Rhubarb-Strawberry Jam

Ingredients

Directions

1. 1

   Clean and wash the rhubarb. Weigh 750 g and cut into small pieces. Wash and clean the strawberries. Weigh 250 g and halve or quarter them depending on size.

2. 2

   Mix rhubarb and strawberries well in a large pot with the jam sugar. Ca

3. 3

   Leave to stand for 1 hour until all the juice has been drawn

4. 4

   Bring to the boil over a high heat while stirring, allow to boil for 4 minutes while stirring continuously. Remove the cinnamon stick. Pour jam immediately into prepared clean screw-top jars. Close and let cool upside down

5. 5

   Shelf life: 6-9 months