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Rhubarb and apple jam


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Ingredients

2 jar(s)

Ingredients

  • 10 stalks rhubarb, Washed and cut into 2cm pieces
  • 1 Granny Smith Apple, Cored and 1/4rd. No need to peel
  • 300 grams sugar
  • 1/2 lemon, Juiced
  • 15 grams Jamsetta with pectin
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Recipe's preparation

    Method
  1. 1. Place prepared apple and rhubarb into the Closed lid.

    2. Chop briefly, sp 5/8 secs.

    3. Add remaining ingredients.

    4. Lock lid in place, place simmering basket on top to prevent splatter.

    5. Set to 100C/ 35-40 minutes.

    6. Pour into sterilized jar/s and seal.

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Accessories you need

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Tip

Absolutely delicious..

 Join my FaceBook group "Thermify me...!" for more recipes, tips and ideas.

Follow me on FaceBook at "Thermify me breadwinners" for bread rolls and yeast based recipes.

And check out my new ebook on breadmaking tmrc_emoticons.;) tmrc_emoticons.;-) Wink

//www.amazon.com.au/Monica-Hailes-Cooking-School-Thermomix-ebook/d...


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Cruicky: Please try it as you go and see if you...

    Submitted by pipis on 17. May 2020 - 05:42.

    Cruicky: Please try it as you go and see if you like it. Do be lighthanded with it as rhubarb is not a strong flavour. I hope you enjoy it. (I used ground cardamom seeds by the way.)

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  • pipis: I'll be making more and trying star anise...

    Submitted by Cruicky on 16. May 2020 - 21:35.

    pipis: I'll be making more and trying star anise and cardamom!!!

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  • Firstly, as many others requested, weights are...

    Submitted by pipis on 16. May 2020 - 19:38.

    Firstly, as many others requested, weights are necessary. My 10 stalks of rhubarb would not fit into my TM35. I really had to force the basket in and push down the lid to get it to close. Then when I turned it on, the blades were clearly struggling. There was just too much in. I removed the basket and later realised that I definitely did not need the basket at all. It gently splattered as it got up to 100C but nothing came out of the lid. As it bubbled along once at 100C, it no longer splattered. As a result, I opened it up many times and did some tasting. I adjusted it as I found it a bit bland. I added some ground cardamom and a star anise. As it was on reverse mode, I could later remove the star without difficulty. I will wait several weeks before I open a jar as I always find jams and chutneys mature a little later if they have some added flavours. Without the basket, 750g chopped rhubarb was perfect. But the basket would not fit in, with this amount. I would definitely reduce the sugar slightly if reducing the rhubarb as I found the jam very sweet on first taste. After making jam in the Thermomix, I would never consider reverting to a saucepan. This was brilliant! PS Cooked it on Speed 1 Counter-clockwise operation 100 C all the way through.

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  • Made recipe today in TM5. Ingredients as per...

    Submitted by LissyandRichard on 24. May 2018 - 12:46.

    Made recipe today in TM5. Ingredients as per recipe fitted perfectly. Cooked for 30 minutes on 100c on Counter-clockwise operation speed 1. Jam flavour and consistency excellent. Makes about 800gms (1 1/2 jars). So good, made a second batch Smile.

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  • My rhubarb wouldn't fit in the mixing bowl with...

    Submitted by Cruicky on 13. April 2018 - 19:50.

    My rhubarb wouldn't fit in the mixing bowl with the seamer basket fitted. Can I suggest a weight is more useful? Also, you should specify a stirring speed for the cooking period. Can't wait to try this!

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  • Monica, what weight would the

    Submitted by Julie Bird on 21. November 2016 - 05:07.

    Monica, what weight would the rhubarb be approximately please. Rhubarb stalks can be all sizes.  Thank you! I'm looking forward to trying your recipe. 

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