Rhubarb-banana-strawberry-vanilla Jam

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	4 mins
Total Time	12 hrs 34 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

600 g rhubarb
200 g banana (s), finely chopped
200 g strawberries, quartered
2 packs preserving sugar (e.g. Tropic preserving sugar)
1 vanilla pod (s)

Instructions

Peel the rhubarb and cut into small pieces. Cut the vanilla pod lengthways and scrape out the pulp. Mix the rhubarb, the vanilla pulp and the pod with the preserving sugar (I prefer the tropic preserving sugar because I find it tastier, but it can also be a regular preserving sugar) and let it steep overnight.
The next day add the quartered strawberries and the finely chopped bananas and bring to the boil in a saucepan. Now remove the pod as well, otherwise it will boil over and leave unsightly brown threads in the jam.
Bring the whole thing to the boil for 4 - 5 minutes on high heat according to the package instructions, make the gelling test and pour the jam into clear rinsed glasses (I used 6 glasses of 250 ml each) and allow to cool.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.