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Rhubarb – raspberry – strawberry jam with genever

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Ingredients for 1 servings:

  • 1,250 g rhubarb, prepared, weighed
  • 500 g raspberries (frozen)
  • 200 g strawberries
  • 250 ml schnapps (genever)
  • 500 g fructose
  • 2 packs of Gelfix (3:1)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the rhubarb and cut into small pieces. Cook it with a little water until it becomes a puree, then add the raspberries and strawberries. If you don’t like it chunky, you can puree the mixture, but the berries will break down during cooking anyway. Add the sugar and the gel mix to the mixture, stir in, and bring to a boil. Let it simmer for about 3 minutes. Remove the pan from the heat and stir in the genever, then immediately pour into the prepared 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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