Rhubarb, apple and date jam

Ingredients for 1 servings:

• 250 g rhubarb
• 150 g apples
• 5 dates
• 200 g gelling sugar, 2:1
• ½ lemon(s), the juice
• 1 cl cider or apple juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

for a single household, makes 2 glasses of 212 ml each

Trim the rhubarb ends, remove any strings, and cut into small pieces. Peel, core, and finely chop the apples. Cut the dates into strips, then into small cubes. Place everything in a saucepan with the lemon juice and cider and mix well. Place on the stove and turn the heat up to high. Add the gelling sugar and mix everything well. Bring to a boil once, stirring constantly, then reduce the heat to a simmer. Simmer for 5 minutes, stirring frequently, until the fruit has reduced to a puree, then turn off the heat. If the jam is still too chunky for your taste, mash everything with a potato masher and stir. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check if the jam is no longer too runny. If so, add a little citric acid and stir in. Now pour the hot mixture into small jars (twist-off), seal immediately, and let cool. The basement is still ideal for storage.