Ingredients

Title Value
1. Rhubarb (petiole) 500 gram
2. Strawberry 200 gram
3. Apricots 300 gram
4. Sugar 1000 gram

Cooking

1 . Stage

Peel the rhubarb, cut into pieces. Wash the strawberries and remove the sepals. Cut large berries in half or quarters if desired. From the apricots to remove the seeds and cut the fruit into pieces. Before making jam, wash and sterilize the jars.

1. Stage. Peel the rhubarb, cut into pieces. Wash the strawberries and remove the sepals. Cut large berries in half or quarters if desired. From the apricots to remove the seeds and cut the fruit into pieces. Before making jam, wash and sterilize the jars.

2 . Stage

Fill the rhubarb with sugar and stir. It is not necessary to keep it for a long time, wait a little while for the rhubarb to start juicing. After this, you can put the pot on a low heat. Constantly stirring until the sugar has dissolved, bring it to a boil. Cook for 10 minutes, stirring.

1. Stage. Fill the rhubarb with sugar and stir. It is not necessary to keep it for a long time, wait a little while for the rhubarb to start juicing. After this, you can put the pot on a low heat. Constantly stirring until the sugar has dissolved, bring it to a boil. Cook for 10 minutes, stirring.

3 . Stage

Then add the strawberries and apricots, mix well. After boiling, cook for 30 minutes, or until desired consistency.

1. Stage. Then add the strawberries and apricots, mix well. After boiling, cook for 30 minutes, or until desired consistency.

4 . Stage

The jam is ready. Pour it into the prepared sterilized jars. I close it with screw caps. After cooling, store in a cool place.

1. Stage. The jam is ready. Pour it into the prepared sterilized jars. I close it with screw caps. After cooling, store in a cool place.