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Not your average rhubarb jam
Ingredients
Utensils
knife, cutting board, cooking spoon, pot, plate (small), immersion blender, 5 glass jars
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Nutrition per serving
Step 1/ 3
- 300 g rhubarb
- 200 g jam sugar
- knife
- cutting board
- cooking spoon
- pot
- plate (small)
Place a small plate in the freezer. Clean the rhubarb and peel with a small knife, then cut the stalks into small pieces and transfer to a pot. Add jam sugar to the rhubarb and mix well. Let the mixture stand for approx.1 hr.
Step 2/ 3
- 80 ml coconut milk
- immersion blender
Add the coconut milk to the pot and cook over medium heat for approx.15 min. Blend the mixture until very smooth with an immersion blender.
Step 3/ 3
- 5 glass jars
Run a jam test by placing a spoonful of hot jam on the cold plate. Turn to the side: When the jam thickens, it is ready. Then pour the jam while it is still hot into sterilized jars, seal, and let them cool. Enjoy!
Enjoy your meal!
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