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Rhubarb and apple jam with marzipan

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Ingredients for 20 servings:

  • 700 g rhubarb
  • 300 g apples, peeled
  • 1 ½ packs of marzipan paste
  • vanilla sugar
  • 1 pkt. gelling sugar 2:1
  • 4 carnations
  • lemon juice
  • 1 pinch(s) cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the apples and cut into small pieces. Peel and finely chop the rhubarb. Then add the gelling sugar and let it steep for about 20 minutes to release some juice. Then add the other ingredients and bring everything to a boil. Simmer for about 8-10 minutes, stirring occasionally. Then puree everything, removing the cloves. Bring the pureed jam back to a boil briefly, then pour into hot jars and seal immediately. Some apple pieces will escape the blender; if you don’t want that, cook the apples first and then puree them straight away.

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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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