Not your average rhubarb jam

Name: Not your average rhubarb jam
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: german
Ingredients: 26.5 oz rhubarb; 18 oz jam sugar; 0.8 cup coconut milk

Based on 8 ratings

In app

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"It's always important to do a quick jam test before you stop cooking your jams. What is a jam test? At the end of the suggested cooking time, place a small spoonful of the hot jam on a cold plate (preferably from the freezer), then hold the plate at an angle. If the jam runs easily down the plate, the jam needs more time to cook. If the mass becomes solid after a short time and you can run your finger through the jam leaving two unconnected sides, the jam test has been passed and you're ready to put the jam in jars."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

60 min

Ingredients

2Servings

300 g

rhubarb

200 g

jam sugar

80 ml

coconut milk

MetricImperial

Utensils

knife, cutting board, cooking spoon, pot, plate (small), immersion blender, 5 glass jars

How-To Videos

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Nutrition per serving

Cal494

Fat8 g

Protein2 g

Carb108 g

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!