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confettura di rabarbaro

RHUBARB AND RED FRUIT JAM

A delicious, unusual jam perfect for summer breakfasts! Cherries, strawberries and rhubarb: all enclosed in a jar!
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Prep Time 15 minutes
Cook Time 50 minutes
Course breakfast
Cuisine Mediterranea
Servings 4 jars

Ingredients
  

  • 350 g rhubarb 300 g net of waste
  • 550 g cherries 500 g net of waste
  • 600 g strawberries 580 g net of waste
  • 1 organic lemon
  • 330 g white sugar

Instructions
 

  • Wash the rhubarb and clean it: you have to clean it like celery, removing the filaments.
  • Cut it into slices and put it in a large casserole.
  • Wash and pit the cherries, cut them into quarters and add them to the rhubarb.
  • Wash the strawberries, clean them, cut them into small pieces and pour them into the casserole.
  • Also add the grated zest and the juice of the lemon.
  • Add sugar, stir and bring to the fire.
  • Over high heat, bring to a boil, then lower the heat and continue cooking for 50-60 minutes, stirring often.
    Blend a little the jam with an immersion blender.
  • Pour the hot jam into the sterilized jars, close them with the lids and turn them upside down for 20 minutes.
  • Now proceed with the double sterilization: put the jars in a large pot and cover them completely with cold water.
  • Bring to boil, low the heat and cook for 20 minutes.
  • Let the jars cool in the water, dry them and store.
Keyword jam, strawberry jam, strawberry and cherry jam, rhubarb jam, rhubarb and strawberry jam, cherry jam, red fruits jam