Strawberry and Rhubarb Jam with Lemon Verbena

Ingredients

• 600 g strawberries
• 400 g rhubarb
• 500 g gelatin sugar (2:1)
• 1 handful lemon verbena

Instructions

1. 1.

   Wash, clean and chop the strawberries. Wash, trim and cut the rhubarb. Place the strawberries and rhubarb in a large pot and mix with the sugar. Let steep for about 30 minutes.

2. 2.

   Rinse the lemon verbena, shake dry and pluck off the leaves.

3. 3.

   Coarsely puree the strawberries and rhubarb so some pieces remain. Add the lemon verbena. Bring the jam to a boil while stirring constantly, then simmer bubbling for about 3 minutes. Stir continuously and perform a gel test if desired.

4. 4.

   Fill the jam into hot sterilized screw-top jars, seal and turn them over for 5 minutes. Let cool and store in a cool, dark place.