Nothing but a Summer Jam

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Rinse twist-off jars and lid with hot water. This way bacteria that could spoil the jam have no chance. Then drain glasses upside down on a clean tea towel.

2. 2

   Wash the strawberries, cut off the green stalk. Halve or quarter the strawberries depending on their size.

3. 3

   Cut the ends and leaves off the rhubarb. Wash the sticks. Grasp the hard fibres at one end of the stick with a kitchen knife and pull them off lengthwise. Cut the rhubarb into pieces about 2 cm in size.

4. 4

   Cut the vanilla pod in half lengthwise. Scrape out the vanilla pulp with the blunt back of the kitchen knife.

5. 5

   Put a total of 1 kg of strawberry and rhubarb pieces in a large pot. Mix with vanilla pod, vanilla pulp, lemon juice and jam sugar.

6. 6

   On your mark, get set, go! Bring everything to a boil over high heat, stirring continuously. Only when the strawberry-rhubarb mix is boiling, the official cooking time begins. Simmer the fruits for 3-4 minutes until they are bubbling.

7. 7

   Stir continuously so that nothing burns.

8. 8

   If foam should form on the surface, please skim off with a skimmer. Why? Foam is a breeding ground for bacteria and also brings air bubbles into the jam. Not cool!.

9. 9

   It will be exciting! Gelling test 1.0 - for this, take off some jam with a wooden spoon and put it on a cold saucer. Wait a short time! Now push the jam together with the wooden spoon. If jelly-like wrinkles form, the jam is ready to be filled.

10. 10

    If not, boil them for another 1-2 minutes.

11. 11

    Immediately pour the jam into a measuring jug or use a funnel to fill the jars brimful by brim. Screw the jars tightly and turn them upside down for about 5 minutes. This allows the remaining air to escape.

12. 12

    Then turn again properly, screw tight again and let the jam cool down completely. This is what summer tastes like, friends!