Rhubarb and strawberry jam with vanilla
Ingredients
750 g (1 1/2 litre) rhubarb, trimmed and chopped
750 g (1 1/2 litre) strawberries, hulled and chopped
Juice and grated zest of 1 untreated lemon
1 kg Dansukker Jam Sugar
1 tsp Dansukker Vanilla Sugar
Instructions
Mix all the ingredients in a saucepan and leave to stand overnight. Boil for 5 minutes, stirring constantly.
Carefully skim off any scum. Pour into warm, sterilised jars. Fill the jars right to the top and seal with warm, sterilised lids. Store in a dark, cool place.
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