METHOD:

1. Wash the strawberries, rhubarb, blueberries, oranges and lemons to remove any dirt or unwanted residues and garden debris. Then remove the excess moisture by gently patting with clean dry paper towel or a tea towel.. 

   Remove the green top (calyx) from the top of the strawberry. Some recipe books refer to this technique as “ hulling”. Using a small paring knife, remove any bruised, mouldy, or damaged parts of the fruit. Cut any large strawberries in half.

   Place the sugar in the oven to warm. Refer Notes Section: To Warm Sugar  for more information if required.

2. Trim rhubarb by removing the leaves and the harvest end.  Discard.  Cut into 1cm lengths. If you cut them too small, the rhubarb will cook to a mush during the boiling stage and produce a different jam texture.

   Cut large blue berries in half or quarters. Small blue berries can be left whole.

   Using a grater, zest the orange and lemons. Cut in half, juice and remove the seed. 

3. Place the prepared fruit, the orange and lemon juice and zest and warmed sugar into a stainless-steel preserving pan or heavy -bottom stainless-steel pot. 

   Using a wooden spoon, stir well to create a syrupy mixture.

   Place on the heat and bring to a simmer, stirring constantly until all the sugar has dissolved. Only once the sugar has dissolved, bring to the boil and boil rapidly until the setting point is reached.

4. In the meantime, sterilise the jars and lids and have them hot, dry and ready for the bottling stage.

   Using a sharp-edged spoon or ladle, remove the scum that accumulates around the edge of the pot as it builds up.

   When the jam has reached the setting point, remove it from the heat and place on a heat-resistant board and allow to sit for 5 minutes. If bottled immediately it’s likely the fruit  pieces will rise from the bottom of the jar. 

5. Using a wide-necked funnel, ladle into warm sterilised jars to within 2.5 cm (1 inch) from the top, distributing the fruit evenly between the jars. 

   Seal immediately with hot dry lids. The HHH method of HOT dry jars, HOT dry lids and HOT jam creates a vacuum seal as it cools. The “popping” sound, often heard in the kitchen,  signals a successfully vacuum sealed jar.

   If  there are no lids, seal with  paraffin wax while the jam is hot. Cover with cellulose or plastic film and secure with a rubber band or kitchen twine. Refer to the Notes Section: Sealing with Paraffin Wax below for more detailed instructions. Alternatively allow the jam to completely cool and seal with a screw top lid.

   The HHH method of sealing is preferred as there is reduced risk of contamination prior to sealing.

6. Allow the jars to cool, wipe down to remove any spillage and label. Store in a cool dark place in the kitchen or pantry.

   Allow the jam to mature for at least 2 weeks before eating.

NOTES:

• Choose ripe but not over ripe or  mushy fruit and never use mouldy produce as this produces a poor-quality jam.
• Choose ripe, but firm strawberries. Fresh from the garden, a farmers’ market or a Pick-Your-Own farm will provide a more flavourful and aromatic jam. If possible, use the dark red  rhubarb variety as it gives a more intense red colour. 
• This will be a soft set jam as strawberries, blueberries and rhubarb are low in acid and pectin and require the addition of citric acid to help make them set. Lemon and lime juice are amongst the richest sources.  The addition of the orange juice while adding citric acid, also adds another flavour dimension to the jam.  If for some reason the jam has difficulty in setting add the juice of a lemon.   If it doesn’t set don’t discard, use as a delicious sauce to accompany cake, dessert or spooned lovingly over ice-cream.
• The proportion of strawberry, rhubarb and blueberry can be changed, providing the total fruit weight remains the same for the specified amount of sugar.  I recommend a higher proportion of strawbs to get the right jammy consistency. 
• Kitchen twine, also known as butcher’s or cooking twine, is made for either a 100% cotton, linen or a cotton/polyester blend. The best and safest is the 100% natural cotton as it withstands long cooking, does not impact flavour into cooked food and is food safe.  Do not replace natural twine with  synthetic  twine made from either polypropylene or polyester or a blend of these with a natural twine as they aren’t oven safe. If you purchase a natural kitchen twine it will be safe for all your cooking needs.  It is sold in kitchen equipment stores or stores that sells twines. 
•  If you do not have a preserving pan, use a large heavy bottom pot, preferably stainless steel
• This will distribute the heat evenly across the pot and the jam while it is cooking. Ensure there is enough space available in the pot for the mixture to double in size while it is rapidly boiling.
• To Warm the Sugar
  •  Put the recipe quantity in an oven proof container and place in a preheated 150 degrees C oven for approximately 10 minutes. The sugar should be warm throughout the bowl. Ensure the sugar has completely dissolved before boiling, otherwise the sugar may crystallise later in the jar.
  • Warmed sugar dissolves quickly and then a rapid boil until the setting point is reached, helps to preserve the fresh fruit flavour. Long slow simmering of jam affects the colour and reduces its flavour.
• Good quality jars should be used in all preserving, particularly when they are processed in a hot water bath. Thin jars often cannot withstand the temperatures and may crack either in the bath or on and or after removal. Avoid the disappointment and invest in some good jars from a homewares or preserves outlet. 
• Cooking times are an approximation only. They are provided as a guideline as cooking times are influenced by the type of pot and its diameter and height, speed of cooking and fruit ripeness, size, and moisture level. 
• Removing the Scum
  • Jam, jellies, and marmalades can produce a scum while they are boiling. Impurities from the fruit and sugar will rise to the surface and a fine frothy foam will move towards the edge of the preserving pan. Some fruits will produce more scum than others.
  • This is a natural self-clarification process and makes the task of making a high-quality preserve easier. Removing the scum increases the preserve’s clarity. Remove the scum before bottling. This is very important if it is being submitted for competition.  
  • Using a stainless-steel spoon, skim the scum from around the edge of the preserving pan. Be careful to remove just the scum and not the jam. This can be done while the jam is boiling and/or once it has been taken off the heat.
  • Do not attempt to remove the scum from the centre of the boiling jam, as there is an elevated risk the jam will splutter and hot jam burns. 
• Sealing  with Paraffin Wax
  • Paraffin wax is available in speciality preserving stores and some rural hardware stores.
  • The melted wax must be poured over the preserve while both are hot. 
  • Break the wax into small pieces and heat in a bowl set over a pan of hot water. Bring the water to the boil, reduce the heat to maintain a gentle simmer until the wax is just melted.
  • Do not overheat. If it gets too hot it will shrink away from the sides of the preserving jar as it cools. This will break the seal and allow impurities to access the contents, encouraging mould growth. 
  • Working quickly, pour a thin layer over the hot preserve. Using a small wooden cocktail stick, toothpick, or cake skewer, prick any air bubbles. 
  • Allow the wax to set. Then pour a second thin layer to make a seal approximately 3mm thick. 
  • When the wax has set it will become opaque and dip slightly in the middle.
  • Cover the jar with a cellophane disc and secure with a rubber band/kitchen twine. 
  • To use the preserve, break the wax seal and remove.  Discard or wash thoroughly, dry and re-use later as required.
  • Sealing with wax is not a longer-term storage solution. Use within a couple of months. Once opened store in the fridge.
• Did You Know?
• Botanically rhubarb is actually a vegetable and not a fruit
  • In Europe it cost more than opium and in France (in 1542) it sold for ten times the price of cinnamon and four times that of saffron.
  • By the 18th century, it was used so extensively throughout England and America, particularly as an inexpensive filler, that colloquially it was known as the “pie plant’. Learn more about Rhubarb’s Renaissance . 
• The Eureka Bloo, an Australian variety, was developed in Lismore. 
  •  It was awarded one of the highest honours in the world of taste -  3-star Superior Taste Award. 
  • To learn more about the amazing Eureka Bloo’berry
• Some interesting fun facts about the  ubiquitous strawberry
  • It’s called a berry, but it’s not a berry at all. It has a unique form. The seeds are on the outside! The average strawberry has 200 seeds. Obviously not an appropriate food choice for diverticulitis sufferers.
  •  There are many tales and much miscellanea about the humble strawberry