Rhubarb and Strawberry Jam

by Editorial Staff

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.