I love eating jams, but I love making them even more. My favorite seasonal fruits at the moment are without hesitation rhubarb and strawberries. They offer delicious jam.
For rhubarb, I go to my garden where I have the pleasure of having a pretty foot. However, I can’t get strawberries. So when I find parcels of jam strawberries, I take advantage of it. They are not necessarily very beautiful, sometimes a little crooked, but they are nevertheless as good as the others which are 4 times more expensive. I use part of it to eat like this or make desserts and the rest is perfect for making jams.
The marriage of rhubarb and strawberry is always a success. I like!
With farmhouse white cheese, it’s a treat. I eat it every day now.
Cook over high heat for about 10/15 minutes, stirring regularly. Remove the foam that forms on the surface. When the jam is ready, you see a change in the bubbling. You can also test its grip by placing a drop on a plate.
Pour the jam into 4 very clean jars. Close and turn the jars over for a few minutes.
Eat in the coming weeks.
To finish: for my jams, always the same principle. I only do what I eat quickly, because I no longer want to store jams of all kinds. By doing so, I reduce the amount of sugar.
I’m also not looking to have a very set jam. I do not like it. It is therefore not necessary to add special sugars.
Out of habit, and even if I don’t keep my jam for very long, I still sterilize my jars by putting them in boiling water for 5 minutes. Above all, it removes odors that may remain from previous use and storage.
You can also skip the hassle and put the jam in a big jar to keep in the fridge.
To keep the jam for several months in good conditions, it would take more sugar. Normally it is as much sugar as fruit.