in Recipes

Rhubarb jam with apple and a shot

updated

Spread the love

Ingredients for 1 servings:

  • 800 g rhubarb
  • 200 g apples
  • 500 g gelling sugar, 2:1
  • 1 shot of liqueur (Likor 43) or a similarly sweet liqueur
  • 1 tsp sugar, more if needed

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

delicious rhubarb, not too sweet

Remove the ends from the rhubarb stalks, peel them, and cut them into small cubes. Mix the rhubarb with a little sugar (1-2 teaspoons) and let it steep for about 10 minutes. Peel and finely dice the apples. Place both fruits in a large saucepan and bring to a boil briefly, then puree (leaving some chunks if desired). Now add the gelling sugar and pour in a dash of Likor 43. Let the mixture simmer for 4 minutes, stirring constantly. Immediately pour everything into jam jars, turn them upside down for 15 minutes, then turn them upside down and let cool.

Facebook Comments

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.

1-2-3 Dip

Zucchini noodles