This jam is
done in 3 steps:
1-the
preparation
2-maceration
3-cooking
then potting
As this
recipe contains little sugar because in general, one counts the same weight of
sugar as that of fruits, it is conserved less long. If you do not have it
often, you can freeze it.
With the
indicated amounts you can make about 4 to 5 250g jars.
It is
better not to double the quantities if you want to do more because your jam
will cook less well, it will take longer cooking time, your fruit will be less
good and the jam may not gel well.
Preferably
choose rhubarb with thin stems. They are less fibrous than the fat ones.
ingredients
500 g
strawberries
700 g
rhubarb
500 g + 250
g unrefined cane sugar
1 tbsp.
tablespoons or lemon juice
Instructions
Wash and
cut strawberries, cut into pieces. Put them in a container with a lid or salad
bowl. Sprinkle over 250 g sugar and lemon juice. Cover with a lid or cellophane
film and macerate for at least 4 hours. The best is to prepare the night before
and let macerate all night in a cool place.
Wash the
rhubarb, cut the ends, remove the skin if the sticks are big. If the stems are
thin, there is no need to do it. Cut into sections of 1 to 2 cm maximum. Put
the rhubarb in a bowl or a salad bowl, sprinkle with the 500 g sugar, cover.
Macerate as for strawberries.
Cook the
rhubarb 10 minutes from boiling, with medium broths in a bowl of jam mixing
from time to time.
Pour the
strawberries with the juice, mix and cook over medium heat for 20 minutes from
the boil.
Pour into
sterilized jars almost to the top of the jar. Close and flip the jar until it
is lukewarm. Put them back normally and leave the pots for at least a day
without touching them.
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