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Rhubarb-cherry jam with a shot

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Ingredients for 1 servings:

  • 1 ¾ kg rhubarb
  • 750 g sour cherries
  • 300 ml liqueur (rhubarb liqueur)
  • 50 ml lemon juice
  • 2 packs of gelling sugar 3:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Clean, peel, and slice the rhubarb. Pit the sour cherries or use pitted frozen cherries. Combine all other ingredients except the gelling sugar in a large pot and cook for about 10 minutes, until the rhubarb is soft enough. Then puree with a hand blender until the rhubarb reaches the desired consistency. Finally, add the gelling sugar and simmer according to the package instructions. Pour the hot mixture into prepared jars, place upside down on the lids, and let cool. This batch serves 7 large and 3 small jars.

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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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