John Myers
Rhubarb and Banana Jam with Cointreau
The perfect rhubarb and banana jam with cointreau recipe with a picture and simple step-by-step instructions.
- 720 g Rhubarb, peeled
- 620 g Banana, peeled
- 670 g Preserving sugar 2: 1
- 2 el Lemon juice
- 1 Bit Butter
- 50 ml Cointreau
- Wash the rhubarb, peel and cut into small slices. Peel the bananas, cut in half lengthways and cut into thin slices.
- Mix the fruits with the preserving sugar and lemon juice, puree them finely and let them steep overnight.
- Now slowly heat the mixture in a suitable saucepan, add the piece of butter and bring to a boil. Then let it simmer while stirring until the mixture has sufficiently gelled. Now fold in the Cointreau and pour the mixture into prepared glasses. Put the lid on and let it cool down at room temperature.
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