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By choosing the "Click and Collect" method, the item prices will be identical to our physical shop prices! (A discount will be applied at the end of your order).

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Artisan jams and sweet treats • Delivery or collection at our Nousty shop
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Homemade Top-Quality Rhubarb Jam 7,15  €

Available in 345 grams jam jars

Homemade Top-Quality Rhubarb Jam

Deliciously tangy, it is excellent on bread or spread over the base of an apple tart.

Recipe idea: Rhubarb jam DOUGHNUTS

Ingredients:

  • 22 cl warm milk (45°C)
  • 5 tablespoons water
  • 1 beaten egg
  • 3 tablespoons melted butter
  • 150 g caster sugar
  • 600 g bread flour
  • 1 teaspoon salt
  • 1½ teaspoons grated nutmeg
  • 1 tablespoon active dry yeast
  • 250 g Cassandrine House Rhubarb Jam
  • 2 litres groundnut or rapeseed oil for frying

Preparation: 3 hours 20 minutes › Cooking: 20 minutes › Ready in: 3 hours 40 minutes

In a bread machine, put the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and yeast in the order recommended by the manufacturer.
Select the soft dough programme. Once finished, turn the dough out onto a floured surface and leave to rest for 10 minutes.
Roll out the dough to a thickness of 0.5 cm. Lightly flour a 6 cm round cutter and cut out rounds.
Place a teaspoon of rhubarb jam in the centre of half of the rounds.
Set the other half aside. Moisten the edges with cold water, place the remaining rounds on top and pinch firmly together.
Place the doughnuts on a buttered baking tray. Cover and leave to rise in a warm place for about 45 minutes, until doubled in size. Heat the oil in a deep fryer to 180°C. Fry only one layer of doughnuts at a time. Turn them when they rise to the surface and fry for 2 to 3 minutes until golden. Remove from the oil carefully without crushing them. Drain on kitchen paper and dust with icing sugar if you wish.

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