Ingredients for Strawberry Rhubarb Jam:
Cut the rhubarb in pieces before blending together with the strawberries in the blender.
Mix with sugar. Usually its 1:1 fruit and sugar, but you can try with a bit less if you like. Pour in the fruit pectin.
Boil mixture then simmer for 5 - 10 minutes. Stir frequently. When finished take off the foamy top layer of the mixture.
How to know the rhubarb strawberry jelly is finished?
Put one teaspoon of the hot mixture onto a plate, if it gelatinizes, the jam is ready.
Pour the hot strawberry rhubarb jam in hot sterilized jars. Make sure to fill it up to the top. Clean the jars with a damp towel. Close tightly. After 10 minutes turn around and place jars on the lid. Let cool down, turn around again and store.
Tip for better conservation: Please don't try it if you don't feel comfortable working with fire!!!!
Add one tablespoon of vodka, whiskey or gin on top of the rhubarb jam before closing the lid. Light it and close quickly the lid. The fire will consume all of the alcohol and the oxygen. Inside the jar you will have a vacuum that allows for longer storage without using preservatives.