Guestpost: Rhubarb and Strawberry Marmalade

by Alison Wickham

3 cups cleaned, finely sliced rhubarb
1 lemon, finely grated rind and juice
1 orange, finely grated rind and juice
1/2 cup sliced strawberries
2 cups sugar
Place three clean, dry, recycled jam jars in a 100C oven for ten minutes to sterilise them.  Boil metal caps in water for 10 minutes.
If you have a food processsor, the quickest way to get the grated rinds is to peel them lightly (avoiding white pith) and whizz them with 1 cup of the required sugar until finely chopped.
Place all of the above ingredients into a large saucepan and slowly bring to a rolling boil.  Keep the mix boiling for at least ten minutes, stirring often until the mixture is thick and clear looking.  Test for setting by placing a little on a  saucer in a cool place.  After a few minutes if you lightly push the edge of the spoonful with your finger you should see a wrinkled skin form (about 100C if you have a thermometer in the pot).  If the mixture in the pot has developed a foam on it, this can be dispersed by stirring in a 1/2 teaspoon of butter. Let jam rest for five minutes.
Meanwhile get your jars out of the oven and place on a chopping board.  Pour jam into a large jug and then pour carefully into the hot jars avoiding dropping the jam on the jar rim.  Drain screw caps and wearing rubber gloves to protect from the heat, screw on tightly.
Variations: Just before filling the jam jars stir in 1/2 cup of walnuts that have been soaked for 10 minutes in boiling water and then chopped.  This adds an interesting texture.
Or add 1/2 cup of chopped crystalised or stem ginger and the walnuts to the jam instead of strawberries.  Tastes wonderful but looks a little drab.