Rhubarb Crumble


For the Jam

1Pectin Sachet
1kgGranulated Sugar

Knob of Butter


  1. Heat the strawberries until the juices begin to run and the fruit softens. 
  2. Add the sugar and pectin and heat gently. Stir continuously until the sugar dissolves but do not allow to boil.
  3. Add the butter and keep stirring, increasing the heat and bringing it to a rolling boil, so that it bubbles vigorously, rises in the pan and cannot be stirred down.
  4. Boil for 5 minutes only then remove from the heat and ladel into warm, clean jars and cover. 

Other Jam Recipes on Baking Mad

Recipes on Baking Mad