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Rhubarb-apple jam with ginger

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Ingredients for 1 servings:

  • 700 g rhubarb
  • 300 g apples
  • 1 piece(s) ginger
  • 1 lemon(s)
  • 500 g gelling sugar, 1:2

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Peel the rhubarb and cut into 2 cm pieces. Peel and core the apples, and also cut into small pieces. Peel the ginger and dice very finely; this should yield about 2 tablespoons. If you want the typical spicy ginger flavor a little more intense, simply use a little more, or less for a milder flavor. Squeeze the lemon juice and mix all the ingredients together with the gelling sugar. Cover and let it draw juice overnight. Bring the fruit mixture to a boil while stirring and simmer for 3 minutes. If necessary, purée briefly, bring to a boil again, and pour the mixture into the prepared jars while still hot and seal tightly. Makes 3-4 jars, depending on the size of the jar.

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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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