Rhubarb – Raspberry Jam with Vanilla and Lemon
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 2,400 rhubarb
- 600 g raspberries
- 1 lemon (s)
- 1 vanilla pod (s)
- g 1,000 Gelierfix (3: 1)
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb, then weigh 2400 g and place in a large saucepan. Add the raspberries and let them cook. Divide the vanilla pod, scrape out the pulp and add it to the saucepan, also add the lemon juice.
- Bring everything to the boil, remove the vanilla pod, then puree everything with the hand blender. Now add the sugar (mixed with Gelierfix 3: 1) and cook for at least 5 minutes while stirring constantly.
- Then immediately pour into the prepared jars, put the lid on and let cool on the head.
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