Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 4 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g rhubarb
- 500 g raspberries
- 0.5 teaspoon ½ vanilla powder
- 1 kg preserving sugar :
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb and cut into small cubes. Sort the raspberries and turn them through the Flotte Lotte so that the grains are reduced.
- Put the raspberries and rhubarb in a tall saucepan, mix well with the preserving sugar and leave to stand for at least 3 to 4 hours. Then bring the mixture to the boil, add the ground vanilla and cook for 5 minutes from the boiling point.
- Then pour the jam into prepared jars rinsed with hot water, put the lid on it, turn it upside down and let it cool down.
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