Strawberry jam/rhubarb of @onpartageout

1. Clean the fruit, hull the strawberries, lightly peel the rhubarb.

2. Cut the fruit into pieces and weigh everything. You will be able to calculate the amount of sugar needed. You need 800g of sugar per kilo of fruit.

3. Put the fruit in the stainless steel basin and pour in the lemon juice, mix. Then add the sugar.

4. Stir everything with a wooden spoon to evenly distribute the sugar with the fruit. Let sit for at least 12 hours, stirring occasionally to dissolve the sugar.

5. Heat over medium heat, stirring regularly so that the sugar does not stick. The preparation must reduce. By reducing, it will release a foam which is skimmed off using a skimmer, being careful not to remove any fruit.

6. To check the cooking time (generally 1 hour), simply take a little of the mixture and put it in a small dish. If the mixture sticks to the bowl, you can stop cooking.

7. Scald the jars and their lids and dry them with a clean cloth.

8. Using the stainless steel funnel, fill your jars to 1 cm from the edge, close with the lid tightly then invert them immediately.

All you have to do is wait for them to cool down to adorn them with your most beautiful labels ❤️

Why macerate fruit?
The 12-hour maceration allows the sugar to penetrate the fibers of the rhubarb and preserve the hold of the strawberry pieces during cooking.