Rhubarb, Berry & Lime Leaf Jam

Welcome to week 2 of Jammy June!

Hello and welcome to Jammy June! Throughout the month of June I’ll be sending out an extra post every Tuesday featuring a summer jam or compote recipe. Why? Because I love jam! Often the jam recipes I share are just a small component of a much bigger and more complex bake but jam deserves some time in the spotlight too.

If you’ve never made jam before, you might find this post helpful, it covers a lot of jam making basics as well as why I often use pectin in my jams.

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Onto today’s recipe…

I’ve made this jam with both raspberries and strawberries, both were great. My personal favourite was with the strawberries but since both are nice, just use whichever you like!

Ingredients - Makes 2-3 jars

300g rhubarb

200g strawberries or raspberries

200g caster sugar

Zest and juice of 1 lime

4 lime leaves

1/2 tsp pectin mixed with 1tsp sugar (optional)

Pinch of citric acid if required

Method

1. Combine everything but the pectin and leave to macerate for a few hours or overnight.

2. Bring to a rolling boil and then shower in the pectin mixed with the sugar (if using).

3. Reduce to low/medium and leave to simmer stirring occasionally.

4. To test if the jam is ready, drop a spoonful onto a cold plate and let it set for a few minutes, if it’s thick and forms a skin on the top which crinkles when pushed, it’s ready. If you’re unsure, you can also take the temperature, it should be around 104°C (219°F).

5. Decant into sterilised jars or a Tupperware container.

6. If storing in sterilised jars this jam will keep for up to 6 months unopened, if not, it will keep in the fridge for 4 weeks.

Enjoy! I like to eat my jam on porridge or yoghurt for breakfast but I also have loads of recipes in the archive which use jam if you’re looking for some jammy inspiration!