Summary

Ingredients

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

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Instructions

1. 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.
2. 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.
3. Please remove any foam that may develop during the simmering with a sieve spoon. Make a gel test!
4. If everything fits, then pour the hot jam into prepared jars (clean and hot) and close immediately.