Rhubarb Strawberry Jam

For the rhubarb-strawberry jam, cut the rhubarb and strawberries into small pieces and mix with the remaining ingredients and let rest for 1 h. Puree finely with a blender.

Bring to the boil and cook for about 4 minutes until slightly bubbling to jelly, skim and fill into jars, screw shut and cool upside down.

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