This is our families’ favorite jam I have been making it every summer since I was very little. It is incredibly easy to make and absolutely tasty.for several glasses: 500g fresh sweet strawberries 500g rhubarb jam sugar (I used 500g of 2:1 jam sugar)
Wash the strawberries and remove the green parts. Cut into 1cm cubes.
Peel the rhubarb and cut off the dry ends. Cut into small cubes.
Add the jam sugar to the fruit and leave to stand for 15 minutes. Occasionally stir to make sure all of the fruit is covered.
Pour into a pot and bring the mixture to a boil. Boil for exactly 4 minutes.
Take the pot off the heat and puree the soft fruit with a hand mixer.
Pour into clean glasses (wash with boiling hot water before) put on the screw cap, turn the glass over and leave to cool upside down.
You can keep the closed glasses for months, refrigerate once opened.