- Rhubarb puree 250g
- Fresh Rhubarb 1.200kg
- Grated tonka bean 30g
- Sugar 1.100kg
- Pectin 10g
- Fresh green apple juice 250g
Rhubarb & Tonka Jam by Loic Carbonnet
Loic Carbonnet
19th September 2018
Rhubarb & Tonka Jam by Loic Carbonnet
Rhubarb & Tonka Jam by Loic Carbonnet
Ingredients
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.
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