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Cherry-rhubarb jam

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Ingredients for 1 servings:

  • 500 g sweet cherries
  • 500 g rhubarb
  • 1 pack of gelling sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 44 minutes

delicious

Wash and pit the cherries, and chop them with a hand blender or a blender. Wash the rhubarb and cut it into 1 cm thick pieces. Combine everything with the preserving sugar in a large saucepan, bring to a boil, and simmer for about four minutes. Then pour into jars and turn the jars upside down to tighten the lids. Label the jars, and you’re done.

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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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