Rhubarb Jam Grandmother’s Style

For the rhubarb jam grandmother’s style cut rhubarb into fine cubes, stir well with the sugar and leave for one night. The next day, cook, stirring constantly, until the rhubarb is soft.

Remove the rhubarb cubes from the broth with the strainer and drain well. Continue to boil the juice with the vanilla beans cut lengthwise until “wide run” (until a thick drop of juice hangs in on the ladle). The thickened sugar juice should have a golden brown color and smell intensely of vanilla.

Add the rhubarb cubes again, continue cooking the rhubarb jam grandmother’s style only briefly and finally pour into jars.

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