After about 15 minutes, divide the jam between your sterilized jam jars. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. Make the freezer jam in just 25 minutes, let it stand, and pop it in the freezer for later use. Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. The unbeatable duo of sweet strawberries and tart rhubarb tastes even better when combined in a homemade jelly recipe.Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
Put the seeds in a saucepan with the strawberries and the sugar. Halve the vanilla pod lengthways and scrape out the seeds.And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes or lay the jars and lids on a baking tray in the oven and heat them at around 100☌/225☏/gas ¼. Before you start, sterilize the jars and their lids to get rid of any bacteria.It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Get creative and make nice labels for the different jars. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Making jam is actually pretty easy once you've sterilized your jars ready to go.
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