Red Wine – Rhubarb – Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 ml red wine, dry
- 500 g rhubarb, cleaned, peeled
- 500 g preservin suar (2: 1)
- 1 squirt lemon juice
Print Recipe
Pin Recipe Instructions
- Cut the rhubarb into pieces, place in a saucepan with the red wine and simmer until the rhubarb is firm to the bite. Add sugar and lemon juice, bring to the boil and process according to the instructions on the packet. Instead of using a wooden spoon, I use a hand blender, which makes a velvety jam. Pour into glasses while still hot and turn upside down.
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