John Myers
Ingredients for 1 servings:
- 1 kg rhubarb
- 2 bananas, more to taste, ripe fruits also possible
- ½ vanilla pod(s) (Bourbon vanilla)
- 500 g gelling sugar, 2:1
- some cane sugar, optional
- some lemon juice
- 1 shot of rum
Instructions
Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 40 minutes
gives the sometimes boring rhubarb the final kick
Wash and trim the rhubarb and cut into small pieces (2 cm). Peel and slice the bananas. Scrape out the seeds from half a vanilla pod and add the pod, including the pod. Then add the gelling sugar and a little lemon juice (about half to a whole lemon) over it. If you like, you can add cane sugar (for an even better flavor). But be careful, it’s very sweet! Then let the whole thing sit for half a day. I always prepare it the night before and make the jam the next day. Heat the whole thing in a sufficiently large saucepan, stirring constantly, let it boil for about 4 minutes, and add a shot of rum shortly before the end of the cooking time (amount to taste). Fish out the vanilla pod, pour the mixture into sterilized, small jars, and place them on the lids. After 5-10 minutes, turn the jars upside down again – done! A little tip: I always clean the jars with hot water and heat them in the oven at around 130°C. I usually boil the lids briefly and disinfect them with some cheap schnapps or vodka. I’ve never had a moldy or spoiled jam, so it’s worth it. The jam is super delicious, but it loses its flavor quickly after opening—hence the small jars.
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