Rhubarb and strawberry jam with Amaretto

Ingredients for 1 servings:

• 600 g rhubarb, preferably with red skin
• 400 g strawberries
• 1 lemon(s) (organic), zest and juice
• 1 kg gelling sugar (1:1)
• 4 cl Amaretto

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

a fruity-fresh jam with an extra kick

Wash the rhubarb, removing any strings if necessary, and cut into thin slices. Wash the strawberries, remove the stems, and cut into pieces. Combine the rhubarb, strawberries, the juice and grated zest of one lemon, and the preserving sugar in a large saucepan, cover, and let stand for at least 3 hours. Bring the mixture to a boil while stirring, then simmer gently for 5 minutes until it begins to set (test for settling). Add 4 cl of Amaretto and stir in. Pour into clean jam jars while still very hot and immediately screw on the lids. Cover the jars with a towel and let cool slowly; this will ensure they seal tightly and keep for a long time. I use a 1:1 preserving sugar ratio because the rhubarb adds a lot of acid. The jam is still not too sweet. Furthermore, 1:1 preserving sugar contains no preservatives, unlike 2:1 or 3:1 preserving sugar.