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Rhubarb jam with ginger ale

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Ingredients for 1 servings:

  • 750 g rhubarb
  • 250 ml ginger ale
  • 1 packet of vanilla sugar
  • 1 pack of gelling sugar, 2:1

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

fresh and fruity, makes about 6 glasses of 200 ml each

Wash and trim the rhubarb (do not peel it), cut it into approximately 1 cm pieces, and weigh it out to 750 g. Combine the rhubarb, ginger ale, vanilla sugar, and gelling sugar in a saucepan. Stir well over high heat to bring to a boil, stirring continuously for at least 4 minutes, and then remove from the heat. Skim off any excess foam and immediately fill prepared jars to the brim (if desired, you can purée the jam before filling). Secure with screw caps, turn upside down, and let stand with the lid on for about 10 minutes.

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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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