FRIJE

Instructions

• 1.   Peel the rhubarb and cut it into 2 to 3 cm pieces.
  In a large pot or jam pot, mix the rhubarb and sugar together while cold (not on the heat).
  Let it rest for at least 1 hour, stirring occasionally to ensure the sugar and fruit are well combined.
• 2.   Split the vanilla pods in half lengthwise and cut them into 2 cm pieces.
  Add them to the fruit.
• 3.   Over low heat, bring the mixture to a boil, stirring regularly.
  When the rhubarb turns a blond color, the jam is ready (continue cooking as long as it is green).
  Pour the boiling jam into the jars, making sure to distribute the pieces of vanilla evenly.
  Close the jars and quickly turn them upside down to sterilize each jar with the heat.

Notes & Suggestions

• If possible, use "special jam sugar".

Nutritional information *