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Rhubarb and coconut jam

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Ingredients for 1 servings:

  • 1 kg rhubarb, prepared and weighed
  • 1 kg gelling sugar, 1:1
  • 200 g desiccated coconut
  • 1 dash of lemon juice

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 15 minutes

Trim and wash the rhubarb, then cut it into 1-2 cm long pieces. Mix it with the gelling sugar and let it stand for about 2 hours. Place the pot on the stove, stir in the lemon juice, and heat everything up. Boil gently for about 4-5 minutes. While it’s cooking, stir in the desiccated coconut. Pour the jam into jam jars, close the lids, and then let it cool. I used this amount to make about 7 jars, each with a capacity of 300 ml. This amount may vary depending on the size of the 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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