Red wine – rhubarb – jam

Ingredients for 1 servings:

• 400 ml red wine, dry
• 500 g rhubarb, cleaned and peeled
• 500 g gelling sugar (2:1)
• 1 dashes lemon juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

heavenly spring jam

Cut the rhubarb into pieces, add it to a saucepan with the red wine, and simmer until the rhubarb is firm to the bite. Add the sugar and lemon juice, bring to a boil, and process according to the package instructions. Instead of a wooden spoon, I use a hand blender, which creates a velvety-smooth jam. While still hot, pour into jars and turn upside down.