Summary

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

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Instructions

1. Wash the rhubarb, pull the strings if necessary and cut into thin slices. Wash the strawberries, remove the stems and cut into pieces.
2. 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.
3. 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.
4. 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.