Strawberry and rhubarb season is finally here again. So in today’s post, I’m sharing my super-easy recipe for a delicious and homemade strawberry-rhubarb jam with you. And here’s what you need:
- 10-15 pieces of rhubarb
- 500 g strawberries
- three apples
- 500 g “Wiener Zucker Gelierzucker 2:1” (preserving sugar)
- vanilla extract
- juice of half a lemon
- a dash of cinnamon
First, peel rhubarb and apples, wash strawberries, and cut everything into small pieces. Put the cut fruits in a larger pot and add preserving sugar. Then, spice it up with vanilla extract, the juice of half a lemon, and a dash of cinnamon, and heat up everything. Boil it for five minutes, blend everything, and boil again.
To tell if the jam is ready, put a blob of jam on a plate and check if it still runs off the plate after you waited for about half a minute. If not, you are ready to fill the still-hot jam into jars and close them immediately.
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