This jam is so flavorful and fresh, just like anything containing rhubarb. I have a version with strawberry and even a more interesting one with ginger. The quantities are not very exact and I play around with sweetness quite a bit. All the classical recipes advise to use 1 kg of sugar to 1 kg of fruits, but that is just way too sweet. So I decrease that to up to half the sugar, because I never make too many jars and always keep them in the fridge for safety. I am no canning expert, so take these recipes just as an idea.
Directions
- I chopped roughly two cups of rhubarb and one cup of strawberries. If you replace the strawberries with ginger, cut 3 long slices of ginger to two cups of rhubarb.
- Weigh the chopped fruits and decide how much sugar you want to put: all the recipes call for the same quantity of sugar. I put for the strawberry version 70% the sugar (but can be way less) and for the ginger 50% sugar.
- Add the peel from half a lemon and the juice of it.
- Bring the pot to a boil gently. I use a cast iron for making jams.
- Once it boils you can skim the foam.
- In the meantime, wash and sterilize your jar. I sterilize them at 125 C for 12 min in the airfryer, including the lids.
- Boil for maximum one hour.
- Immediately place it in the jars and place them upside down and let them cool at room temperature then refrigerate.
- It is a fresh, flavorful jam and the one with ginger is even more unexpected than you would believe.
