Strawberry-Rhubarb Jam

Ingredients

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

Instructions

1. 1.

   First sterilize jars with 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. Add lemon juice, vanilla powder, and gelatin sugar; let it steep for one hour.

3. 3.

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