Rhubarb-coconut jam with lemon balm

Name: Rhubarb-coconut jam with lemon balm
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 500 g Rhubarb; 3-4 Stem(s) Lemon balm; 250 g Gelling sugar 2:1; 40 g Coconut flake

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

500 g Rhubarb
3-4 Stem(s) Lemon balm
250 g Gelling sugar 2:1
40 g Coconut flake

Directions

1
Clean, wash and cut the rhubarb into small pieces. Wash lemon balm, shake dry, pluck leaves from stalks and chop finely. Put the rhubarb and jam sugar in a large pot. Bring everything to a boil over high heat, stirring constantly, and let it boil for 3-4 minutes
2
Take the pot off the stove. Fold in grated coconut and lemon balm. Pour mixture into prepared glasses. Close well, turn them over and let them stand on the lid for about 5 minutes. Store jam in a dark place