Summary

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

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Instructions

1. Wash, clean and roughly cut the strawberries into pieces. Wash, peel and cut the rhubarb into 1 cm slices.
2. 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.
3. Thoroughly rinse about 10 jam jars, rinse with boiling water and have them ready.
4. 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.