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Rhubarb jam with vanilla
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Servings:
4
Glasses
Ingredients
750
g
Rhubarb
350
ml
Apple juice
naturally cloudy
2
Vanilla beans
500
g
Gelatin birch sugar
150
g
Strawberries
Instruction
Wash the rhubarb and cut it into 1-2 cm pieces. Very important: Do not peel!
Put the rhubarb in a pot with apple juice and the pulp of the vanilla pods. Let it simmer gently for 5 minutes.
Meanwhile, you can wash the strawberries, remove the green and cut them into small pieces.
Add the strawberries and cook the jam for another 10 minutes.
Take the pot off the stove and puree the strawberries and rhubarb with the blender.
Now the actual jam cooking begins. Add the preserving sugar and boil the fruit puree again. Important: Stir constantly!
Pour the hot jam into the jars and pour immediately. Turn the jam jars upside down and your rhubarb jam with vanilla is ready.
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