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.