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Strawberry-Rhubarb-Jam

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Ingredients for 3 servings:

  • 750 g strawberries
  • 250 g rhubarb
  • 1 tsp lemon juice
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

First, wash the strawberries with cold water and remove the green parts. In a saucepan, mix the strawberries with gelling sugar and lemon juice and puree. Trim the stems and leaves from the rhubarb and remove the skin. Chop the rhubarb into small pieces and mix into the strawberry puree. Bring the strawberry puree and rhubarb pieces to a boil and cook for 3 minutes, stirring continuously. Then pour directly into the jars. Turn the screw-top jars upside down for the first 10 minutes. Then turn the jars upside down and let cool. This yields 3-4 servings, depending on the size of the jar.

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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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