Strawberry and Rhubarb Jam with Sparkling Wine
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g rhubarb, weihed raw
- 500 ml water
- 600 g strawberries, weihed cleaned
- 1 lemon (s), juice it
- 125 ml sparkling wine, red
- 1 vanilla pod (s)
- 500 g preservin suar, 1: 2 OR:
- 350 g preservin suar, 1: 3
Print Recipe
Pin Recipe Instructions
- Cut the strawberries into small pieces, mix well with the squeezed lemon juice and the scraped-out vanilla pod (only use the pod, not the contents!), The sparkling wine and the preserving sugar and leave to stand for approx. 12 hours or overnight.
- Peel the rhubarb, cut into 1 - 2 cm pieces and bring to the boil with the water. Cook for about 30 minutes from the boiling point. Caution: it boils over easily! Then drain the rhubarb well in a fine sieve. (I like to use the collected brew for further processing into rhubarb syrup). Finally, squeeze out again firmly with a spoon so that all the liquid goes out. Set aside the fruit puree (should make approx. 300 g).
- Now bring the strawberry, sparkling wine and sugar mixture to the boil while stirring. Let simmer for 4-6 minutes from the boiling point. Take out the vanilla pod.
- When the strawberries are soft enough, press medium fine with a potato masher. Now add the rhubarb puree. Stir well and bring to the boil again. Pour the jam hot into prepared (hot) twist-off jars, screw on tightly immediately and allow to cool.
- Tastes good on fresh rolls, on pancakes, in natural yoghurt or quark.
- Makes approx. 5 glasses of 200 grams each.
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