in Germany

Raspberry and rhubarb jam

updated

Spread the love

Ingredients for 1 servings:

  • 500 g raspberries, fresh or frozen
  • 500 g rhubarb, cleaned
  • 500 g gelling sugar 2:1
  • 1 pinch(s) of salt, e.g. B. Fleur de Sel
  • 1 stalk(s) vanilla (bourbon vanilla)
  • 2 cl cherry brandy
  • 8 cl port wine
  • 2 tbsp, heaped vanilla sugar, best homemade
  • 1 star anise

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 40 minutes

Slightly tipsy jam

Boil the raspberries and rhubarb in a saucepan with the gelling sugar, vanilla sugar, vanilla pod (scrape out the seeds first and add them to the pan), salt, kirsch, port wine, and star anise according to the gelling sugar instructions. Then remove the star anise and vanilla pod. Puree everything with a hand blender and fill to the brim in prepared, hot-rinsed twist-off jars, turning them upside down. Allow to cool, then store in a cool, dark place.

Facebook Comments

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.

White bean dip

Tuzlu Cubuk