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1
Makes about 5-6 jars (each about 250 ml/8.5 oz).
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2
I use sterilized old jam jars with their original lids.
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3
Wash and hull the strawberries and clean and peel the rhubarb.
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4
Halve the strawberries and cut the rhubarb into small pieces.
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5
Grate the zest of one lemon and juice both of them.
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6
Core, peel and then grate the apple as well.
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7
Place all the ingredients in a large pan, bring to a boil while stirring often and let it cook for about 50-60 minutes until the jam starts to thicken.
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8
There will be quite a lot of foam forming during this time.
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9
Make sure you remove that properly.
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10
It is not nice to have the foam in your jam, and I read somewhere that the jam will not keep as long if you havent removed the foam before pouring the jam into the jars.
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11
The cooking time is not an exact science, I am afraid.
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12
It depends a lot on how much jam you are making, on how big your pot is and how much pectin the fruit contains.
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13
You should start checking it after 30 minutes or so.
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14
I normally have an eye for it.
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15
I scoop some juice on a spoon and check how the drops are falling down from it.
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16
If that happens quickly the jam needs more time.
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17
If the drops take a moment to form, come together, fall down slowly and seem to be thick enough then I stop the cooking process.
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18
This method is maybe not very appropriate for an inexperienced eye (it doesnt always work for me either) so for better results you should try the following: Place a small plate in the freezer at the beginning of the cooking time.
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19
Check the consistency of the jam by dropping a few drops of juice on the frozen plate.
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20
Put the plate back in the freezer and check again after a couple of minutes (not too long).
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21
The jam drops should wrinkle when pushed with the finger.
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22
If they dont wrinkle, keep cooking and checking until you get them to wrinkle.
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23
While the jam is cooking sterilize the jars and rings according to standard safe canning practices.
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24
To tell you the truth I dont make myself so much work.
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25
I just pour boiling water into the jars, place the lid on and shake.
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26
Then I pour the water out of the jars and place the jars onto clean towels until ready to use.
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27
If you follow my method, do so at your own risk.
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28
Pour the jam into the prepared jars leaving plenty of room at the top for expansion.
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29
Seal according to standard canning practices.
