Strawberry season is thriving and rhubarb one has not been finished yet. Putting them together into one jar makes perfect couple. I can strongly recommend fresh rhubarb jam and this one closed in the jar. Then in the winter it will remind us of summer. Perfect for breakfest with bread or pancakes.
Ingredients:
- 1 kg rhubarb
- 4 tablespoons sugar for de-souring procedure, click here to find it out
- 8 tablespoons sugar
- 1 tablespoon of water
- 1 teaspoon cinnamon
- 200g fresh strawberries
Rhubarb and strawberries: Melt sugar on dry frying pan. Be careful, caramel is extremely hot and easy to burn. Warm up slowly, you can add 1 tablespoon of sugar. Chop rhubarb in the meantime, make it less sour (as mentioned in the link). Put rhubarb on the pan, add cinnamon. Add chopped strawberries and try to get rid of water by stirring. After 10 minutes fruit mixture should be soft.
Note: You can always change the proportions of added fruits or even exchange the fruits and put these which you like the most.
Potting (pasteurization of the jars): Hot jam should be placed into glass jars - leave only 1 cm of empty space from the cap (top of the jar). Remember to wash the caps and jars with hot water before. Close the jars tightly. Boil the water in the pot, put a cloth on its bottom to prevent from braking the glass. The amount of water should be enough to cover jam level of the jars (this is a key success of potting procedure). Boil the jars for 20 minutes, cover the pot if possible. Take out the jars and turn them upside down. Watch out they are extremely hot. If they are closed tightly enough, they should survive for a whole year.
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Enjoy!
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