Jam with strawberries and rhubarb, perfect for a brunch or breakfast table.
Recipe for strawberry rhubarb jam
Strawberry and rhubarb jam, perfect for a brunch or breakfast table.
The recipe is simple and doesn’t take much time to make.
Fresh strawberries and rhubarb are used in the recipe. It is possible to use frozen rhubarb and strawberries, as long as they are thawed beforehand.
If using frozen rhubarb and strawberries, the jam will be thinner. In that case, you can use more pectin or let the jam boil a bit longer.
Strawberry Rhubarb Jam
Jam with strawberries and rhubarb, perfect for a brunch or breakfast table.
Ingredients
- 2 pcs. Vanilla Pod
- 1000 gram Rhubarb
- 1200 gram Strawberry
- 800 gram Sugar Approximately (to taste)
- 8 gram red melatin Approximately
Instructions
- Rinse the strawberries and rhubarb and cut them into smaller pieces.
- Put the berries in a pot and let them cook for 5-7 minutes until they are tender.
- Add sugar to the mixture and cook for a few minutes with the sugar.
- Remove the foam that forms during cooking.
- Now add pectin and let it cook for a few more minutes, stirring.
- Remove the foam from the surface again.
- Rinse the jam jars in sodium benzoate and then fill them with the jam.
- Seal the jar immediately after filling.
Notes
The jam should last as long as the jams available in the supermarket because the sugar acts as a preservative.