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Rhubarb – Berry – Jam

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Ingredients for 1 servings:

  • 700 g rhubarb, cleaned and sliced
  • 300 g frozen berries (blueberries, raspberries and blackberries)
  • 350 g sugar
  • 1 sachet Gelfix , 3:1
  • 1 dash of lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes only of berries despite lots of rhubarb

Combine the rhubarb and berries with the remaining ingredients in a large saucepan and let stand for about 20 minutes, until the sugar has dissolved. Bring to a boil. Just before it reaches a rolling boil, puree with a hand blender to break up the rhubarb fibers. Cook for 4 minutes, stirring constantly. Place a test set on a plate. It should set very quickly. Pour hot into prepared jars and seal immediately. Makes about six 250 ml jars. Fresh berries are also a good option. A good proportion of blueberries (about 40%) is important.

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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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