Garnish

Strawberry, rhubarb and camelina jam

10 minutes

10 minutes

1 litre

Ingredients
Preparation
Ingredients

4 cups rhubarb

4 cups of strawberries

1 tbsp lemon juice

1 1/2 to 2 cups sugar (to taste)

1/4 cup camelina seeds

Preparation
  1. Dice the rhubarb and strawberries.
  2. Put the fruit, sugar and lemon juice in a pot and heat over low heat until the fruit water comes out.
  3. Once the preparation is more liquid, bring to a boil on high intensity 10 minutes or until the preparation is more consistent. CAUTION: The jam will continue to thicken as it cools with the seeds of the camelina, do not allow the preparation to reduce too much.
  4. Add the camelina seeds, then place the jam in your airtight jars. Let cool.

The jam will keep for 2 weeks in the refrigerator in an airtight container.

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