Strawberry Rhubarb Jam From the Steamer

For the strawberry-rhubarb jam, wash strawberries, remove stems and cut into small pieces. Wash rhubarb, cut off ends, remove strings and also cut into small pieces.

Put the strawberries and rhubarb in an unperforated cooking bowl, mix with the jelling sugar, add the jelling powder, lemon juice and grated lemon peel and cook in a steamer at 100°C for 20 minutes. Afterwards, if necessary, strain lightly. Fill into clean jars while still hot and seal. Cover with a tea towel and leave to cool overnight.

Place the open jam jars and lids on the rack of the steamer or in a perforated cooking tray and sterilize at the same time as the fruit at 100°C for 20 minutes. Then, with the opening facing down, allow to dry briefly on a paper towel and pour in the strawberry-rhubarb jam.

Preparation Tip:

This amount of strawberry-rhubarb jam is enough for about 7-8 jars of 250ml.

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