Rhubarb and Coconut Jam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb, prepared and weighed
- 1 kg preserving sugar, :
- 200 g desiccated coconut
- 1 dash lemon juice
Print Recipe
Pin Recipe Instructions
- Clean and wash the rhubarb and cut into pieces 1-2 cm long. Mix with the preserving sugar and let it steep for about 2 hours.
- Put the saucepan on the stove, stir in the lemon juice and heat everything. Let simmer for approx. 4-5 minutes. Stir in the desiccated coconut while it cooks.
- Pour the jam into jam jars, close them and then let them cool.
- For me this amount resulted in approx. 7 glasses with 300 ml each. Depending on the size of the jam jars, this number can of course also vary.
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