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How to make Strawberry, rhubarb and vanilla jam

Yield = 5
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

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

Method

  • 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 (see related article).
  • Step 6 Cool for 15 minutes, then spoon into warm sterilised jars and seal while hot.