Strawberry-rhubarb Jam

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 3)

Ingredients

750 g strawberries
250 g rhubarb
1 teaspoon lemon juice
500 g preservin suar (2: 1)

Instructions

First wash the strawberries with cold water and remove the green. The strawberries are then mixed with preserving sugar and lemon juice in a saucepan and pureed.
Then cut off the stalks and leaves from the rhubarb and remove the skin. The rhubarb is then cut into small pieces and mixed with the strawberry puree.
Bring the strawberry puree with the rhubarb pieces to the boil and cook for 3 minutes while stirring. Then pour directly into the glasses. Turn the screwed glasses upside down for the first 10 minutes. Then move the glasses and let them cool.
Makes 3 - 4 servings depending on the glass size.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.