Rhubarb & Tonka Jam by Loic Carbonnet

Loic Carbonnet

Loic Carbonnet

19th September 2018

Rhubarb & Tonka Jam by Loic Carbonnet

Rhubarb & Tonka Jam by Loic Carbonnet

Ingredients

  • Rhubarb puree 250g
  • Fresh Rhubarb 1.200kg
  • Grated tonka bean 30g
  • Sugar 1.100kg
  • Pectin 10g
  • Fresh green apple juice 250g

Method

1. Prepare the apple juice
2. Cut the rhubarb into small pieces and place in a pan with half the sugar. Rest this for half an hour to release any water.
3. Meanwhile, weigh out the remaining ingredients
4. Mix the pectin and remaining sugar
5. Add the rhubarb puree and apple juice to the cut rhubarb and sugar
6. Heat on the stove at 40 degrees, then add the sugar-pectin mix
7. Bring to the boil and add the grated tonka beans to it, cook to 108 degrees, then cool down and place in the fridge.
8. Separate into jars or containers and place upside down to allow them to settle.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.