Rhubarb and Strawberry Jam with Amaretto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 3 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g rhubarb, preferably with red skin
- 400 g strawberries
- 1 lemon (organic), the zest and juice it
- 1 kg preserving sugar (: )
- 4 cl amaretto
Print Recipe
Pin Recipe Instructions
- Wash the rhubarb, pull the strings if necessary and cut into thin slices. Wash the strawberries, remove the stems and cut into pieces.
- Mix the rhubarb, strawberries, juice and the grated zest of a lemon and preserving sugar in a large saucepan and leave to stand, covered, for at least 3 hours. Bring the mixture to the boil while stirring and simmer gently for 5 minutes until it starts to gel (gelling test). Add 4 cl amaretto and stir in.
- Put very hot in clean jam jars and screw on the lid immediately. Cover the glasses with a towel and let them cool down slowly, then they are tight and last a long time.
- I use preserving sugar 1: 1 because the rhubarb brings in a lot of acid. The jam is still not too sweet. In addition, preserving sugar 1: 1 does not contain any preservatives, in contrast to preserving sugar 2: 1 or 3: 1.
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