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Rhubarb and red wine jam

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Ingredients for 1 servings:

  • 500 g rhubarb, cleaned and cut
  • 100 ml red wine (Dornfelder)
  • 1 bag of vanilla sugar
  • 300 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

delicious with milk croissants

Bring the rhubarb to a boil in a large saucepan with red wine and vanilla sugar, then puree with a hand blender. Stir in the gelling sugar. Cook according to the instructions and then pour the mixture into clean, hot-rinsed twist-off jars. Screw on the lids and let the jars stand for about 5 minutes.

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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.

Rhubarb and red wine jam

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