Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 700 g strawberries
- 300 g raspberries
- 2 vanilla pods, the pulp it
- g 1,000 preservin suar (1: 1)
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Wash and clean the strawberries. Then quarter the strawberries and put them together with the raspberries in a high saucepan and slowly bring everything to a boil. Slit open the two vanilla pods and scrape out the vanilla pulp. Put the pulp in the pot and grind the mixture with the hand blender.
- Add the preserving sugar and vanilla sugar to the mixture and bring everything to a boil over medium heat. Let the mass boil for a total of about 2 minutes.
- At the same time, rinse the jam jars and lids with hot water and dry the lids. Pour 175 g of hot jam into each jar, screw on the twist-off lid and let it cool down.
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