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Rhubarb – strawberry jam with elderflowers

updated

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Ingredients for 1 servings:

  • 600 g rhubarb, cut into small pieces
  • 300 g strawberries, cut into small pieces
  • 7 elderflower umbels
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

tastes wonderfully fruity

Wash the rhubarb (do not peel), finely chop, and weigh 500g. Wash the strawberries and weigh 200g. Shake the stems lightly and use scissors to cut only the blossoms (not the stems) from the stems. Place everything in a saucepan and mix with the gelling sugar. Let stand for about 1/2 to 1 hour. Bring to a boil while stirring, then simmer for 4 minutes. Test for setting and immediately pour into hot, rinsed jars. Turn over and let stand upside down for 5 minutes.

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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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