Rhubarb Jelly with Strawberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb, weighed and prepared
- 1 lemon (s) - zest, untreated
- 50 grams sugar
- 0.25 liter ¼ water
- 250 g strawberries
- 500 g preservin suar
Print Recipe
Pin Recipe Instructions
- Clean and peel the rhubarb and cut into pieces approx. 3 cm in length. Mix with lemon zest, sugar and water, bring to a boil and cook for about 15 minutes. Put the mixture on a juice towel and let the juice drain off. Measure 3/4 l, fill up with water if necessary and put in a saucepan. Clean the strawberries and cut in half or into quarters, depending on the size. Mix the strawberries with the rhubarb juice and preserving sugar, bring to the boil and cook for exactly 3 minutes while stirring. Fill and you`re done!
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