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Red rhubarb jam with orange

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Ingredients for 1 servings:

  • 1 kg rhubarb, red
  • 1 organic orange(s), juice and zest
  • 1 kg gelling sugar 1:1
  • some orange liqueur to taste, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 34 minutes

Rinse and trim the rhubarb, then cut into 1 to 2 cm long pieces. Rinse the organic orange under hot water, dry it, and finely grate the zest. Squeeze out the juice. Place the rhubarb in a large saucepan with the orange juice, zest, and gelling sugar and let it sit for 3 to 4 hours. Stir, then bring to a boil and simmer for about 4 minutes. Remove the jam from the heat. Add the orange liqueur, if desired, and immediately pour into clean screw-top jars. Seal tightly and let cool slightly, upside down.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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