John Myers
Ingredients for 1 servings:
- 500 g strawberries, prepared and weighed
- 500 g rhubarb, prepared and weighed
- 1 pack of Gelfix
- 1.125 g sugar
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes
Wash the strawberries, drain well, carefully sort them, and remove the stems. Weigh the specified amount of strawberries exactly and place them in a saucepan (24 cm diameter). Crush the fruit gently with a wooden pestle. Wash and dry the rhubarb, but do not peel it. Weigh the specified amount of rhubarb exactly, cut it into very fine pieces, and add it to the strawberries. Now stir in the Gelfix evenly. Bring the mixture to a boil over high heat, stirring constantly. Make sure that any remaining lumps are completely dissolved by crushing. As soon as everything is bubbling thoroughly over high heat, stirring constantly, stir in the weighed sugar (under no circumstances use less!) and bring everything back to a boil. When the jam is boiling thoroughly over high heat, let it boil briskly for 1 minute (by the clock!), stirring constantly, over medium heat. Remove the pot from the heat, stir the jam for another 5 minutes, skim off the foam if necessary and pour into the prepared jars.
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