Rhubarb and strawberries jam #2

purée the strawberries with a potato masher.

Dice the rhubarb (do not peel, except for winter rhubarb).

Measure the fruits separately and put them in an enamelled cast iron pan, if possible.

Add the sugar, stir well and let sit for 12 hours.

The next day, boil over high heat.

Add the lemon rind and baking soda.

Boil until jam has a smooth consistency, stirring often.

Pour in sterilized jars.

Cover with paraffin and seal.


1 L of strawberries, washed and hulled

1 L of rhubarb, washed

1.5 L of sugar

5 ml of grated lemon rind

1 pinch of baking soda