Name: Strawberry and rhubarb jam
Ingredients: 500g strawberries, hulled and quartered; 300g rhubarb, cut into 2cm pieces; 440g caster sugar; 125ml lemon juice (about 3–4 lemons); 1 vanilla bean, split and seeds scraped or 1 tbsp vanilla bean paste; 2 tsp rosewater (optional)

This strawberry and rhubarb jam from Tilly Pamment’s kitchen combines the sweetness of ripe strawberries with the tart notes of rhubarb. The small-batch jam captures the essence of homemade goodness, lovingly simmered to create a rich, glossy preserve that’s as versatile as it is delicious. Perfect for spreading on warm scones, layering in cakes, or simply dolloping over thick Greek yoghurt, it’s a pantry staple with a touch of nostalgia. Made with simple, wholesome ingredients and no artificial additives, Tilly’s jam is tangy, and utterly irresistible.

For more recipes using rhubarb, try this rhubarb and strawberry almond tart, our upside-down rhubarb and marmalade cake or the delicious rhubarb and raspberry sponge pudding.

Ingredients

500g strawberries, hulled and quartered

300g rhubarb, cut into 2cm pieces

440g caster sugar

125ml lemon juice (about 3–4 lemons)

1 vanilla bean, split and seeds scraped or 1 tbsp vanilla bean paste

2 tsp rosewater (optional)

Method

Preheat oven to 180°C fan-forced. Place the strawberries, rhubarb, caster sugar, lemon juice and vanilla bean seeds and pod (or paste) in a large deep baking tray and mix well, making sure that no dry bits of sugar remain.

Spread the fruit out into an even layer and place the tray in the preheated oven to cook for 20 minutes, or until the fruit is bubbling around the edges of the tray. Carefully take the tray out of the oven and mash the fruit with a potato masher or fork.

Return the tray to the oven and cook for a further 15–20 minutes. Watch the jam carefully at this point as it can bubble over if it is cooked for too long. When the jam has reduced slightly and is bubbling and fragrant, carefully remove the tray from the oven. Give the jam another little mash, stir in the rosewater (if using), then ladle it into a sterilised jar and seal while hot.