A ruby red jam made by slow roasting rhubarb and strawberries with a dash of balsamic and vanilla in a heavy cast iron pan on the cooktop is ready in just under an hour and is delightfully tart and sweet. The low sugar content and use of unrefined sugar makes this jam more wholesome and lets the real taste of the fruit shine through. Packed in jars wrapped with some lovely twine and holly, this jam would make the perfect Christmas gift for friends and family.