in Recipes

Rhubarb-raspberry jam with egg liqueur

updated

Spread the love

Ingredients for 1 servings:

  • 600 g rhubarb, cleaned and peeled
  • 300 g raspberries, fresh or frozen
  • 100 ml egg liqueur
  • 500 g gelling sugar, 2:1
  • 1 vanilla pod(s), pulp
  • some water
  • 1 dashes lemon juice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Wash and peel the rhubarb. Thaw the raspberries, if frozen. Place the seeds of one vanilla pod into a large saucepan along with the rhubarb and raspberries. Add a little water and cook the rhubarb-raspberry mixture until the rhubarb is soft. Remove from the heat and blend. Return the pan to the heat and add the lemon juice. Stir in the gelling sugar and bring to a rolling boil for 3 minutes, stirring constantly. Remove the pan from the heat and stir in the advocaat. Pour the still-liquid jam into clean jars, immediately screw on the lids, and leave to stand for about 15 minutes.

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.

Semolina slices with strawberry sour cream according to Grandma Emma

Curry with turkey and vegetables