Rhubarb And Strawberry Jam.

METHOD

• Wash the rhubarb and cut up finely. Do not peel.
• Crush the strawberries thoroughly.
• Place the fruit into a saucepan with the water and bicarbonate of soda, 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 to 3 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.