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Strawberry And Rhubarb Jam
A delightlfully light and tangy jam with the tartness of rhubarb and sweetness of strawberries, a perfect combo!
Ingredients
- 400 g strawberries
- 300 g rhubarb
- 600g sugar
- 1 orange zest grated
Instructions
- Chop the rhubarb into pieces about 1-2cm big and hull and half the strawberries
- Place all fruit in a bowl along with the orange zest and the sugar. Cover with a clean tea towel and leave in the kitchen overnight.
- Tip everything into a preserving pan and bring to the boil and bubble till you reach the setting point of 105C
- Carefully ladle into sterilised jars
Notes
This recipe makes 500ml of jam and I estimate a serving as a 20ml tablespoon of jam so that's how the calories are worked out here.
This jam will keep for up to a year, once opened store in the fridge and use within a month.
I have used the French method of letting the fruit macerate with the sugar overnight, this makes cooking quicker and jam taste better.
Nutrition
Calories: 101kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 61mgFiber: 1gSugar: 25gVitamin A: 16IUVitamin C: 11mgCalcium: 14mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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