Apricot and Rhubarb Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g apricot (s)
- 500 g rhubarb
- 0.5 ½ vanilla pod (s)
- 1 sachet Gelierfix
- 1 kg sugar
Print Recipe
Pin Recipe Instructions
- Stone and halve the apricots, cut the rhubarb into pieces, add the vanilla pod, sugar and Gelierfix and cover in the pot for at least 4 hours. This is how the aroma develops perfectly for the jam.
- Bring to the boil and puree with a hand blender. Then pour into the jam jars that have been rinsed with hot water, screw on the lid and turn it upside down for 5 minutes.
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