Vanilla – Strawberry – Rhubarb Jam

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg strawberries
1 kg rhubarb
1 vanilla pod (s)
1 ½ kg preserving sugar

Instructions

Peel the rhubarb and cut into small pieces. Cut the strawberries into pieces of roughly the same size. Put in a large saucepan. Add the pulp from the vanilla pod and the vanilla pod. Let the fruit mass stand for at least 3 hours.
If you don`t want any pieces in the jam, remove the vanilla pod, puree the fruit mass, add the pod again. Bring the fruit mixture to a boil and simmer for about 20 minutes. Remove the vanilla pod, add the preserving sugar and cook according to the instructions on the packet (about 4 minutes).
Immediately pour the jam into jam jars.

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.