Rhubarb-banana-strawberry-vanilla jam

Ingredients for 1 servings:

• 600 g rhubarb
• 200 g banana(s), chopped
• 200 g strawberries, quartered
• 2 packs of gelling sugar (e.g. Tropic gelling sugar)
• 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 minutes; Total time approx. 12 hours 34 minutes

Peel and chop the rhubarb. Split the vanilla pod lengthwise and scrape out the seeds. Mix the rhubarb, vanilla seeds, and pod with the preserving sugar (I prefer Tropic preserving sugar because I find it more flavorful, but regular preserving sugar is fine too) and let it sit overnight. The next day, add the quartered strawberries and chopped bananas and bring to a boil in a saucepan. Remove the pod, too, otherwise it will overcook and leave unsightly brown threads in the jam. Boil everything over high heat for 4-5 minutes according to the package instructions, test for settling, and pour the jam into clean, rinsed jars (I used 6 250 ml jars) and let it cool.