Recipe Strawberry jam/rhubarb of @onpartageout

Clean the fruits, hull the strawberries, slightly peel the rhubarb. 

Cut the fruits into pieces and weigh everything. You can calculate the amount of sugar required. It takes 800g of sugar per kilo of fruit. 

Put the fruits into the stainless steel bowl and pour the lemon juice, mix. Then add the sugar.

Stir everything with a wooden spoon to properly distribute the sugar with the fruits. Repeat at least 12 hours, stirring from time to time to dissolve the sugar.

Heat over medium heat, stirring regularly so that the sugar does not hang. The preparation must reduce. By reducing, it will release a foam that is foamy using a skimmer, being careful not to remove from the fruit.

To check the cooking (generally 1 hour), just take a bit from the mixture and put it in a small cup. If the mixture hangs on the cup, you can stop cooking.

Back the pots and their lid and dry them with a clean cloth. 

Using the stainless steel funnel, fill your pots 1 cm from the edge, close with the lid, tightening well then turn them immediately.