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Rhubarb-Mango Jam

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Ingredients for 1 servings:

  • 2 mangoes
  • 200 ml nectar (mango)
  • 1 lime(s)
  • 1 pack of citric acid
  • 1 ½ kg rhubarb, prepared
  • 2 packs of gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the mangoes, dice the flesh, and puree with a hand blender. Add the mango nectar. Peel the rhubarb, cut it into small pieces, and add it to the mango puree, making up to a total of 2 kg. Stir in the citric acid and gelling sugar. Bring to a boil and simmer for about 5 minutes. Test for settling. Pour the mixture into the prepared jars while still hot.

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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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