Jam of Rhubarb with Strawberries and Vanilla

Wash the rhubarb and cut into fine cubes. Very thick sticks should be peeled, the tender young ones should be chopped without peeling. Rinse the strawberries under cold running water, remove the green and cut the fruit in half or quarter, depending on the size, and put everything in a large saucepan.

Mix the fruits with the preserving sugar and vanilla sugar and leave to rest covered for at least 12 hours. Then mix again and bring to the boil while stirring. Let it boil "bubbly" for four minutes, then do the gelling test, that is: if the last drop sticks to the wooden spoon that is held up and is no longer liquid, everything is okay and the finished jam can be filled into prepared jars. If you don't like the jam so much "chunky", you can mix it briefly with the hand blender.

Immediately close with lids. The "turning the glasses upside down", which is mentioned again and again and everywhere, is absolute nonsense, only sticks the lids together and is of no use at all! Let this my favorite jam get cold and enjoy it on fresh bread or rolls with good butter .... hmmm !!