Strawberry Rhubarb Jam with Elder Flowers

For the strawberry-rhubarb jam, wash the strawberries, remove the hulls, roughly chop them and put them in a large pot. Add the sugar, mix with a clean wooden spoon and leave to infuse for a while.

It is best to then puree the strawberries. In the meantime, peel the rhubarb if necessary and cut into very small cubes. To do this, it is best to cut the rhubarb in half once, cut into sticks and then dice.

Add to the strawberries and allow to infuse. Now carefully remove the elder blossoms from the umbels with your fingers and add them to the mixture and let them infuse again.

In the meantime, prepare the jars, rinse them hot and add the alcohol. Put the pot on the stove and bring the mixture to a simmer. Simmer for about 10 minutes, stirring occasionally. Make a jelly test.

To do this, pour some of the jam onto a saucer with a wooden spoon and place in the refrigerator for a short time. If the jam is too liquid, continue to simmer.

When the jam is ready, skim off the foam (small bowl) and pour the jam with the ladle into the prepared jars. It is best to wrap the jars with the tea towel beforehand to avoid burning your fingers.

Close the jars tightly, turn them upside down for a few minutes. Enough for about 16 glasses of 215 ml.

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