Spicy strawberry-rhubarb jam

Ingredients for 1 servings:

• 250 g strawberries, washed, green removed
• ⅛ liter of water
• 700 g rhubarb
• 1 m.-sized lemon(s), of which the juice
• 7 ½ g gingerbread spice
• 1 tsp, sautéed cardamom
• 1 tsp, heaped black pepper, ground
• 1 tsp. clove powder
• 1 kg gelling sugar 1:1

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

as jam or as an addition to game (alternative to cranberries)

Wash the strawberries, remove the green parts, and then weigh 250g. Place the strawberries in a blender and blend on high for 1-2 minutes. Wash the rhubarb, peel off the skin if necessary, cut into small pieces, and weigh 700g. Place it in a saucepan with a little water (1/8 l) and simmer for 10-15 minutes. Then let it cool. Place the cooled rhubarb and strawberries in a large saucepan. Add the lemon juice (squeeze the juice of 1 lemon) and all the spices, and mix well. Stir in the gelling sugar and turn on the stove. Bring to a boil, stirring occasionally. Then boil briskly for 3-5 minutes, depending on the instructions on the gelling sugar package. Rinse the jars with hot water and quickly pour in the still-liquid jam. Fill the jars to the brim. Close the lids immediately and turn the jars upside down to cool.