Rhubarb jam with elderflower
1 jar
40 minutes
Ingredients
- 500 g rhubarb
- 200 ml concentrated elderflower cordial
- 2 bunch of mint
- 250 g Dansukker Jam Sugar
Rinse and slice the rhubarb and combine with the other ingredients in a saucepan.
Boil for about 7–8 minutes. Skim off any foam and remove the mint. Blend the rhubarb jam if desired.
Pour into warm, thoroughly cleaned jars. Seal. Store in a cool place.
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