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Fill your file: Strawberry and Rhubarb Jam

Wednesday, 27 January 2016 08:56:00 Europe/London

Fill your Recipe File week by week with the best recipes from around the web

Now that summer is finally here, strawberries are in abundance! So why not try out making some jam? Perfect for your afternoon tea or your morning toast. Here’s a tried and tested recipe from one of our own Busy B’s.


You will need:

1kg strawberries and rhubarb (mix as you like)
1kg jam sugar
Cinnamon
Jam jars
Saucer – kept cool in the fridge (this is for testing the jam later)
Large pan
Wooden spoon
Ladle
Chopping board
Knife
Busy B Kitchen Labels

STEP 1:

Chop the strawberries into small pieces and chop the rhubarb into thin slices of around 1 inch long.

STEP 2:

Put all the strawberries and rhubarb into a large pan, along with all of the sugar. Stir well to mix the sugar in to the fruit mixture and bring to a simmer, stirring frequently.

STEP 3:

As the mixture begins to simmer you may need to mash the fruit slightly to ensure a smooth consistency. Once simmering nicely, bring to a rolling boil.

STEP 4:

After 10-15 minutes, begin to test your jam, you may need to do this a few times before it is ready. To do this, take a teaspoon and the cooled saucer and drop a small amount of jam on to the saucer. Leave for around 30 seconds to a minute and push gently with your finger. If the jam is ready then it will wrinkle slightly when pushed.

STEP 5:

Once you are happy that your jam is ready, remove from the heat and carefully ladle into your sterilised jam jars.

STEP 6:

Once cooled, clean up your jars for any spillages and decorate with some gorgeous Busy B Kitchen Labels.

Now gift to friends and family and enjoy on some toast or a crumpet with a cup of tea! The Busy B Kitchen Organising range can be found here.

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