Strawberry-ginger Preserve

Ingredients

• 500 g ripe strawberries
• 1 kg red rhubarb
• 3 tbsp Lemon juice
• 0.5 tsp vanilla powder
• 500 g 3:1 gelatin sugar

Instructions

1. 1.

   First, boil jars and lids in a large pot of hot water for about 10 minutes. Remove the jars from the water and turn them upside down on clean kitchen towels to cool.

2. 2.

   Wash, trim, and chop the strawberries and rhubarb. Mix with lemon juice, vanilla powder, and gelatin sugar; let sit for one hour.

3. 3.

   Transfer everything into a pot, bring to a boil, simmer for 4 minutes, then pour into the prepared jars. Seal tightly, place upside down for 10 minutes, flip back over, and allow to cool completely. Store the preserve in a cool, dark place.