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Rhubarb-nectarine jam

updated

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Ingredients for 1 servings:

  • 500 g gelling sugar 2:1
  • 2 nectarines
  • e.g. rhubarb
  • 1 packet of vanilla sugar
  • 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 30 minutes; Total time approx. 11 hours

with cinnamon

Wash and peel the rhubarb, and cut into approximately 1 cm long pieces. Wash and finely chop the nectarines. Weigh the fruit. You will need 1 kg of fruit in total. Sprinkle the fruit with the vanilla sugar and half of the gelling sugar and let it sit overnight. Cook the fruit with the remaining sugar and cinnamon according to the package instructions. Then fill into twist-off jars and turn upside down.

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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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