Strawberries and rhubarb is a good traditional partnership, and one can easily understand that it tastes fantastic and like many other jams it is easy to make. A little vanilla gives it an extra flavour. The recipe here is enough for 3 completely filled marmalade ars of approx. 250 ml. . Then there should be enough for the future breakfast tables. 🙂
STRAWBERRY-RHUBARB JAM
750 ML.
500 G STRAWBERRIES
450 G RHUBARB, CUT INTO 1 CM SLICES
300 G JAM SUGAR
1 DL WATER
1 VANILLA POD
Put strawberries and rhubarb in a large bowl together with sugar and let them sit for about 24 hours in a cool place. The sugar will extract as much juice as possible out of the fruits and make a delicious syrup that they can swim in.
Cut the vanilla pod legnhtwise and scrape out the seeds, put both in a saucepan with the strawberry-rhubarb mix and 1 dl of water.
Let it cook until it bubbles gently, turn down the heat to medium-low and simmer for 25 minutes. Stir once in a while so that the fruits are mixed together and the syrup begins to thicken.
Remove the vanilla pod.
Pour the jam on sterilised jar and close the lid immediately.
