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Rhubarb and apple jam with vanilla

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Ingredients for 1 servings:

  • 1 kg rhubarb (cleaned and cut into pieces)
  • 1 kg apples (peeled and diced)
  • 1 kg sugar
  • Vanilla sugar, to taste
  • 2 bags of Gelfix

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rhubarb and apples until soft, then pass them through a food mill. Bring to a boil with the sugar and vanilla sugar, then stir in the gelatin gel. Once the gelatin test is successful, pour the jam into jars and seal immediately. Turn upside down for about 5 minutes, then turn it upside down again and let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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