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Aunt Nana’s rhubarb and rosemary jam
From its giant leaves, visible from the end of the Mandala kitchen garden, we’ve concocted a delicious breakfast recipe. We’ve added a generous infusion of our aromatic garden rosemary.
A real treat on a slice of Uncle Fafa’s ‘Bee & Cicada’ bread and a knob of salted butter.
1kg rhubarb stalks
2 large sprigs rosemary
Carefully wash the rhubarb stalks, removing the inedible leaves
Cut into small 1cm pieces and mix coarsely with the sugar in the pot
Cover and leave overnight, adding the sugar and lemon
The next day, the sugar has melted into a syrup.
In a saucepan, cover the cut rosemary branches with the syrup (without the rhubarb pieces)
Squeeze the rosemary with a wooden spoon to extract all the aromas, then after 10 minutes, sieve to return the aromatic syrup to the rhubarbpot
Add the lemon juice.
Bring gently to the boil and leave to cook for 1? to 2 hours.
If you prefer a smooth jam without any pieces of rhubarb, leave to cool a little and blend with a soup ladle, then bring back to the boil for sterilisation.
Place in sterilised jars (boiled with the lids on), taking care to close them tightly and turn them upside down until the jam has set as it cools.
The magic of Rosemary :
A natural treasure with many virtues, it stimulates memory and concentration, relieves headaches and muscle pain, improves digestion, boosts the immune system, calms stress, promotes blood circulation and fights free radicals thanks to its antioxidant properties. A miracle plant for radiant health!
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