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Strawberry-rhubarb jam with a twist

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Ingredients for 1 servings:

  • 560 g strawberries
  • 400 g rhubarb
  • 1 kg gelling sugar 1:1
  • 40 g vodka
  • 1 tbsp lemon juice
  • 1 vanilla pod(s), including the pulp
  • some tonka bean shavings

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 30 minutes

Hull and slice the strawberries. Wash, peel, and finely slice the rhubarb. Mix with the gelling sugar and let it draw its juices for at least 2 hours. Add the strawberries, vanilla seeds, and tonka bean zest and mix. Boil the jam according to the package instructions until bubbling. Two minutes before the end of the cooking time, add the vodka and continue cooking. Test the setting. Pour the jam into twist-off jars and let stand upside down for five minutes.

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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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