Strawberry, Rhubarb And Vanilla Jam

Preserve fresh fruit to enjoy year-round in this modern strawberry and rhubarb jam.

The ingredient of Strawberry Rhubarb And Vanilla Jam

• 1 25kg strawberries
• 1 vanilla bean split cut in half widthwise
• 750g caster sugar
• 2 lemons juiced
• 1 bunch slender stalked rhubarb trimmed to 300g cut into 2cm lengths

The Instruction of strawberry rhubarb and vanilla jam

• place strawberries in a sieve and rinse under running water hull strawberries cutting large ones in half then place in a large bowl with vanilla bean scatter over sugar and stir to coat
• cover and refrigerate stirring every 2 hours for 12 or up to 24 hours most of the sugar will dissolve to form a syrup with the strawberry juices
• place 3 saucers in freezer to chill strain strawberry syrup into a large saucepan reserving strawberries
• bring to the boil over high heat stirring to dissolve any undissolved sugar then boil for 5 minutes
• add lemon juice return syrup to the boil then add strawberries and rhubarb boil for 15 minutes or until mixture reaches setting point see related article
• cool for 15 minutes then spoon into warm sterilised jars and seal while hot

Nutritions of Strawberry Rhubarb And Vanilla Jam

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation