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Strawberry-Rhubarb-Jam

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Ingredients for 4 servings:

  • 750 g strawberries
  • 750 g rhubarb, young
  • Lemon(s), untreated, juice and grated peel
  • 1 ½ kg gelling sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Sort the strawberries and wash them carefully in a bowl with plenty of water. Change the water until no more sand settles. Drain the strawberries, pick off the stems, and crush the berries well. Wash and trim the rhubarb stalks, peeling off the outer skin and cutting them into centimeter-long pieces. Mix the strawberries, rhubarb pieces, lemon zest, lemon juice, and gelling sugar, cover, and let stand overnight. The next day, bring to a boil while stirring. Boil gently for four minutes, then pour into jars while still hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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