Strawberry and Rhubarb Jam

• Marinating time: 2hrs
• Preparation time: 30min

1. Wash out the strawberries, and then dry them out with a paper towel. Detach them from their stems and cut them up in small pieces.
2. Place the pieces in a bowl large enough and smash them down with a culinary mill.
3. Wash out the rhubarb, then withdraw the fibers form the stems and chop them up in thin slices. Add them to the strawberries.
4. Add the sugar and let it marinate for an approx. of 2 hours. Every now and then do some stirring.
5. Wash the crystals recipients with hot water, and let them drip dry.
6. Stir the mixture in a pot on he fire until boiling point. Withdraw the foam that gets created on the top, and let it boil on a low flame for about 2 min.
7. Fill the crystal recipients with the gooseberry jelly and close them immediately. The jelly will last for about 6 months in a fresh place.