Rhubarb and Raspberry Jam with Vanilla

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	4 hrs 35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 g rhubarb
500 g raspberries
0.5 teaspoon ½ vanilla powder
1 kg preserving sugar :

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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