ana I love strawberries, I love rhubarb … This year for the first time I’m making strawberry jam and not just any.
I added him a limoncello liqueur brought from a holiday in Rome instead of lemon juice.
Jam comes out sweet enough and with a beautiful color.
Ingredients
- 2kg strawberries
- 600g of sugar
- 100ml limoncello
- spoon of water
- 100g of rhubarb
Wash the strawberries. Remove the rhubarb and cut into small pieces.
We throw the fruits into the saucepan. We add water, sugar and limoncello. We crush the potato press to extract the juice from strawberries.
Stifle the whole on medium heat for about 45 minutes. Decrease it to a small fire and cook for another 45 minutes until a lot of water evaporates. (time may be longer)
Leave to cool.
We’re preparing jars. Pour ready jam into them and turn off.
We pasteurize for about 15 minutes and let it cool down. Only then we pull it out.
Jam should be kept in a cool place for a year.
Strawberry jam with rhubarb and limoncello
I love strawberries, I love rhubarb … This year for the first time I'm making strawberry jam and not just any.
- 2 kg strawberries
- 600 g sugar
- 100 ml limoncello
- 1 tablespoon water
- 100 g rhubarb
Wash the strawberries. Remove the rhubarb and cut into small pieces.
We throw the fruits into the saucepan. We add water, sugar and limoncello. We crush the potato press to extract the juice from strawberries.
Stifle the whole on medium heat for about 45 minutes. Decrease it to a small fire and cook for another 45 minutes until a lot of water evaporates. (time may be longer)
Leave to coolWe're preparing jars.
Pour ready jam into them and turn off.
We pasteurize for about 15 minutes and let it cool down. Only then we pull it out.
Jam should be kept in a cool place for a year.
