Strawberry-Rhubarb Jam

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the rhubarb, drain and cut into small pieces. Weigh 500 g. Wash, clean, drain and quarter the strawberries. Weigh 500 g. Wash lemon balm and dab dry.

2. 2

   Cut leaves into fine strips. Peel limes so that the white skin is completely removed. Remove the fillets between the parting skins. Mix rhubarb and strawberries in a pot with jam sugar.

3. 3

   Bring to the boil while stirring and boil for 3 minutes until bubbly. Fold in lemon balm leaves and lime fillets. Pour into prepared glasses and close them.