Wash and hull the strawberries. Next gently mash them, but do not turn them into a pulp. Wash the rhubarb too, dry it and remove any tough outer strings. Then cut the stems into 1 cm long pieces. Mix the strawberries and rhubarb together and simmer for one hour.


Bring to the boil whilst stirring, allow to boil for 2 to 4 minutes (see instructions on preserving sugar packet) and then test for a set. Finally stir in the rum. Put the jam in clean, prepared jars and seal immediately.