Ingredients:

  • 3 cups (450g) fresh strawberries, hulled and quartered
  • 3 cups (400g) rhubarb, sliced into 1/2-inch pieces
  • 2 tbsp (30ml) fresh lemon juice
  • 5 cups (1kg) granulated sugar
  • 1 box (1.75 oz / 50g) powdered fruit pectin
  • 1/2 tsp (3g) butter, unsalted

Instructions:

  1. Wash the strawberries and rhubarb thoroughly. Cut the strawberries into quarters and the rhubarb into small, uniform 1/2-inch pieces. Place both in a large pot and stir in the lemon juice.
  2. Stir in the pectin and butter. Turn the heat to medium-high and stir constantly until the mixture reaches a full rolling boil (a boil that cannot be stirred down).
  3. Pour in the sugar all at once and stir vigorously to ensure no sugar clumps remain.
  4. Bring the mixture back to a full rolling boil. Boil hard for exactly 1 minute, or until a candy thermometer reaches 220°F (104°C). Remove from heat immediately.