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Rhubarb-raspberry-vanilla jam

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Ingredients for 6 servings:

  • 500 g raspberries, frozen or fresh
  • 500 g rhubarb, prepared weighed
  • 500 g gelling sugar 2:1
  • 2 packets of vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Thaw the raspberries. Cut the rhubarb into small pieces and add to the raspberries. Add the gelling sugar and mix well. Bring to a boil according to the package instructions and cook for about 5 minutes. Finally, stir in the vanilla sugar. Pour into the jars while still hot, seal, and let cool.

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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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