Summary

Ingredients

• 1 kg rhubarb
• 2 banana (s), more depending on taste, ripe fruits are also possible
• 0.5 ½ vanilla pod (bourbon vanilla)
• 500 g preservin suar, 2: 1
• some cane sugar, optional
• some lemon juice
• 1 shot rum

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Instructions

1. Wash and clean the rhubarb and cut into small pieces (2 cm). Peel and slice the bananas. Scrape out the pulp of half a vanilla pod and add it along with the pod. Then add the preserving sugar and drizzle some lemon juice (from about half a lemon to a whole lemon) over it. If you like it, you can add cane sugar (gives it an even better taste). But be careful, it is very sweet!
2. Then let it steep for half a day. I always prepare it the evening before and cook the jam the next day.
3. Heat the whole thing in a sufficiently large saucepan, stirring constantly, let it boil for about 4 minutes, add a dash of rum just before the end of the cooking time (amount depending on taste). Fish out the vanilla pod, pour the mixture into sterilized, small jars and place them closed on the lid. Turn the glasses over again after 5-10 minutes - done!
4. A small hint:
5. I always clean the glasses with hot water and heat them in the oven at around 130 ° C. I usually boil the lids briefly and disinfect them with some cheap grain or vodka. I`ve never had a moldy or bad jam, so it`s worth it.
6. The jam is super tasty, but quickly loses its aroma after opening - hence the small jars.