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Spring jam

updated

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Ingredients for 2 servings:

  • 500 g strawberries, fresh, local
  • 2 stalk(s) rhubarb
  • ⅛ liter syrup (elderflower syrup)
  • ½ m.-sized apple
  • ½ lemon(s)
  • 500 g gelling sugar (3:1)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Self-creation

Wash and prepare all ingredients: peel the skin off the rhubarb and chop it finely. Peel and core half an apple and boil everything with the elderflower syrup and half a lemon. Don’t forget the strawberries! Then add the preserving sugar and cook for 4 minutes as directed on the package. Immediately pour into clean, hot twist-off jars and seal. This combination creates a balanced flavor, and the 3:1 preserving sugar gives the jam a very fruity flavor.

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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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