Summary

Ingredients

• 1 kg rhubarb, cleaned
• 2 kg raspberries, frozen
• 1 ½ kg preserving sugar, 2:
• 2 lemon (s), add the juice
• 25 g vanilla suar (bourbon)

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Instructions

1. Clean the rhubarb and cut into cubes, mix with 500g preserving sugar and let stand until the rhubarb has drawn juice. Mix the raspberries with 1 kg of preserving sugar. Now combine the rhubarb and raspberries, add lemon juice and cook according to the jam sugar instructions, skim and add the vanilla sugar. Now fill the prepared twist-off glasses. I got 17 jars of 230 ml each.