Rhubarb and Raspberry Jam with Vanilla

Summary

Ingredients

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

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Instructions

1. Peel the rhubarb and cut into small cubes. Sort the raspberries and turn them through the Flotte Lotte so that the grains are reduced.
2. 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.
3. 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.