in Recipes

Rhubarb jam with bananas

updated

Spread the love

Ingredients for 1 servings:

  • 400 g rhubarb
  • 4 bananas
  • 400 g sugar
  • 2 tbsp lemon juice
  • 2 vanilla pods, the pulp

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the rhubarb. Peel the bananas. Cut both into approximately 1 cm pieces. Split the vanilla pods and scrape out the seeds. Bring everything together in a pan, stirring constantly, to a boil, then simmer for about 10-15 minutes. While still boiling hot, pour the jam into clean, prepared jars. Seal each jar and let it cool. It can be stored in a cool place for 12 months.

Facebook Comments

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.

Stuffed eggs with ham

Rhubarb jam with bananas