Roasted Strawberry Vanilla Bean Rhubarb Jam

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

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