Spring Jam
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g strawberries, fresh, local
- 2 rods rhubarb
- liter ⅛ syrup, (elderflower syrup)
- 0.5 ½ apple
- 0.5 ½ lemon (n)
- 500 g preservin suar, (3: 1)
Print Recipe
Pin Recipe Instructions
- Wash and prepare all ingredients: like rhubarb, peel off the skin and cut into small pieces. Peel and core half the apple and boil everything with the elderflower syrup and half a lemon. Don`t forget the strawberries! Then add the preserving sugar and cook for 4 minutes as described on the packaging and immediately fill into clean, hot twist-off glasses and close. This composition results in a balanced taste and the 3: 1 preserving sugar makes the jam look very fruity.
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