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Rhubarb – strawberry – jam

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Ingredients for 1 servings:

  • 500 g rhubarb (weight after peeling)
  • 500 g strawberries
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the rhubarb and then cut into approximately 2 cm long pieces. Wash the strawberries and quarter them. Simmer the chopped rhubarb and strawberries over medium heat until smooth. Stir in the preserving sugar and cook for 3 minutes, stirring continuously. Ladle the jam into jars. Turn them upside down for five minutes, then turn them upside down and let them 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.

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