RHUBARB AND STRAWBERRY JAM


Ingredients

1 lbs (0.45kg) Rhubarb
1 lbs (0.45kg) Strawberries
1/4 Pints (150ml) Water
1 level tsp Bicarbonate of Soda
3 1/4 lb (1.7kg) Sugar
1/2 Bottle Certo

rhubarb


Method
  • Wash the rhubarb and cut up finely. Do not peel.
  • Crush the strawberries thoroughly.
  • Place the fruit into a saucepan with the water, bring to the boil, stirring continually. Simmer covered for 15 minutes.
  • Measure 2 pints of cooked fruit into a large saucepan making up the quantity with water if necessary.
  • Add the sugar, heat gently until the sugar has dissolved stirring occasionally.
  • Bring to a full rolling boil and boil rapidly for 2 minutes.
  • Remove from the heat and stir in the Certo.
  • Stir and skim alternatively for 5 minutes to cool and prevent floating fruit.
  • Pot and cover in the usual way.