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Recipe of: © Monsieur Cuisine

Rhubarb and apple jelly

MC plus
6 jars
Average difficulty
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 01.09.2016


  • 750 g rhubarb
  • 250 g apples, fairly tart
  • juice of 1 lemon
  • approx. 750 g gelling sugar 1:1 (depending on amount of juice)


Per jar:

  • calorific value
    2437 kj / 582 kcal
  • protein: 2 g
  • carbohydrates: 139 g
  • fat: 0 g
Preparation time
15 min.
  1. Wash, dry and clean the rhubarb. Cut the stalks in half lengthways, then slice into pieces approx. 2 cm long. Wash the apples, wipe dry, then cut into quarters without peeling. Remove the cores, then cut each quarter in half again. Place the rhubarb and apple in a large bowl and combine thoroughly before placing in the blender jug. Squeeze the lemon and trickle the juice over the rhubarb and apple. Add just enough water to cover the fruit, then cook for 30 minutes/110 °C/speed setting 2.
  2. Line a sieve with a damp muslin cloth. Pour in the fruit mixture, catching the juice in a bowl. Measure the amount of juice and place in the blender jug with an equivalent amount of gelling sugar. Cook for 12 minutes/110 °C/speed setting 2. Check to see if the jelly has reached setting point and, if necessary, continue to cook for another 3 minutes/110 °C/speed setting 2.
  3. Transfer the boiling-hot jelly into sterilized jars. Use kitchen towel to wipe off any smears around the rim of the jars without delay. Close the jars tightly and stand upside down for 5 minutes, then turn the right way up again and leave to cool completely.


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