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
Rhubarb and Coconut Jam
Rhubarb and Coconut Jam

Instructions

  1. 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.
  2. 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.
  3. Pour the jam into jam jars, close them and then let them cool.
  4. 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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