Apple And Rhubarb Jam

 
Apple 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, 19/08/2014

Ingredients for 4 people

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.

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Sat 7 Dec €96 €101
Bed & Breakfast La Forestière, Le Hohwald, France
La Forestière
Le Hohwald, France
Sat 7 Dec €135 €150
Bed & Breakfast Un matin dans les bois, Loison sur Crequoise , France
Un matin dans les bois
Loison sur Crequoise , France
Sat 7 Dec €100 €110
Bed & Breakfast De Nachtegaal, Damme, Belgium
De Nachtegaal
Damme, Belgium

You May Also Like

More recipes that might interest you.

Charantes-style Thai Chicken by Marie-Jo
Charantes-style Thai Chicken by Marie-Jo
06/03/2013 -

Marie-Jo loves to surprise her guests and regularly adapts foreign recipes which use unusual ingredients for our B&B’s evening meals. This recipe was adapted to our Charantes region by adding some Cognac. It enjoyed further success with our B&B guests who voted it “dish of the year”.

Read more
Millet and apple soufflé
Millet and apple soufflé
07/03/2013 -

So they need a hearty breakfast to ensure they have enough energy for a 4-or-5-hour walk in the forest. Fruits and cereals are excellent sources of endurance energy! We therefore make sure our breakfast buffet contains plenty of them, in breads, pastries and these individual millet soufflés and in our marmelades, jams and fresh fruit straight from our garden. Everything is home-made or made by local artisans! These millet soufflés can be served for breakfast or desser. (Cécile Voisin)

Read more