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Rhubarb jam with elderberry syrup and tonka beans

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Ingredients for 1 servings:

  • 1 kg rhubarb
  • 500 g gelling sugar 2:1
  • 100 ml elderberry syrup
  • ½ tonka bean(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

Wash and trim the rhubarb, but don’t peel it! Then cut it into small pieces. Bring it to a boil in a large saucepan with the gelling sugar and simmer gently for about 4 minutes while stirring. Remove the pan from the heat and skim off any foam. Stir in the elderflower syrup and grated tonka bean (to taste). Pour the hot jam into jars and immediately seal with the lids. The unopened jam will keep for about 6 months if stored in a cool, dark place.

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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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