublime. Using seasonal rhubarb with strawberries makes this jam sweet, but slightly tart. Use it on toast, on scones or with your porridge!
Place the rhubarb, strawberries, sugar and salt into a deep medium sized saucepan. Stir to coat all of the fruit in the sugar and then leave for 20 minutes to allow the fruit to macerate slightly.
Attach a candy thermometer to the side of your saucepan and place over a medium heat. As the sugar becomes liquid, add in the vanilla extract and lemon juice.
While the jam is cooking, heat the oven to 250F/120C and wash a jar and its lid in hot soapy water. Don't dry, but place the jar upside down with the lid on a baking tray. Place in the oven to sterilise for 20 minutes.
Bring the mixture to a rolling boil, stirring continuously. Cook for 20-30 minutes until the temperature reaches 220F/105C. The mixture will reduce a lot, the fruit will break up and it will thicken.
Once you get to about 210F/98C you will feel resistence with the spoon! Keep stirring and boiling until it hits the magic 220F/105C! To check whether your jam is done, place a spoonful on a cold plate. Leave to cool slightly and then place your finger in the jam. If it wrinkles and doesn't rush back into the hole you created it's done. Also you can tilt the plate and if it slowly runs across, it's done. If it whizzes off like water, it's not done. Continue boiling for another 5 minutes and check again.
Leave to cool in the pan for 15 minutes before transferring to your sterilised jar. This should make enough for an 8oz jar of jam. You want to fill the jar, but leave about 1/4 inch at the top. Place the lid on and leave to cool completely before labelling.
Store the Strawberry Rhubarb Jam in a cool, dark place. Once opened, store in the fridge for up to a month. Enjoy on toast, on scones, in your porridge. This jam is sweet, but slightly tart and goes so well with everything!