preparation

One of our favorite jams: strawberry rhubarb. A little tip: if the fruits in the garden are not all ripe at the same time, freeze the tires cleaned and chopped in the meantime and then simply boil them down with the remaining fruits later.

Wash the strawberries well and remove the green. Cut into small pieces and heat slowly in a pot. Wash the rhubarb in the same way, peel it a little if necessary and add it to the strawberries, cut into small pieces. Add the crushed cardamom pods, as well as the zest and juice of an organic lemon. Heat the fruit slowly and simmer gently for about 15 minutes. Before the fruits are finely pureed, fish out the cardamom and finally stir in the sugar. Depending on the instructions on the package, let it simmer for another 4-8 minutes while stirring gently. Pour the jam into hot, washed, clean jars and close immediately.

Tastes wonderful on Sunday Striezel or as a filling in a roulade!