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Rhubarb – pineapple – jam

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Ingredients for 1 servings:

  • 650 g rhubarb, peeled, diced
  • 350 g pineapple, fresh, diced
  • 1 piece(s) ginger, grated
  • 1 lemon(s), squeezed
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

exotic

Combine the prepared fruit cubes with the gelling sugar, lemon juice, and grated ginger in a large pot and let it steep, covered, for a few hours. Bring everything to a boil, simmer gently for 3-4 minutes (stirring!), and skim off any excess foam. Purée to taste (I prefer it pureed with just a few pieces). Pour into prepared jars and simmer for 5 minutes. Makes about 6 smaller jars.

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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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