Strawberries and rhubarb jam with C. Ferber method
A special and delicious jam: strawberries and rhubarb! Prepared with the Ferber method, it keeps the colors bright and vivid!
Ingredients
- 500 gr ripe strawberries
- 500 gr rhubarb
- 1 apple
- 350 gr brown sugar
- juice of 1 lemon
Instructions
- Gently wash the strawberries, clean them and cut them into small pieces.
- Do the same with the rhubarb and pour everything into a large pot.
- Clean the apple, chop it coarsely with the lemon juice and add it to the strawberries and rhubarb.
- Also add the sugar, mix well and let it rest for 1 hour in the refrigerator.
- Bring to the heat, bring to a boil and immediately turn off the flame.
- Allow to cool completely, cover with the lid and refrigerate overnight.
- The next morning pass the fruit in a colander in order to divide it from the juice.
- Return the juice to the pot and bring it to a boil.
- Lower the heat and cook only the juice for 15 minutes.
- Now add the fruit kept aside and cook for another 15 minutes.
- Turn off and immediately put the hot jam in the previously sterilized jars.