Summary

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

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Instructions

1. Peel the rhubarb and cut into small cubes. I like to do this for jam with household scissors - it`s quick.
2. Peel the apple, cut into eighths and cut into very fine flakes.
3. 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.
4. 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.
5. Bring everything to a boil and cook for at least 4 minutes. Make a gel test.
6. Then immediately pour the jam into jars that have been rinsed with hot water.