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Rhubarb-raspberry jam with coconut

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Ingredients for 1 servings:

  • 750 g rhubarb, peeled and weighed
  • 250 g raspberries, fresh or frozen
  • 1 kg gelling sugar, 1:1
  • 1 dashes lemon juice
  • 100 g desiccated coconut

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Combine the rhubarb with the raspberries and preserving sugar and bring to a boil, then simmer for about 3-5 minutes. Puree the fruit. Add the lemon juice and desiccated coconut and bring back to a boil briefly. Then, while still hot, pour into jam jars and screw the lids on. This yielded 6 jars for me, but this may vary depending on the size of the 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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