Rhubarb and Apple Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 6 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g rhubarb, (weihed after peelin)
- 700 g preservin suar, 1: 1
- 1 apple
- 2 tablespoon rum
- 0.5 ½ lemon (s), add the juice
- 0.5 teaspoon ½ cinnamon
- 1 pinch vanilla, (ground)
- 1 pinch baking soda
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb and cut into small cubes. I like to do this for jam with household scissors - it`s quick.
- Peel the apple, cut into eighths and cut into very fine flakes.
- Put the sliced oyster in a plastic bowl with a lid and mix well with the preserving sugar, cinnamon, vanilla powder, rum and lemon juice and cover and let rest for about 5-6 hours so that the rhubarb can infuse well.
- Then pour the fruit mixture into a tall saucepan and - only now add a pinch of baking soda. The baking soda rounds off the taste of strongly sour fruits such as rhubarb and makes it more digestible.
- Bring everything to a boil and cook for at least 4 minutes. Make a gel test.
- Then immediately pour the jam into jars that have been rinsed with hot water.
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