John Myers
Ingredients for 1 servings:
- 600 g rhubarb, raw
- 500 ml water
- 600 g strawberries, peeled and weighed
- 1 lemon(s), juice
- 125 ml sparkling wine, red
- 1 vanilla pod(s)
- 500 g gelling sugar, 1:2 OR:
- 350 g gelling sugar, 1:3
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
a fruity-sour taste experience
Cut the strawberries into small pieces, mix well with the squeezed lemon juice and the scraped vanilla pod (use only the pod, not the contents!), the sparkling wine, and the gelling sugar, and let it steep for about 12 hours or overnight. Peel the rhubarb, cut it into 1-2 cm pieces, and bring it to a boil with the water. Boil gently for about 30 minutes from boiling point. Caution: it boils over easily! Then drain the rhubarb well in a fine sieve. (I like to use the collected liquid to make rhubarb syrup). Finally, press firmly with a spoon to get all the liquid out. Set the fruit puree (should yield about 300 g) aside. Now bring the strawberry, sparkling wine, and sugar mixture to a boil while stirring. Boil gently for 4-6 minutes from boiling point. Remove the vanilla pod. When the strawberries are soft enough, mash them with a potato masher until medium-fine. Now add the rhubarb puree. Stir well and bring back to a boil. Pour the jam into prepared (hot) twist-off jars while still hot, immediately screw on tightly, and let cool. Tastes great on fresh rolls, on pancakes, in natural yogurt, or quark. Makes approximately 5 jars of 200 grams each.
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