Rhubarb strawberry jam using a Silvercrest Monsieur Cuisine
(5)
Preparation time
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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!
Ingredients
- 500 g Strawberry
- 500 g Rhubarb
- 1000 g Granulated sugar
- 2 Tablespoon(s) Lemon juice
Steps
Fruit Prep
- Add 500 g of strawberry in a container.
- Add 500 g of rhubarb in the container.
- Weigh the strawberries and rhubarb together.
- Cut the strawberries in half.
- Cut the rhubarb into 1-2 cm pieces.
Jam Making
- Transfer the content of the container in the food processor bowl.
- Add 1000 g of granulated sugar in the food processor bowl.
- The quantity of sugar should be equal to the weight of the combined fruits.
- Add 2 tablespoon(s) of lemon juice in the food processor bowl.
- Add 2 tablespoons of lemon juice per kg of fruit.
- Mix manual: 20:00min / 100°C / Speed 2. Filler cap open
- Check the consistency of the jam by placing a small amount on a cold plate and tilting it. If it sets, it is ready. If not, cook for a further 5 minutes at 100°C, speed 2.
Jarring
- Transfer the content of the food processor bowl in an airtight jar.
- Pour the hot Strawberry Rhubarb Jam into sterilized jars.
- Seal the jars immediately.
- Let cool completely before storing.
