10 Tips for when cooking this dish
-
Use equal parts ripe strawberries and rhubarb for balanced flavour.
-
Taste your fruit before cooking — adjust sugar as needed.
-
Cut fruit into uniform pieces for even cooking.
-
Stir regularly to prevent burning on the bottom.
-
Use a wide saucepan for faster reduction.
-
Check for doneness using the “wrinkle test” on a chilled plate.
-
Let cool completely before refrigerating or freezing.
-
Sterilise jars if planning to store longer than a week.
-
Add a cinnamon stick or citrus zest for extra depth.
-
Don’t skip the lemon juice — it helps the jam set and enhances flavour.
Serve it with suggestions
-
Fresh toast, scones, biscuits, or English muffins
-
Swirled into Greek yogurt or oatmeal
-
Spoon over pancakes, waffles, or French toast
-
Layer into vanilla sponge cakes or trifles
-
Use as a filling in thumbprint cookies or jam bars
FAQs
Q: Can I use frozen fruit?
A: Yes, thaw and drain any excess liquid before cooking.
Q: Is pectin required?
A: No, this recipe relies on natural fruit pectin and reduction to thicken.
Q: How long does it last?
A: Refrigerated in a clean jar, it lasts up to 3 weeks. For longer storage, freeze for up to 3 months.
Q: Can I adjust the sugar?
A: Yes, but reducing sugar too much may affect the jam's ability to thicken and preserve.
Q: What if my jam is too runny?
A: Simmer longer, stirring frequently, until it reaches a jammy consistency or passes the chilled plate test.
