500 g (18 oz) strawberries
500 g (18 oz) rhubarb
500 g (18 oz) jam sugar or gelling sugar
2 tsp vanilla sugar, optional
Wash and clean the strawberries and rhubarb and cut it into pieces. Place the rhubarb and strawberries in a saucepan and bring to the boil. Then reduce the heat and simmer until soft, about 10-15 minutes. Add the sugar and vanilla sugar and let it boil together so that the sugar melts. Pour the jam into well-cleaned, sterilized and warm glass jars. The jam can also be frozen.