Strawberry Rhubarb and Vanilla Jam

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the rhubarb into 1 inch slices. Slice the strawberries.
  • In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
  • Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
  • Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
  • Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
  • Remove from heat, skim off any foam and stir in the vanilla seeds.
  • Let cool for 5 minutes before ladling into hot sterilized jars and seal.
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