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Rhubarb – raspberry jam with vanilla and lemon

updated

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Ingredients for 1 servings:

  • 2,400 g rhubarb
  • 600 g raspberries
  • 1 lemon(s)
  • 1 vanilla pod(s)
  • 1,000 g gelling agent (3:1)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Jam ala Haag

Peel the rhubarb, then weigh it out to 2400g and place it in a large pot. Add the raspberries and bring to a boil. Split the vanilla pod, scrape out the seeds, and add them to the pot, along with the lemon juice. Bring everything to a boil, remove the vanilla pod, and purée with a hand blender. Now add the sugar (mixed with gelling agent 3:1) and cook for at least 5 minutes, stirring constantly. Then pour into the prepared jars, put the lids on, and let cool upside down.

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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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