This Strawberry Rhubarb Jam is simple to make and tastes sublime. Using seasonal rhubarb with strawberries makes this jam sweet, but slightly tart. Use it on toast, on scones or with your porridge!

Hi guys, coming at you with a recipe for Strawberry Rhubarb Jam today! It’s small batch, so the perfect amount for one jar of jam. I know a lot of people enjoy making a huge batch of jam, but sometimes you just want one jar. So here we are!

Before we get into the details of this Strawberry Rhubarb Jam, I want to touch on what’s been going on with me. I’ve had a busy few weeks with medical stuff. New diagnoses, confirmation of other diagnoses, testing, more tests ordered. It’s been overwhelming, but productive. My wrist has been stuck partially dislocated for a month and I haven’t been able to bake or do much with my hands as any pressure hurts my wrist so much. I’m not usually much of a sweller (apparently lots of people with ehlers-danlos are like this, I never knew!) – but my wrist has been swollen and so tender.

I’ve got exercises from my physio, but I can’t start them until it pops back in. I *think* (HOPE) that it’s popped more towards being back in. It doesn’t feel 100% but it also doesn’t feel as bad as it has been. The subluxations have been getting worse and worse and so painful. It’s really quite annoying and painful. I was doing more beauty posts, because it was all I could manage and I still wanted to share new content with you. Now it’s feeling a little better, I can finally get back in the kitchen!

Right, first up cardiology. My Postural Orthostatic Tachycardia Syndrome (I’ll just say PoTs from here on in) has been confirmed. I also have lots of ectopic beats and my new cardiologist wants imaging done of my heart as he suspects a floppy valve. He wants me on beta blockers to try and help me with my heart rate. It shoots up 40-50 bpm when I stand from sitting. And to help with the dizziness and palpitations/chest pounding. He can help with my heart symptoms, but I’m still going to need to see the Autonomics department at UCLH for help with my other symptoms.

The MRI on my neck came back normal which is great. I’m still getting a lot of pain. However, my physio has been trialling different taping on my shoulders/neck/back to try and help.

Next up rheumatology. I had an appointment sprung on me 3 days before which apparently had been booked since April, but I never received a letter! Then I kept getting an automated appt reminder, but when I answered it would cut me off and I could never hear what it was for. I assumed cardiology, so rang them directly. They said it wasn’t with them, all they could tell me was where and when. Not who it was with.

Then I had to try and contact the hospital to find out. I managed to find out who it was with after much back and forth. I was super nervous as I am with any new doctor. However, I needn’t have worried! It was a very productive appointment. I was diagnosed with fibromyalgia on top of everything else. Another new diagnosis that I have to read about. But another thing that has clicked into place in terms of some symptoms I have.

Even though, I’d already been diagnosed, my ehlers-danlos was confirmed. We’re 99% sure it’s hypermobile EDS. However, the rheumatologist is referring me to UCLH to have full genetic testing to 100% rule out other types of EDS. There are 13 types, and every type apart from hypermobile has a genetic test.

I have to have an MRI on my wrist, since it’s causing me so much bother and keeps popping in and out of joint. The rhumatologist straight away said it’s swollen and puffy feeling. So she wants to check there’s nothing sinister happening in there. Finally, I have to see one of their specialist physios. This will be to go over what I can and can’t do with my joints and hopefully prevent injuries in the future.

All headed in the right direction, but an awful lot to contend with! I am SO glad to be getting answers. Somehow, I seem to have lucked out with a physio, cardiologist and rhuematologist who have all heard of and have experience with EDS and PoTS. I’ve heard some horror stories of people having rheumatologists who refuse to believe EDS is a thing. I have had 12 years of crap to get this far… So it’s nice to finally have professionals understand my complex medical conditions.

Apologies for the essay, but so much has been happening and I will always share as much as I can with my health. I don’t do it for pity, I do it because thousands of people are in my situation. Hundreds of thousands probably. Having chronic pain for years on end, lots of different diagnoses etc. If I can help one person recognise the symptoms and maybe head towards getting an answer then that’s enough.

ANYWAY, LET’S TALK THROUGH HOW TO MAKE THIS STRAWBERRY RHUBARB JAM!

This recipe for Strawberry Rhubarb Jam makes one jar of jam. You can easily double it if necessary. Since there’s only my husband and I we don’t need a huge batch of jam.

Rhubarb has been on offer in Aldi recently as it’s seasonal. However, the rhubarb I used for this jam is actually from my grandparent’s garden! If I could grow anything, I would love to. However, I am death to all plants, so I have to buy things usually!!

The method for making this Strawberry Rhubarb Jam is really very simple. I placed 1/2 lb (225g) of diced rhubarb and strawberries into a deep saucepan. Then I added 1lb (450g) of sugar and a pinch of salt into the saucepan. Stir to coat all the fruit and leave for 20 minutes. This allows the fruit to macerate slightly.

I attached a candy thermometer to the saucepan and placed it on a medium heat. Once the mixture becomes liquidy, I added in 1tsp of vanilla and 1tbsp of lemon juice. You have to stir the jam continuously, so it doesn’t burn or stick to the pan. Bring it to a rolling boil and continue cooking until the thermometer reaches 220F/105C. This will take anywhere from 20-30 minutes. You want the mixture to reduce right down, the fruit to become soft and it to thicken. Once you get to about 210F/98C you will feel it thicken. Keep stirring until you hit that magic 220F!

To check if your jam is set, place a spoonful on a cold plate and press your finger into it. Of course, wait for it to cool slightly! If it wrinkles and doesn’t run straight back into the hole you created, it’s ready. You can also tilt the plate and if it slowly runs it’s ready. If it runs right off the plate quickly, continue to cook. You’ll also notice that the mixture coats the back of your spoon and gloops off of it.

PREPARING THE JARS/JAM

Leave the jam to cool for at least 15 minutes before placing in a jar. While the jam is cooking, I prepared my jar by washing it with warm water. I left it wet and placed it upside down on a baking tray. Heat the oven to 120C/250F and place the wet jar into the oven for 15-20 minutes.

When filling the jar, you want to leave a 1/4 inch gap at the top of the jar. Screw the cap on and leave to cool completely before labelling.

Store your jam in a cool dark place for 6 months. Once opened, store in the fridge for up to a month.

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