Rhubarb – grape – jam with vanilla

Ingredients for 1 servings:

• 1,500 g rhubarb
• 50 g brown sugar
• 200 g raisins, currants or cranberries
• n. B. grape juice, as needed
• 600 g sugar
• 2 bags of Gelierfix, 3:1 (for 350g sugar and 1 kg fruit each)
• 2 tbsp citric acid, or ascorbic acid, heaped
• 50 g sugar
• 3 tbsp vanilla powder, or 3-4 vanilla pods

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

fruity-aromatic jam 3:1 with more fruit, less sugar

Wash and string the rhubarb, halve thick stalks lengthwise, then cut each stalk into short pieces (1 cm). Mix with brown sugar and let stand in the refrigerator for 3 hours or overnight. Prepare 6-8 jars (depending on size, 350-450 ml each): wash with hot water, pour boiling water over the lids. Weigh the rhubarb with the resulting liquid, the raisins, currants, or cranberries, and add grape juice to make up to 2000g. Bring to a boil in a large saucepan. Meanwhile, combine the sugar, gelling agent, citric acid, or ascorbic acid. Add as soon as it boils, and simmer for 4 minutes while stirring. Finally, finely grind the vanilla pods (including the outer pods) with the remaining sugar in a Moulinette or coffee grinder – or mix the vanilla powder with the remaining sugar – and stir in well. Immediately fill the prepared jars, filling them with the rims. Close the lids immediately.