Strawberry-rhubarb jam

Strawberry-rhubarb jam

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Make your own jams, a good way to save money. By buying fruits at the height of the season, when they are the cheapest, you can make 10 kg of jam for a price of around € 22, or € 2.20 per kg. Chef Jean-Luc Charles reveals his strawberry-rhubarb jam recipe.

Ingredients for 4 jars of jam:

  • 500 g strawberries
  • 500 g rhubarb
  • 1 kg of caster sugar
  • 2 golden apples preferably organic
  • 20 cl of water.


  • Wash and cut strawberries. Cut them in half. Peel the rhubarb and cut into 2 cm pieces.
  • Bring the water with the sugar to a boil. Add the strawberries and cook for 5 minutes in small broths.
  • Wash the apples and mix them whole with the skin. Take two ladles of the cooking juice from the strawberries and cook the apple puree in it for 5 minutes.
  • Filter everything and cook with strawberries and rhubarb for 15 minutes, stirring occasionally.
  • Froth the surface of the jam, then pour into the pots.
  • Let cool by covering with a cloth, then close with cellophane. If you are using jars with a lid and seal, close the jars when they are hot and turn them upside down to cool down by creating an air gap.

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