Ingredients

The following ingredients have 4 Servings
  • 250 g (8.8oz) rhubarb thinly sliced
  • 500 g (1.1lb) strawberries halved
  • 600 g (1.3lb) sugar
  • Juice of half a lemon
  • 15 large fresh basil leaves

Instruction

  • Mix together rhubarb, strawberries, sugar, lemon juice and basil in a non-reactive bowl and let stand for about 1 hour.
  • Add mixture to a large pot, and cook on medium heat till sugar dissolves.
  • Bring it to a boil, then reduce to a roiling simmer and cook for about 15 minutes.
  • Test the jam for doneness. If not ready then cook for a few more minutes.
  • Remove pot from heat and allow the jam to cool.
  • Pour jam into sterilised jars, seal and keep in the fridge for up to 4 weeks.