Rhubarb and Apricot Jam
Recipe · Miscellaneous
Ingredients
- 600 grams rhubarb
- 200 grams dried apricots (soaked in water for about 8 hours)
- 40 grams SteviJa Kristal® or 15 grams SteviJa Zoetpoeder®
- 250 ml water
- 15 grams Marmello (gelling powder, available from health food shops)
- Empty jam jars with screw-top lids
Preparation
Wash the rhubarb stalks and cut them into pieces. Bring the apricots with their soaking water, the rhubarb and the Kristal/Zoetpoeder to the boil in a pan. Let the mixture cook over a low heat for another 20 to 30 minutes, stirring regularly. (rhubarb catches quickly)
Dissolve the gelling powder in a little water and stir it into the rhubarb mixture. Let it all boil for one more minute.