Strawberry rhubarb jam

Ingredients

• 165 g strawberries
• 128 g rhubarb
• 100 g sugar
• 7.5 ml lemon juice

Instructions

1. 1

   Hull the strawberries and roughly chop. Remove both ends of the rhubarb and cut into slices, around 3/4 in (2cm) thick.

2. 2

   Put all of the ingredients in a small-medium, wide pot/saucepan and place over a medium heat. Stir as it heats to dissolve the sugar, but try to avoid splashing the sugar up the side of the pot.

3. 3

   Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. Once the fruit softens, mash to break it up. Continue to cook a couple minutes so that the jam becomes a little darker in color and thicker - when you stir a spatula through, it will take a bit longer to close in behind.

4. 4

   Remove the pan from the heat, allow to cool a minute or two. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.