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.