Rhubarb jam with strawberries, raspberries and vanilla

Ingredients for 4 servings:

• 900 g rhubarb, fresh
• 300 g strawberries, frozen
• 300 g raspberries, frozen
• 2 vanilla pods
• 500 g gelling sugar, 3:1

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

a delicately sour, wonderfully red jam with a delicate vanilla aroma

Place the raspberries and strawberries in a large saucepan while still frozen. Split open the two vanilla pods, scrape out the seeds, and add everything (seeds and pods) to the frozen fruit. Put the lid on the pan and let the fruit thaw slowly with the vanilla mixed in (takes a few hours). Peel the rhubarb and cut it into small pieces. After peeling, it should be about 900g. Add it to the now-thawed fruit. The fruit should have released some water/fruit juice. Mix everything thoroughly again and simmer gently over a low heat until the rhubarb is soft. Stir frequently to prevent burning and to ensure the vanilla is evenly distributed. When everything is quite mushy, blend everything thoroughly with a hand blender. Now add the gelling sugar 3:1, mix everything again, and simmer for about 8 minutes. Stir frequently. Test for settling and pour into clean jars while still hot. The addition of strawberries and raspberries gives the jam a wonderful red color, and the rhubarb adds a slightly tart flavor. The vanilla adds the finishing touch. I typically use fresh rhubarb, frozen strawberries, and frozen raspberries for this recipe.