in Dessert Recipes

Strawberry-Rhubarb-Jam

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Ingredients for 20 servings:

  • 1 kg strawberries
  • 1 kg rhubarb
  • 1 ½ kg gelling sugar
  • 4 cl rum, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and peel the strawberries and rhubarb. Cut the fruit into roughly equal-sized pieces and let them steep together in a saucepan for a few hours. Bring the fruit to a boil, stirring constantly, and simmer for about 20 minutes. Skim off any foam that rises. Add the gelling sugar and white rum to the fruit puree and bring back to a boil briefly. Pour the jam, while still hot, into sterile jars and seal them airtight.

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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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