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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