Strawberry, Rhubarb & Rose Jam

Step 1
Put the strawberries, rhubarb and 250 ml of water into a jam pan or other wide, heavy-based pan. Bring to a simmer over low heat and cook until the fruit is soft and falling apart, about 20-30 minutes.

Step 2
Remove from the heat and leave to cool for a minute or two, then stir in the sugar, lemon juice and zest. Return to low heat and cook, stirring, until the sugar has completely dissolved.

Step 3
Turn up the heat and bring to the boil, then boil until setting point is reached, stirring occasionally to prevent it sticking to the bottom of the pan. Keep in mind that as both these fruits are low in pectin, this jam will set like a soft conserve. Start to test for setting point after 20 minutes and then every 5 minutes after that it could take as long as 40 minutes.

Step 4
Meanwhile, sterilise your jars. You’ll need about 4-5 x 300ml glass jars with metal lids. To sterilise jars give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully.

Step 5
Once you are happy with the set of your jam, turn off the heat and leave to cool for a minute or so, then stir in the rosewater. Taste to see if you need more. Remember a little rosewater goes a long way!

Step 6
Carefully pour the hot jam into the hot jars, then seal immediately and store in a cool, dark place for up to 6 months. Once open store jam in the fridge for up to 3 months.

Optional Heat Processing To Extend Shelf Life
Step 7
Get the biggest pan you have, such as a stockpot, and put it on the stovetop. Lay a folded tea towel in the bottom of the pan, then sit your filled, lidded jars on the tea towel. Make sure your lids aren’t on too tight! Pour in enough warm water to cover the jars, either completely or at least until three-quarters submerged. Bring to the boil over medium heat and simmer for 15 minutes. Carefully remove the hot jars from the water using preserving clamps or a very thick cloth. Line your jars up on the benchtop and let them sit overnight. As they cool, a vacuum will form inside each jar and suck down the lid, sealing them securely. These jars can be safely stored in the pantry for up to 2 years. If you have concerns about the seal of any of your jars, store them in the fridge and use their contents within a month or two.