Rhubarb – Berries – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g rhubarb, cleaned and cut
- 300 g berries, frozen (blueberries, raspberries and blackberries)
- 350 grams sugar
- 1 sachet Gelfix, 3:
- 1 dash lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the rhubarb and berries with the remaining ingredients in a large saucepan and let stand for about 20 minutes until the sugar has dissolved. Bring to a boil. Just before the bubbly boils, mix with the hand blender so that the rhubarb fibers are crushed. Cook for 4 minutes, stirring constantly.
- Put the gelling sample on a plate. Should set very quickly. Pour hot into prepared jars and close immediately. Makes about six 250 ml glasses.
- Of course, those who have fresh berries are also in good shape. A good proportion of blueberries (approx. 40%) is important.
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