01 4 cups strawberries
02 3.5 cups rhubarb
03 400ml of honey
04 2 Tbsp lemon juice
05 2-4 star anise
Add the rhubarb, strawberries, honey and lemon juice to a large pot. Sit on the stove over a medium heat to liquify the honey.
Add star anise once you can stir the ingredients around the pot easily. Bring the pot to a boil, then simmer with the lid off for 2.5 hours.
The jam will thicken as it reduces on the stove. When done, it will still be pourable with most of the rhubarb and strawberries broken down.
To test the jam is ready, add a dollop to a saucer straight out of the freezer. If a line remains after your finger is run through, it's done.
Once done, pour into spotlessly clean jars and keep in the fridge for up to two months. The recipe is also suitable for canning.