Rhubarb, Strawberry and Stem Ginger Jam

• 300 g (10½ oz) fresh rhubarb (preferably as pink as possible), cut into 2.5cm (1in) pieces
• 500 g (<

Wash and sterilise your jars according to the instructions on page 128. They will need to be hot when you fill them.

Place a small saucer or two in the freezer to chill, to use for testing the jam is set.

Put the rhubarb, strawberries, stem ginger and sugar into a non-stick pan and mix together. Set aside for 20 minutes until the sugar has almost dissolved and the fruit has soft