This is a good rhubarb jam with vanilla of all time. Here's a recipe for jam with strawberries, rhubarb and Birch sugar*.
We love rhubarb. Unfortunately, every year the season is over as quickly as it came.
So that you have longer what from the rhubarb, we have a delicious and quick recipe for rhubarb jam with vanilla, strawberries and Birch sugar*.
My aunt surprised me. Suddenly she was standing in front of the front door with tons of rhubarb. She knows how much I love rhubarb. I was so happy.
But in the evening I sat there and did not know what to do with the huge amount.
One part became Rhubarb muffins, another to a Rhubarb grits, then Another low carb cake. But there was still no end in sight. There were more rhubarb stalks.
Time for a delicious Rhubarb jam with vanilla, strawberries and Birch sugar*.
So all in the newsroom have what of it and my aunt I can also give a glass. Perfect :)
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The special thing about Rhubarb fruit spread is its slightly acidic taste. This makes recipes of all kinds delicious and fresh.
I chose not to cook the rhubarb jam for so long.
It keeps it more fluid and is perfect for mueslis, yogurt and other desserts.
If you then have all the ingredients together, we can also already start with the Rhubarb jam with vanilla start
The only important thing is that you disinfect and prepare the jars beforehand.
Because once the preserving sugar is with the fruit in the pot, the filling must go very quickly.
Table of contents
The ingredients for the rhubarb jam with vanilla
I would like to say a few words about the ingredients. Because that makes the rhubarb spread really fruity fresh.
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Rhubarb in the jam
You do not peel the rhubarb itself. Just cut off the ends. If you like it really pink, use only the red stalks. You can put the greens aside and make a compote out of them later.
Of course, you can also peel the stalks for the rhubarb jam. But this also means that the color is lost. However, this makes no difference to the taste. You can handle it as you like.
Apple juice in the rhubarb jam
To make it nice and spreadable, the jam needs at least a little liquid. It's especially delicious with apple juice.
We take for it naturally cloudy apple juice without sugar or additives in organic quality. Apple juice gives the Rhubarb jam a natural sweetness. So we need less sugar.
Vanilla in the jam with rhubarb
Vanilla :) Yummy! We put a vanilla bean in the recipe. This tastes much better than vanilla extract and at the same time is much more natural.
In addition, the small black dot one of the pink rhubarb jam also look visually really nice. Who would not like to use a pod or has hand, of course, can also make extract in the rhubarb jam with vanilla.
Strawberries in fruit jelly
Rhubarb and strawberries are an unbeatable combination. You can use this recipe for Rhubarb jam with vanilla prepare with or without strawberries. We opted for a few red fruits in it, because it just looks visually even better.
Birch sugar (xylitol, xucker) in the jam
This type of sugar has the advantage that it does not attack the teeth. So tooth decay doesn't stand a chance. In addition has Birch sugar* less calories and is therefore considered healthier. Xucker is now also available with a gelling aid. Perfect for a delicious jam with Birch sugar* :)
Rhubarb jam with vanilla
Ingredients
- 750 g Rhubarb
- 350 ml Apple juice naturally cloudy
- 2 Vanilla beans
- 500 g Gelatin birch sugar
- 150 g Strawberries
Anleitung
- 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.
How long the shelf life of homemade rhubarb jelly
That depends entirely on you. In principle, jams last up to a year without any problems. The prerequisite is that the jar was cleaned properly.
Wash the jars and lids with very hot water. Or better yet, bring them to a boil in a pot of hot water.
This way you'll kill off any bacteria that can cause your fruit puree to mold.
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Just as well you can disinfect the jars in the oven. Before doing so, wash the jars thoroughly and dry them well.
Then they go into the oven for 15 minutes at 120 °. The lids or rubber seals simply boil in hot water for about 5 minutes.
Fill the boiling jam. Immediately close the jars and turn them upside down.
But storage also affects the shelf life of rhubarb jam. It likes it dark and cool. So store either in the cellar or in the refrigerator.
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What rhubarb jam is suitable for
Once you get a taste for absolutely everything. :) In our house it is packed into smoothies, stirred into yogurt, mixed into cereal, served on waffles, topped with pancakes and used in baking.
The possibilities of using your homemade rhubarb jam with vanilla, strawberries and birch sugar are almost endless.
Our conclusion
Rhubarb jam with vanilla, strawberries and birch sugar is prepared very quickly. Especially for huge rhubarb fans, this method is suitable to preserve the stalks for a long time. It is important that you disinfect the jars well and keep the Rhubarb jam properly stored. Then nothing stands in the way of a long enjoyment! Meal :)
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