This great jam recipe is from Angela Moore via allotment holder Jean Nettleton and uses 800g of prepared rhubarb and gooseberries (any combo of weight).
Place the rhubarb into a large glass bowl, uncovered, and cook in a microwave on high for four mins – it should start to soften. Add the gooseberries and cook for a further three minutes. Carefully crush fruit with a potato masher. Add 1kg sugar, one sachet of pectin and a knob of butter and stir.
Cook on high, uncovered, for a further 14 minutes, stirring halfway. The jam should boil vigorously for four minutes during this time. Pot in sterilised jam jars.
