Wash the strawberries, drain them well, sort them carefully and remove the stems. Weigh the specified amount of strawberries exactly and place in a saucepan (24 cm diameter). Gently crush the fruit with a wooden pounder.
Wash and dry the rhubarb, do not peel it off. Weigh the specified amount of rhubarb exactly, cut into very fine pieces and add to the strawberries. Now stir in the Gelfix evenly.
Bring the food to the boil over high heat, stirring constantly. Make sure that any remaining lumps are completely loosened by crushing them. As soon as everything is boiling through and through over a high heat with constant stirring, stir in the weighed sugar (never use less!) And bring everything back to the boil.
When the jam is boiling through and through on a high heat, let it boil for 1 minute (according to the clock!) While stirring constantly on a half-high flame. Remove the saucepan from the hob, stir the jam for another 5 minutes, skim if necessary and pour into the prepared glasses.
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