Apple-strawberry-rhubarb jam

Apple-strawberry-rhubarb jam

We fill up with fruits and vitamins with this original and delicious jam.


  • 500 g strawberries
  • 500 g rhubarb
  • 1 kg of caster sugar
  • 2 golden apples (preferably organic)
  • 20 cl of water


Wash and cut strawberries. Cut them in half. Wash and peel the rhubarb and cut into 2 cm pieces.

Bring the water to the boil with the caster sugar. Add the strawberry pieces and cook for 5 minutes in small broths.

Wash the apples and mix them whole with the skin. Take two ladles of the cooking juice from the strawberries and cook the apple puree in it for 5 minutes.

Filter everything and cook with strawberries and rhubarb for 15 minutes, stirring occasionally.

Froth the surface of the jam, then pour it into the jars.

Let cool by covering with a cloth, then close with cellophane. For jars with a lid and seal, close the jars when they are hot and turn them upside down to let cool by creating an air gap.

Store your jars of jam in a dry place, away from light.