Recipe for Rhubarb, Strawberry, and Vanilla Apple Jam

Prepare the sterilization of the jars: immerse them with the lids in boiling water for 5 to 10 minutes, then drain them upside down on a clean towel. (I always do it this way, but I just read that this step was unnecessary; washing them and letting them dry was sufficient because filling them with boiling jam and turning them upside down sterilized them very well).

Peel the rhubarb and cut it into cubes. Place them in a bowl with the sugar and the two halved and scraped vanilla pods. Let rest for 12 hours in the refrigerator. After this time, wash and drain the strawberries. Remove the stems and cut them in half. Peel the apples, remove the core, and cut them into cubes.

Place the strawberries and apples in a pot with the rhubarb and its juice. Add the lemon juice. Bring gently to a boil and skim off the foam that forms on the surface with a slotted spoon. Let cook for 35 to 40 minutes from the first boil, stirring regularly.

Place the strawberries and apples in a pot with the rhubarb and its juice. Add the lemon juice. Gently bring to a boil and remove any foam that forms on the surface with a slotted spoon. Allow to cook for 35 to 40 minutes from the first boil, stirring regularly. Pour a teaspoon of jam onto a very cold plate and check that it attains the consistency of a gel. If it is runny, continue cooking a bit longer.

To finish, fill the jars to the brim, leaving 1 cm from the top, with the boiling jam. Screw the lid on tightly, turn the jars upside down, and let them stay turned until completely cooled the next day. Wait 10 days before tasting. ENJOY!