Home » Recipes » Fagor » Rhubarb strawberry jam using a Fagor
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Imagine a vibrant jar of rhubarb strawberry jam, a blissful blend of tart and sweet that dances on your taste buds like a summer garden party. This delightful concoction of 500 grams of rhubarb and 300 grams of strawberries brings together two fruits that have historically been the talk of the town—rhubarb, a perennial plant often mistaken for a fruit, and strawberries, the beloved berry of many. Did you know that rhubarb was once used as a medicinal herb and only gained popularity in desserts in the 18th century? With 450 grams of sugar and a sprinkle of agar to give it that perfect jellied texture, this jam is not just a spread, but a celebration of flavors that can turn any morning toast into a gourmet experience. Just remember to flip those jars upside down to ensure a proper seal—it's like giving your jam a well-deserved nap!
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