Ingredients

• 250g rhubarb
• 250g strawberries
• 170g jam sugar 3:1
• 1 pk Bourbon vanilla sugar
• 1 organic lemon

Method

1. Wash the rhubarb, remove the ends and cut into small pieces.
2. Wash the strawberries, remove the stalks and cut into small pieces.
3. Put the rhubarb and strawberry pieces together with the jam sugar and the bourbon vanilla sugar into the stainless steel mixing bowl and leave covered for at least 2 hours.
4. Wash the lemon. Peel half of the lemon with a zester and add to the bowl. Squeeze the lemon and pour in the juice as well.
5. Attach the creaming beater. Set the speed control to 1. Set the temperature to 107 degrees. Set the timer to 8 minutes and confirm.
6. Immediately fill the rhubarb and strawberry jam into prepared jars.

Tips:

1. If you like the rhubarb and strawberry jam sweeter, you can boil it with 2:1 jam sugar. You will need 250g if using this jam sugar.
2. To sterilise the glasses, fill them with boiling water. Empty the glasses just before filling with the rhubarb and strawberry jam and immediately pour in the hot jam. Rinse the lids clean with alcohol and immediately close the filled jars.
3. When stored in a cool, dark place, jam lasts up to a year. Once opened, store the jars in the refrigerator and use them immediately.