Apricot, banana, and rhubarb jam

Directions

1. Thoroughly rinse the glasses and lids, then rinse them carefully and place them upside down on a kitchen towel to drain. ≈ 2 min
2. Cut off the root, remove the rhubarb leaves, and discard the fine stem. ≈ 8 min
3. Carefully peel each stick and cut them into pieces approximately 1 cm long. ≈ 8 min
4. Remove any imperfect fruits and bring a pot of water to a boil. ⏱ ≈ 10 min
5. Briefly soak the apricots, remove the pits, and cut them into quarters. ⏱ ≈ 30 min
6. Peel the banana and cut it into thin slices. ≈ 8 min
7. Squeeze an orange using a citrus juicer. ≈ 3 min
8. Add the fruits to a pot with the caramel syrup and lemon juice. ≈ 3 min
9. Gently stir with a skimmer to keep the fruit pieces visible. ≈ 4 min
10. Let this mixture rest for about 30 minutes, then place it over heat and bring it to a boil quickly. ⏱ 30 min
11. Regularly remove the foam that forms on the surface with a spoon. ≈ 3 min
12. As soon as the jam starts to thicken (about 3 to 4 minutes after cooking begins), check if it passes the “jelly test.” ⏱ 4 min
13. If this is the case, remove the pot from the heat and immediately fill the prepared jars with the hot jam, making sure to fill them completely. ≈ 10 min
14. Close the jars and place them on a clean dishcloth for about 30 minutes. ⏱ 30 min
15. Once cooled, store the glasses. ⏱ ≈ 20 min