Rhubarb and carrot jam with lemon

Ingredients for 1 servings:

• 500 g rhubarb, cleaned
• 500 g carrot(s), cleaned
• 1 organic lemon(s), zest and juice
• 500 g gelling sugar 2:1
• e.g. vanilla pod(s) or tonka bean

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

fruity-fresh spring jam

Grate carrots, for example, using a cucumber slicer. Cook in the microwave with the juice and zest of the organic lemon for 5 minutes at around 800W. Cut the rhubarb into small pieces. Place the rhubarb and cooked carrots in a saucepan, mix with the gelling sugar, and add a slit vanilla pod or some grated tonka bean, if desired. Bring to a boil and simmer for 4 minutes, or according to the instructions on the gelling sugar packaging. Pour hot into well-cleaned twist-off jars and seal. Let stand upside down for 5 minutes, then turn the jars upside down and let cool, ideally covered with a towel. Tip: You can also refrigerate the rhubarb and carrot gelling sugar mixture overnight; this will allow the mixture to draw more juice. Don’t make the jam until the next day.