John Myers
Ingredients for 4 servings:
- 400 g strawberries
- 400 g rhubarb
- 30 g mint (strawberry mint)
- 2 tbsp orange blossom water
- 1 tbsp lemon juice
- 3 g lemon zest
- 250 g gelling sugar, 3:1
- 1 tbsp powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 34 minutes
Strawberry mint
Hull and quarter the strawberries. Pluck the fresh mint leaves from the stems and place them in a tea strainer. Let them steep for about an hour along with the strawberry pieces, lemon juice, orange blossom water, and gelling sugar. Wash and peel the rhubarb, and cut into 1-2 cm wide slices. Sprinkle a tablespoon of powdered sugar and the lemon zest over the sliced rhubarb and let them steep. Remove the tea bag with the strawberry mint after an hour and puree the strawberry mixture. Add the rhubarb, bring the mixture to a boil, and simmer for about 4 minutes. Test for set. Once the setting is successful, pour the jam into jars and seal tightly.
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