Mixed berry and rhubarb jam

STEP 1

Juice the lemon, reserving seeds. Place seeds in a small square of clean Chux cloth or muslin cloth. Bring the corners together to enclose the seeds and tie with kitchen string to secure.

STEP 2

Combine strawberry, raspberries and rhubarb in a stockpot. Stir in sugar, 1 tbs lemon juice and lemon seeds in muslin. Set aside for 1 hour or until berries begin to break down and release their juices.

STEP 3

Place the stockpot over low heat. Cook, stirring occasionally, for 10 mins or until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 15-20 mins or until jam reaches setting point. (To test if jam is set, place a saucer in freezer for 10-15 mins to chill. Remove jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return jam to heat for 5 mins, then repeat test).

STEP 4

Meanwhile, to sterilise three 1 1/2-cup (375ml) preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover. Reduce heat to low. Cook for 10 mins. Use tongs to carefully remove the sterilised jars and lids. Place upside down on a clean tea towel.

STEP 5

Use tongs to remove lemon seeds from jam. Discard. Use a metal spoon to skim any scum from the surface. Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.