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Strawberry-rhubarb jam with cassis

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Ingredients for 1 servings:

  • 300 g strawberries, peeled and weighed
  • 300 g rhubarb, peeled and weighed
  • 180 g gelling sugar 3:1
  • 3 tbsp blackcurrant
  • 6 tbsp currant syrup, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the strawberries, remove the stem ends, and quarter or eighth them depending on their size. Trim the rhubarb and cut into small pieces. Place both in a saucepan and heat, stirring frequently. Add the blackcurrant and blackcurrant syrup. When the fruit has the right jam consistency, add the gelling sugar and bring to a boil. Pour the jam into prepared jars, seal, and let stand upside down for 5 minutes. I used relatively small jars so I could fill 5 jars. Of course, you can adjust the amount of blackcurrant and blackcurrant syrup to suit your taste.

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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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Strawberry-rhubarb jam with cassis