Strawberry – Rhubarb – Vanilla – Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg strawberries
- 1 kg rhubarb
- 0.5 ½ vanilla pod (also scraped)
- 1 bag / s citric acid
- 2 packs preserving sugar, 1:
- 1 bag / s canning aid
Print Recipe
Pin Recipe Instructions
- Wash, clean and roughly cut the strawberries into pieces. Wash, peel and cut the rhubarb into 1 cm slices.
- Put everything in a high saucepan, mix the preserving sugar, the vanilla pod and the citric acid into the fruit and let stand for 2 hours, draw to the juice, stir every now and then.
- Thoroughly rinse about 10 jam jars, rinse with boiling water and have them ready.
- Now bring the fruits to the boil and cook for a good 4 minutes, remove the pot from the stove and mix the preserving aid well into the fruits. Use a liter measure to help fill the jam into the jars, close tightly and turn upside down for a good 5 minutes. As a result, the lid closes better and there is now and then a clicking noise when you straighten it up again, if it is well closed.
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