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Strawberry-rhubarb-elderflower syrup jam

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Ingredients for 1 servings:

  • 600 g rhubarb, prepared and weighed
  • 300 g strawberries, prepared and weighed
  • 100 ml syrup (elderflower)
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

Wash and peel the rhubarb, then cut into small pieces. Chop the strawberries. Place the fruit and elderflower syrup in a large saucepan and mix with the gelling sugar. Let it steep for about 30 minutes. Bring to a boil and simmer for 3 minutes. Pour into hot, rinsed jars and seal immediately.

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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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