Rhubarb and Strawberry Jam with vanilla

More rhubarb jam, this time together with strawberries…

    Rhubarb and Strawberry Jam with vanilla

    0,5 kg rhubarb (washed, rinsed, peeled and cut)
    0,5 kg strawberries (washed, rinsed and cut)
    700 gram caster sugar
    jucie from 1 lemon
    one vanilla pod (cut in half lenghtwise)
    1 tsp citric acid

    Place the rhubarb and the strawberries in a bowl, add the juice. Scrape the interior of the vanilla pod with the point of a knife and add both seeds and pod. Stir everything, then cover and set aside at room temperature for some hours and then the fridge over the night.Put a small plate in the freezer. Drain the fruits and pour the juice into a large saucepan. Scrape any undissolved sugar into the pan. Bring the mixture to boil and then add the fruit. Bring back to a boil, reduce the heat and boil for about 25 minutes. To see if the jam is ready, take out the plate from the freezer and put a spoonful of jam on it. If the jam doesn’t set just continue with the boiling. Skim the foam from the surface, remove the vanilla pod and add the citric acid. Don’t let the jam continue boiling after the acid is added. Pour the jam into clean and hot jars. Store in the fridge.

Skim the foam from the surface to avoid bacterias.

5 Responses to “Rhubarb and Strawberry Jam with vanilla”

  1. Clare Eats
    June 26th, 2005 15:23

    Wow this looks sooo good!

    I am seriously considering making it tomorrow :)

    But I was wondering why you say it needs to be stored in the fridge once made? Aren’t you putting the jam hot into sterilised jars?

  2. Dagmar
    June 26th, 2005 15:38

    Hi Clare,

    You’re right that I put the jam hot into sterilised jars, and I also cook the filled jars for a few minutes but i put them in the fridge just as a safety measure :-) I know, it’s probably unnecessary but I want to make sure that the jam is still nice and fresh in a few months.

  3. Clare Eats
    June 27th, 2005 12:27

    ok cool :)

    I just might have bought some strawberries today ;) lol

    I just wanted to check that there wasn’t another reason for it… I think it should be fine in a cool dark cupboard though …

  4. linda
    June 28th, 2005 19:39

    mmmm, I made a similar jam a month ago and got six jars ~ nothing left now! The vanilla pairs so well with rhubarb.

People who link to this post:

Leave a Reply

Thank you very much for leaving a comment. I really appreciate it.