Strawberry-Rhubarb Jam (Jordbær-rabarber syltetøj)
There is just nothing better than the combo of sweet, juicy strawberry and tangy, sour rhubarb in the summertime! Use this jam for other recipes, like cakes and pastries, or just enjoy on top of toast.
Ingredients
- 210 grams (about 3 stalks) of rhubarb
- 450 grams (about 1 lb) strawberries
- 250 grams (1 + 1/4 cup) granulated sugar
- Pinch of salt
Instructions
- Wash the fruit you are going to use well. Chop up the rhubarb into small pieces and cut the strawberries in half.
- Add the fruit, sugar, and a pinch of salt to a pot.
- Cook the jam over medium to low heat. The fruit will start to release liquid which will then bubble; keep it at a simmer for 10-15 minutes, stirring occasionally.
- After 15 minutes, check the consistency of the jam. We look for a jam consistency where if you run a spoon or spatula across the bottom of the pot, you can see the bottom for a split second before it gets covered.
- Once you are happy with the thickness of the jam, transfer to a heat proof bowl and let cool; transfer to a storage container and keep the jam in the fridge. Use this jam within a week. Enjoy!
