Makes 2.25kg/5lb 500g/1lb 2oz fresh rhubarb 700g/1lb 8oz strawberries 2 tbsp lemon juice 15g/½ oz unsalted butter 2kg/4lb 8oz preserving sugar, warmed. 1. Wash the rhubarb and remove any stringy parts. Pat dry and slice into 2.5cm/1in pieces. Slice the strawberries. Put the fruit into a preserving pan with the lemon juice and butter. Cook over a medium heat for about 10 minutes, stirring from time to time, until the fruit is soft, and the natural juices have started to come out. 2. Add the sugar about 200g/7oz at a time and stir continuously until it has dissolved. 3. Increase the heat and bring the mixture to a rolling boil. Cook and stir for 2-3 minutes until setting point is reached. Remove from the heat and skim off any foam that has formed. 4. Ladle the jam into hot, sterilized jars, making sure you fill them right to the top. Seal with lids straight away and avoid moving the jars until they have cooled to help the jam set. Label once cool. INGREDIENTS METHOD RHUBARB & STRAWBERRY JAM Traditional Jams & Preserves This combination of flavours will set your taste buds tingling. Rolling Boil The phrase “ rolling boil ” refers to a liquid that is boiling rapidly with lots of bubbling. Jam should be boiling so vigorously that stirring it doesn ’ t stop the bubbling.