Rhababia – Rhubarb Jam with Banana, Pear and Apple
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 5 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 rhubarb
- 2 banana (s), ripe
- 2 pear (s), ripe
- 1 apple, juicy, e.g., Pink Lady
- 1 lemon (s), including the juice
- 1 vanilla pod (s)
- 500 g preservin suar 3: 1
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb, thinly peel off the outer skin, cut the sticks into small cubes (approx. 800 g when cleaned).
- Additional fruit: peel the pears, bananas and the apple and remove the core, then also cut into small cubes. Take so much of the additional fruit that you get a total of approx. 1,500 g of pure fruit.
- Squeeze lemon and add juice. Cut the vanilla stick lengthways, halve, add the pulp and peel to the fruit.
- Tip: Instead of a new vanilla stick, I used 2 dry sticks from my homemade vanilla sugar. This is a good secondary use and creates a milder vanilla flavor than new sticks.
- Mix well with 500 g of preserving sugar 3: 1, infuse according to the instructions on the package and cook, pour hot into the cleaned jars and close immediately.
- Makes about 8 small glasses.
- A palate delight, also tastes very good on cream cheese.
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