Lanersbacher Hof recipe of the month
Award-winning recipes for "Hobby Chefs"
The Lanersbacher Hof recipe of the month - award-winning recipes for "Hobby Chefs".
Our top chefs regularly introduce you to a selected recipe for after-cooking.
We are happy if you try it! Tell us how it tasted, how your recipe looks optically - post a photo or your experience on our Facebook-Page.
The recent Lanersbacher Hof recipe of the month
Raspberry Rhubarb Jam
Homemade jam...
…is of course much better than what you buy. Not only because it is cooked with a lot of love, but because you can also decide for yourself what goes into it. Creativity can run wild and the greatest combinations end up in the glass. Most store-bought jam is far too sweet for me. In addition, a home-made glass is a great and popular souvenir or gift for friends and family.
Rhubarb is simply part of spring...
...but it's definitely not for everyone. The taste is quite unique. But when prepared correctly, this vegetable is a delicacy. The use of rhubarb is more like that of fruit. The red or green stems are usually prepared as a fruity compote, delicious jam or preserves, syrup or as a tempting cake. And all “non-rhubarb fans” will also like this rhubarb-raspberry jam, I promise...
Ingredients:
- 450 g Rhubarb
- 400 g Raspberries
- 500 g preserving sugar 2:1
- half a lemon
Bring the raspberries to the boil briefly in a pot so that they break down. Then strain the hot mixture through a sieve and collect the juice in a container underneath.
Boil the pureed raspberries in a pot with all the other ingredients for the jam. Let it boil for about 3 minutes while continuing to stir. Puree finely as desired and then test for gelling.
After a successful gelling test, fill the finished jam into the prepared jars and close them.
The Lanersbacher Hof kitchen team wishes you good luck!
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