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Rhubarb and apple jam with white rum

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Ingredients for 1 servings:

  • 900 g rhubarb, cleaned
  • 900 g apples, peeled and cut into pieces
  • 1,000 g gelling sugar 2 : 1
  • 1 pack of citric acid
  • 4 cl rum, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the rhubarb and cut into small pieces, peel the apples and also cut into small pieces, mix both with the citric acid and the gelling sugar and let stand for a while until the rhubarb absorbs water, then cook according to the gelling sugar instructions, finally add the rum and bring to the boil again very briefly, then immediately fill into prepared twist-off 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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