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Rhubarb – vanilla – jam

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Ingredients for 1 servings:

  • 1 ½ kg rhubarb
  • 1 vanilla pod(s)
  • 500 g gelling sugar (1:3)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Peel the rhubarb and cut into 2 cm long pieces. It should weigh 1.5 kg when peeled, otherwise the amount of gelling sugar will need to be adjusted. Scrape out the vanilla pod and place the rhubarb and pulp in a saucepan. Stir in the gelling sugar and bring everything to a boil. Let it simmer for 3 minutes, then pour into hot, rinsed twist-off jars. Screw the lids shut and turn upside down to cool to create a vacuum. Tip: If you like, you can first puree the jam with a hand blender. I also add a few drops of high-proof alcohol to the lid before screwing it on to prevent the jam from molding.

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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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