Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Strawberries; 500 g Rhubarb; 1 Vanilla pod; 1 package (500 g) Gelling sugar 2:1

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Strawberries
500 g Rhubarb
1 Vanilla pod
1 package (500 g) Gelling sugar 2:1

Directions

1
Clean, wash, drain and cut the strawberries into very small pieces. Wash and clean the rhubarb and also cut it into very small pieces. Cut the vanilla pod lengthwise and scrape out the pulp.
2
Put strawberries, rhubarb, jam sugar, vanilla pod and vanilla pulp in a pot. Bring to the boil while stirring, let simmer for about 4 minutes at high heat.
3
Remove the vanilla pod and immediately pour the jam into clean jars with twist-off lids. Close the jars, turn them upside down for about 5 minutes, then let them cool down completely. Store in a cool and dark place.
4
Shelf life approx. 2 years.