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Rhubarb and strawberry jam with vanilla flavor

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Ingredients for 1 servings:

  • 1,500 g rhubarb
  • 500 g strawberries
  • 1,000 g gelling sugar, 2:1
  • 3 packets of vanilla sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the rhubarb and cut into small pieces (1-2 cm). Purée the strawberries. Cook the rhubarb and vanilla sugar over high heat for 15 minutes until soft, then add the puréed strawberries. Then (when everything is boiling again), add the gelling sugar and cook over high heat for 4 minutes. Pour the boiling jam into jars, seal immediately, and let stand upside down for a few minutes. After a few minutes, turn the jars upside down and let cool. I prefer 2:1 gelling sugar; it’s sweet enough. 1:1 is much too sweet for me.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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