← All recipes

🍳 Strawberry Rhubarb Jam with Lemon Verbena

570 kcal · 30 min · 4 servings

Strawberry Rhubarb Jam with Lemon Verbena Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the strawberries thoroughly.
  2. 2. Remove the green stems and leaves from the strawberries.
  3. 3. Cut the strawberries into small pieces.
  4. 4. Wash the rhubarb.
  5. 5. Peel the outer skin of the rhubarb.
  6. 6. Cut the rhubarb into small pieces.
  7. 7. Place the prepared strawberries and rhubarb into a large pot.
  8. 8. Mix the fruit and vegetable well with the sugar.
  9. 9. Let the mixture sit for about 30 minutes.
  10. 10. Rinse the lemon verbena briefly under running water.
  11. 11. Shake the plant dry.
  12. 12. Pluck the small leaves from the lemon verbena stems.
  13. 13. Puree the strawberry-rhubarb mixture only roughly.
  14. 14. Make sure that some pieces remain in the mash.
  15. 15. Add the plucked lemon verbena leaves to the jam mixture.
  16. 16. Bring the jam to a boil while stirring constantly.
  17. 17. Let the jam simmer bubbling for about 3 minutes.
  18. 18. Stir the jam continuously while cooking.
  19. 19. Perform a gel test if necessary to check the consistency.
  20. 20. Fill the hot jam into previously rinsed screw-top jars with hot water.
  21. 21. Seal the jars tightly.
  22. 22. Turn the sealed jars upside down for 5 minutes.
  23. 23. Let the jam in the jars cool down completely.
  24. 24. Store the finished jam in a cool and dark place.

Nutrition per serving