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Rhubarb-kiwi jam

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Ingredients for 1 servings:

  • 700 g rhubarb
  • 300 g kiwi(s), weighed with peel
  • 150 ml white wine
  • 200 ml egg liqueur
  • 700 g gelling sugar, 2:1

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

With egg liqueur and white wine

Wash the rhubarb and cut into pieces. I didn’t peel it. Peel the kiwis and also cut into pieces. Bring the fruit to a boil with the white wine. When it’s soft enough, puree everything. I don’t like the rhubarb pieces very much. Stir in the gelling sugar and let it cook for about 3 minutes. After 2 minutes, I added the egg liqueur. To test for settling, place a little jam on a small plate and place it in the refrigerator. It sets very quickly. Then pour it into the previously hot, rinsed jars, seal them, and turn them upside down. This jam also tastes great on waffles or pancakes.

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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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