Indulge in the delightful combination of roasted strawberries, vanilla bean, and tangy rhubarb in this luscious vegan jam. Perfect for spreading on toast, topping desserts, or mixing into yogurt.
Ingredients: 500g strawberries, hulled and halved. 300g rhubarb, chopped. 1 vanilla bean, split and seeds scraped. 1 cup granulated sugar. 2 tablespoons lemon juice.
Instructions: Warm the oven up to 175F 350C. Put strawberries, rhubarb, vanilla bean seeds, and a split vanilla bean in a baking dish. Put some sugar on top and lemon juice around it. After the oven is hot, roast the fruits for 25 to 30 minutes, or until they are soft and slightly caramelized. Take it out of the oven and let it cool down a bit. Throw away the vanilla bean and put the roasted fruits in a food processor or blender. Mix until the mixture is smooth or the consistency you want is reached. Move the mixture to a saucepan. Simmer over medium-low heat for about 15 to 20 minutes, stirring every now and then, until it gets thick. Take it off the heat and let it cool down all the way. Put the jam in clean jars, seal them tightly, and put them in the fridge. Have fun!
Prep Time: 15 minutes
Cook Time: 45 minutes
colegio doriber
