This is by far my favorite homemade jam. The subtle aromas provided by the rose water and amaretto liqueur make a big difference with any other strawberry jam you have ever tried.
1 pound strawberries
½ pound rhubarb
1 ½ cups sugar
1 tbsp. rose water
1 tbsp. amaretto liqueur
1.- Wash and hull the strawberries and clean the rhubarb. Peel the lemon, remove the seeds and inside membrane.
2.– Using a food processor, chop the rhubarb and then add the strawberries and lemon pulp and chop them coarsely.
3.- Boil the jars, lids, tongs and any other utensils for 15 minutes to sterilize them while you are preparing the jam.
4.- Combine the sugar and chopped fruit in a large saucepan and cook over low heat, stirring very frequently, for 25-30 minutes until it thickens enough to have the right texture when it cools down (it always gets thicker then). Some people try pouring a tablespoon of the jam on a very cold surface –a plate, a spoon…- and checking that it gels. You will have to try a few times until you get your favorite texture.
5.- Add the amaretto, cook for 2 minutes and add the rose water. Cook for another minute or until it looks like a light gel.
6.- Pour the jam into the jars, put the lid on and turn them upside down, so they are resting on the lids. Wait until they are totally cold before storing them.
You can also add 2 tbsps. lemon juice instead of the pulp