10 Tips for when cooking this dish

1. Use equal parts ripe strawberries and rhubarb for balanced flavour.

2. Taste your fruit before cooking — adjust sugar as needed.

3. Cut fruit into uniform pieces for even cooking.

4. Stir regularly to prevent burning on the bottom.

5. Use a wide saucepan for faster reduction.

6. Check for doneness using the “wrinkle test” on a chilled plate.

7. Let cool completely before refrigerating or freezing.

8. Sterilise jars if planning to store longer than a week.

9. Add a cinnamon stick or citrus zest for extra depth.

10. 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.