Rhubarb and Strawberry Jam

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 g rhubarb, washed and peeled
500 g strawberries, washed and without reens
125 ml white wine
1 kg preserving sugar, :

Instructions

Cut the rhubarb into small pieces. Put this together with the white wine in a large saucepan and let it stew (may take a few minutes) until the rhubarb pieces are translucent. Put aside.
First cut the strawberries into small pieces and then finely mash them with a fork. As soon as the rhubarb mixture has cooled down a bit, mix it with the strawberry puree and the preserving sugar. Bring the mixture to the boil, stirring constantly. When it comes to a boil, let it boil for 5 minutes according to the instructions on the package.
Please remove any foam that may develop during the simmering with a sieve spoon. Make a gel test!
If everything fits, then pour the hot jam into prepared jars (clean and hot) and close immediately.

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