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Thoroughly wash the strawberries, remove the hulls, and cut larger ones into pieces if necessary.
Wash the rhubarb, remove any tough ends, and cut the stalks into small pieces.
Put the strawberries and rhubarb into a large jam bowl.
Sprinkle the gelling sugar over the fruit and mix well.
Let the mixture rest for about 1 hour to allow the fruit to release its juices. Less time? Stir regularly while the fruit heats up so the sugar dissolves properly.
Place the pot over medium heat and bring to a boil, stirring constantly.
Once the jam boils, let it simmer gently for another 20 minutes.
Meanwhile, pluck the flowers from the elderflower umbels.
After 20 minutes, add the elderflower and psyllium husk powder to the jam.
Stir everything well so that the psyllium husk powder is evenly distributed.
Immediately fill the warm, sterilized jam jars to just below the rim.
Immediately seal the jars with the lid and turn them upside down while they cool.
Are you using unsterilized jars? Then additionally sterilize the filled jars in a hot water bath or in the oven according to the classic preservation method.
Tips
- Use ripe summer strawberries for the best natural sweetness.
- The combination of sour rhubarb and sweet strawberries creates a perfect balance.
- Elderflower adds a subtle floral note without being overpowering.
- Psyllium husk not only provides extra fiber but also helps to thicken the jam beautifully.
- Delicious on whole-wheat sourdough bread, pancakes, yogurt, or overnight oats.
- Store sterilized, sealed jars in a cool, dark place. They will keep well for 9 to 12 months.
- Store an opened jar in the refrigerator and use within 3 to 4 weeks.
