Rhubarb-banana jam with orange and coconut milk

Ingredients for 9 servings:

• 1,000 g rhubarb
• 400 g banana(s), peeled and weighed
• 2 orange(s) (organic), zest and juice
• 1 can coconut milk (400 g)
• 1 bag of flavoring (Finesse Bourbon Vanilla)
• 1,000 g gelling sugar (1:1)
• 500 g gelling sugar (2:1)
• 100 ml sparkling wine

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 50 minutes

Wash, trim, and chop the rhubarb. Peel and chop the bananas. Wash and dry the organic oranges, zest, and squeeze the juice. Let everything steep in a saucepan with the preserving sugar and coconut milk for several hours. Boil and dry the jars (I always do this in the oven). Bring the fruit mixture to a boil and simmer for about 4 minutes, stirring constantly. Test the setting (I always place a small plate in the freezer first). While the jam is still hot, pour it into the jars, immediately close the lids, and let it cool on the lids for about 10 minutes.