Strawberry cake
47 recipes
Rhubarb jar, strawberries and strawberries
ingredients
servings
10
Strawberries
400 grams
Rhubarb
400 grams
Brown sugar
350 grams
Lemons
1 unit
preserves from Italy - Lazio
Rhubarb jar, strawberries and strawberries
Rhubarb jar, strawberries and strawberries
ready in
24 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rhubarb jar, strawberries and strawberries
preparation
step 1
NB: The original recipe involves the use of wild strawberries (which are not currently available on the ingredient list). We would therefore have: 250 gr of wild strawberries and 150 gr of strawberries
step 2
Cut the rhubarb ribs in two in the direction of length, remove the outer filaments (as it is done for the celery) and cut into slices half a cm in width.
step 3
Clean and wash the strawberries, then cut them too small (leave the whole forest strawberries).
step 4
Put the fruit in a saucepan together with lemon juice and sugar alternating with layers.
step 5
Allow to rest covered with film in the refrigerator overnight stirring from time to time to completely dissolve the sugar.
step 6
Then take the container back from the fridge and transfer the contents into a low and wide casserole from the bottom (this favors the evaporation of water and faster frying of the jam)
step 7
Turn on the fire and cook over medium heat for the first 10 minutes, mixing and removing the foam with a sizzle
step 8
Then lower the flame and continue cooking until the jam has reached the right texture
step 9
(About 20 minutes but always try the saucer before turning off the fire: drop some jam on a plate and if it stays it is ready, if it slides it needs to cook a little more)
step 10
For a finer jar, swim quickly with a diving mixer, if you prefer a more rustic jar, with the bits of fruit, leave it as it is.
step 11
Pour the still hot jam into the previously sterilized (and also hot) pots, close them and overflow them.
step 12
Wrap them in a clean cloth and allow to cool to room temperature, then flip and place in the pantry.
step 13
Store jars in a cool, dry place, away from sources of light and heat.
step 14
It is advisable to wait at least 2-3 weeks before consuming the jam. Once you open each jar, keep it in the refrigerator and consume within 3-4 days at the most.
