Strawberry and Rhubarb Jam

Ingredients

1.	Place the rhubarb in the preserving pan with a little water and heat until the rhubarb starts to soften, then add the strawberries
2.	add the sugar and stir over a gentle heat until the sugar is fully dissolved
3.	Mash the fruit with a potato masher until it is well mixed and add the vanilla essence
4.	Turn the heat up and bring to a rolling boil. Once this is achieved, start the count for four minutes then take off the heat
5.	Pour your hot jam into warm sterilised jars, and secure the lid allowing it to create a air-tight seal as it cools.
6.	Once cooled, label and store for upto a year unopened in a cool dark cupboard. Once opened, keep refrigerated and eat within 4-6 weeks.