Not your average rhubarb jam
"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
Baking
Resting
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!
