Appel and rhubarb jam / Charming Bed and Breakfasts / bedbreakfast.be

Appel And Rhubarb Jam

We have an orchard with many apple trees and a small kitchen garden with vegetables, including rhubarb. I have found various ways of using up the apples that don’t look presentable enough for the fruit bowl. We serve this jam to our guests as a treat at breakfast time and they love it!

Frances Jaarsma, 21/06/2013

Ingredients for 4 people

Ingredients for around 4 jars

500g apples, peeled, cored and finely chopped - 250g rhubarb, cleaned and finely chopped - 750g sugar - 100ml red wine - 2 handfuls rose petals

Method

Place the apples and rhubarb in a large pan and cook gently until they form a syrup. Add the red wine, sugar and rose petals and re-heat until the sugar is completely dissolved. Wash the jars well and sterilise in the oven, then pot the jam, allow to cool and seal.

All the recipes

“This recipe is a delicious souvenir of my childhood. My mother was a simple cook who prepared unsophisticated, healthy and filling meals. Back then, food was better, healthier and fresher. For example we simply rinsed fresh spinach a few times then reduced it to a purée in a pan, chopped it up, then sprinkled over breadcrumbs, salt and pepper before serving. It was simple and delicious. If any left-over bread went stale, my mother made this recipe which we found delicious...” (Lia Kwint-Kruse)

Wépion delight

29/04/2013 -

'I learned this recipe during my training at the CEFOR catering college, where I obtained a diploma with distinction in Catering, Restaurant Management and Banqueting Management'. (Nicolas Pirson, La Marchanderie)

Charming
Bed and Breakfasts