Strawberry-Rhubarb Jam

I made a simple strawberry-rhubarb jam to fill a Strawberry Shortcake/Victoria sponge. I wanted it to be quite tart so the cake wouldn’t be too sweet so I used a ratio of 80% sugar to fruit, so 800g sugar to 1kg fruit. I used about 3/4 strawberries and a quarter rhubarb, the rhubarb was just to make the flavour a little more interesting. Macerate the fruit with the sugar for 2-3 hours, then squeeze 1 whole lemon and place the squeezed lemon into the pot to boil along with the fruit until it reaches “thread-stage”. I just halved the very large strawberries and left the small ones whole because I like big chunks of fruit in my jam, but if you like it smoother, then you can chop them up smaller, of course.

 

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