John Myers
Ingredients for 1 servings:
- 700 g rhubarb (weighed after peeling)
- 700 g gelling sugar, 1:1
- 1 apple
- 2 tbsp rum
- ½ lemon(s), the juice
- ½ tsp cinnamon
- 1 pinch of vanilla (ground)
- 1 tsp. baking soda
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 25 minutes
for 4 glasses
Peel the rhubarb and cut into small cubes. I like to do this with household scissors for jam – it’s quick. Peel the apple, cut it into eighths, and cut it into very fine slices. Place the sliced apple in a lidded plastic bowl and mix well with the gelling sugar, cinnamon, vanilla powder, rum, and lemon juice. Cover and let it rest for about 5-6 hours so the rhubarb can absorb the liquid. Then transfer the fruit mixture to a tall saucepan and add a pinch of baking soda. With very acidic fruits like rhubarb, the baking soda pleasantly rounds out the flavor and makes it more digestible. Bring everything to a boil and simmer for at least 4 minutes. Test for settling. Immediately fill the jam into jars that have been rinsed with hot water.
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