Rhubarb – Strawberry Jam with Elderflower

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 600 g rhubarb, cut into small pieces
  • 300 g strawberries, cut into small pieces
  • 7 elderflower umbels
  • 500 g preservin suar (2: 1)
Rhubarb – Strawberry Jam with Elderflower
Rhubarb – Strawberry Jam with Elderflower

Instructions

  1. Wash the rhubarb (do not peel it off), finely chop it and weigh 500 g. Wash the strawberries and weigh 200 g. Shake off the cones a little and use the scissors to cut only the flowers (no stems) from the cones. Put everything in a saucepan and mix with the preserving sugar. Let stand for about 1/2 - 1 hour. Bring to the boil while stirring and let it simmer for 4 minutes. Make the gelation test and fill it immediately into hot-rinsed glasses. Turn over and let stand upside down for 5 minutes.

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