Strawberry – Rhubarb – Vanilla – Jam

Ingredients for 1 servings:

• 1 kg strawberries
• 1 kg rhubarb
• ½ vanilla pod(s) (also scraped)
• 1 bag(s) of citric acid
• 2 packs of gelling sugar, 1:2
• 1 bag(s) of preserving aid

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Wash and hull the strawberries and roughly chop them into pieces. Wash and skin the rhubarb and cut them into 1 cm slices. Place everything in a tall saucepan, mix the gelling sugar, vanilla pod and citric acid into the fruit and let it stand for 2 hours to draw juice, stirring occasionally. Wash about 10 jam jars thoroughly, rinse with boiling water and set aside. Bring the fruit to a boil and simmer for a good 4 minutes, remove the pan from the heat and mix the preserving agent well into the fruit. Use a litre measure to help you fill the jam into the jars, close the lids tightly and turn them upside down for a good 5 minutes. This helps the lids seal better and you will occasionally hear a clicking sound when you stand them upright if the lid is properly closed.