Strawberry Rhubarb Jam

Ingredients

• 500 g ripe strawberries
• 1 kg red rhubarb
• 3 tbsp Lemon juice
• 0.5 tsp vanilla powder
• 500 g pectin sugar 3:1

Instructions

1. 1.

   First, sterilize jars and lids by boiling them in a large pot of hot water for about 10 minutes. Remove the jars from the water and place them upside down on clean kitchen towels to cool.

2. 2.

   Wash, trim, and chop the strawberries and rhubarb into small pieces. Combine with lemon juice, vanilla powder, and pectin sugar; let it sit for one hour.

3. 3.

   Transfer everything to a pot, bring to a boil, simmer for 4 minutes while stirring, then ladle into the prepared jars. Seal tightly, place jars upside down for 10 minutes, flip them back over, and allow them to cool completely. Store the jam in a cool, dark place.