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Strawberry-rhubarb jam with vanilla and green pepper

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Ingredients for 1 servings:

  • 500 g strawberries (peeled and weighed)
  • 500 g rhubarb (cleaned and weighed)
  • 500 g gelling sugar 2:1
  • 1 vanilla pod(s) or vanilla flavoring
  • 1 tbsp pepper, green
  • 5 g citric acid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Puree the hulled strawberries and rhubarb with a hand blender. Stir in the gelling sugar and citric acid. Add the ground pepper and the seeds of one vanilla pod (or vanilla flavoring). Bring to a boil, stirring constantly, and simmer for 3-4 minutes. Test for setting and cook for a little longer if necessary. Immediately pour into hot, rinsed jam jars. Seal the jars and turn them upside down until cool.

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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.

Strawberry-rhubarb jam with vanilla and green pepper

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