Confiture de Rhubarbe Sauvage (Alpine Dock Jam)

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Confiture de Rhubarbe Sauvage (Alpine Dock Jam)

Confiture de Rhubarbe Sauvage (Alpine Dock Jam) is a traditional Swiss recipe for a classic jam made from alpine dock (Rumex alpinus) leaf stems, sugar and lemon juice. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Alpine Dock Jam (Confiture de Rhubarbe Sauvage).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+24 hours macerating)

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Vegetable Recipes Switzerland Recipes

Ingredients:

800g alpine dock leaf stems (petioles)
500g sugar
juice of 2 lemons

Method:

Wash the alpine dock stems then place in a large bowl of water and set aside to soak for 10 minutes. After this time either trim off any brownish regions at the stem base or scrub them clean. Now cut the stems into 1cm lengths.

Arrange the stems in layers in a bowl, scattering the sugar over each layer and ending with a layer of sugar. Cover with clingfilm and set aside for 24 hours.

Turn the mixture into a pan, bring to a simmer and cook for 30 minutes. Now add the lemon juice and cook for a further 2 minutes. Spoon into sterilized and warmed jars. Label, allow to cool and store until needed.