John Myers
Rhubarb-strawberry-fig Jam
The perfect rhubarb-strawberry-fig jam recipe with a picture and simple step-by-step instructions.
- 750 g Fresh rhubarb
- 250 g Fresh strawberries
- 3 Pc. Figs
- 500 g Preserving sugar 2: 1
- 2 tbsp Freshly squeezed lemon juice
- Rinse and drain the strawberries. Wash the rhubarb and, if necessary, unthread, weigh, cut into small pieces and place in a saucepan. Add the preserving sugar and mix everything well. Halve or quarter the strawberries, weigh and layer on top, cover and leave to steep overnight.
- The next day, mix in the strawberries and bring to the boil. In the meantime, fish the figs out of the syrup, cut them into small pieces and put them in the pot. Let everything boil for 5-6 minutes, stirring several times.
- Now fill the jam into prepared twist-off jars, close immediately, turn upside down for 5 minutes. Then turn it around again and let it cool down completely.
- The last spoon out of the pot was already very tasty. The amount resulted in 4 glasses of 250 g each and 2 small ones.
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