Smallholders Insurance from Greenlands

Author Topic: Rhubarb and Strawberry jam  (Read 2064 times)

Birdie Wife

  • Joined Oct 2008
Rhubarb and Strawberry jam
« on: May 25, 2009, 04:55:36 pm »
I made this yesterday.  Haven't tried it yet but the smell and colour are lovely  :D

(From Sophie Grigson's Country Kitchen recipe book)
makes about 2.5kg (5lb)

1.4kg rhubarb, weighed without leaves
500g strawberries, hulled
1.6kg granulated or preserving sugar
3 lemons
a square of butter muslin (from a fabric shop)

1. Trim the ends of the rhubarb stems, then cut into 2cm pieces, pulling away any tough strings as you work. Cut the strawberries in half. Take a large, non-metallic bowl and layer the rhubarb, strawberries and suggar in it, finishing with a layer of sugar.
2. Halve the lemons, squeeze the juice, then put the shells and all the pips and pulpy bits into a bowl. Cover and stash in the fridge. Pour the lemon juice over the fruit and sugar. Cover that too, and leave overnight at room temperature, unless the weather is particularly hot and stormy, in which case you had better find room for it in the fridge.
3. Next day, cut the shells of the lemons into quarters, and then pile up with the pips and pulp in the centre of the square of muslin. Tie the edges together firmly around them, using a long piece of string, to form a little bag. Scrape the fruit and the sugar mixture into a preserveing pan, tie one end to the pan handle and bury the bag among the fruit.
4. Slowly bring the contents of the pan up to the boil, stirring gently until the sugar has completely dissolved. Once it is boiling, leave it to bubble away merrily for around 15 minutes, then test for a set. Once it is ready, draw off the heat and discard the bag of lemon debris. Skim off the scum, ladle the jam into hot sterilised jars, seal and label. Once cooled, pack the jam in a cool, dark cupboard.


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