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Rhubarb-raspberry jam with vanilla

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 500 g raspberries
  • ½ tsp vanilla powder
  • 1 kg gelling sugar 1:1

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes

Peel the rhubarb and cut into small cubes. Sort the raspberries and run them through a food processor to reduce the grains. Place the raspberries and rhubarb in a tall saucepan and mix well with the preserving sugar. Let stand for at least 3 to 4 hours. Bring the mixture to a boil, add the ground vanilla, and cook for 5 minutes from boiling point. Then pour the jam into prepared, hot-rinsed jars, cover, turn upside down, and let cool.

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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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Rhubarb-raspberry jam with vanilla