A sweet and delicious strawberry-rhubarb jam with banana and vanilla. Made primarily with seasonal fruits, it has a noticeable hint of vanilla. Perfect for sweet pastries or as a breakfast addition. Highly recommended.
Ingredients
Strawberry-rhubarb jam
- Rhubarb 400 g
- Strawberries 300 g
- Bananas (2 large) 300 g
- Gelling sugar (3:1) 1 packet
- Vanilla pod 1
Preparation
Step 1: Thoroughly wash and sterilize the jam jars.
Step 2: Peel the rhubarb and cut into half-centimeter pieces. Measure 400 g and place in a pot. Wash the strawberries, remove the stems, cut into smaller pieces, measure 300 g, and add to the rhubarb. Slice the bananas and add to the other fruits.
Step 3: Sprinkle the fruits with gelling sugar and mix well.
Step 4: Split the vanilla pod lengthwise, scrape out the seeds with a spoon, and add both the seeds and the pod to the fruit mixture.
Step 5: Place the pot on the stove and bring to a boil, stirring continuously. After 5 minutes, turn off the heat, remove the vanilla pod, and pour the jam into the pre-sterilized jars. Turn the jars upside down for about half an hour.
