This is delicious, and incredibly easy, jam. I’ve made it this year, as I did last year, to include in Christmas hampers for friends and family. Using just 3 (or 4) ingredients it is incredibly quick and, aside from being a great gift idea, it’s also an easy way to use up overripe fruit you might happen upon at the markets at closing time.
- 250g Blackberries
- 250g Raspberries
- 500g Strawberries
- 500g Rhubarb
- (1.5kg Fruit in total)
- 1.5kg White Sugar
- 5 – 10 grams Jam Setta
- Squeeze of lemon juice
Put the rhubarb and sugar in a large pot to simmer and bubble away on medium heat. When the rhubarb has mostly broken down, add the berries and cook for ten minutes or so. Bring the mix to the boil until it thickens and add a squeeze of lemon juice to help set it.
Test that the jam will set by placing a drop of it on the saucer from the freezer. Place it back in the freezer for a minute or two and get it out to see if it has set. When you push it a little with your finger, it should wrinkle but stay in place.
When cooking the rhubarb, you will find that a layer of foam forms on the top. To ensure the jam remains clear I skimmed it off the top and discarded it. If I wasn’t giving the jam away for gifts, I probably wouldn’t worry about it, but the ruby-red colour is much more vibrant without this foam in the mix.
*To sterilise jars, there are a number of methods you can use. Really, for personal use, I consider jars and lids hot from the dishwasher sufficiently sterilised. However, when giving jam or chutney for gifts, I prefer to use a sterilising solution available from a hospitality supply store. Simply dissolve in water, dip the jars and lids in the solution and leave to air dry.