Strawberry Rhubarb Jam

Ingredients

• 700 g ripe strawberries
• 500 g fresh rhubarb
• 400 g gelesugar (3:1)
• 2 Vanilla Beans
• 1 untreated lemon (juice)

Instructions

1. 1.

   Wash, clean and slice the strawberries into wedges. Wash the rhubarb, trim the ends, peel the stalks, cut the rhubarb into pieces and mix with the strawberries and sugar.

2. 2.

   Split the vanilla beans lengthwise and scrape out the seeds. Add the vanilla seeds, beans, and lemon juice to the fruit mixture in a pot and cover for about 2 hours. Stir slowly while heating and bring to a boil.

3. 3.

   Cook the strawberry-rhubarb mixture uncovered for 4-5 minutes until bubbling, then remove the vanilla beans. Fill the prepared jars up to the rim with the jam, seal with lids, place on the lids for 10-20 minutes, flip over, and let cool.