Rhubarb jam with orange and lemon

Ingredients for 1 servings:

• 1 ½ kg rhubarb, cleaned
• 1 lemon(s), zest or peel of half and the juice
• 1 orange(s), zest or peel of half and the juice
• 1 pkt. gelling sugar (3:1)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

fruity spread

Mix the cleaned rhubarb (washed, cut into approximately 2 cm long pieces, and peeled if necessary) with the gelling sugar and let it sit for a while. In the meantime, zest half a lemon and half an orange (or thinly slice off the peel without the white pith and chop finely). Squeeze the lemon and orange. Add the lemon and orange juice to the rhubarb. Bring to a boil and simmer until the rhubarb is soft. Add the lemon and orange zest and bring back to a boil briefly. Test for set. If it sets, pour the jam into hot, rinsed jars (if it doesn’t set, add a little more gelling agent). This yields about 4 to 5 jars, depending on the size.