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Rhubarb-mango jam

updated

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 500 g mango(s), also from the can
  • 500 g gelling sugar, 2:1
  • 1 lemon(s)
  • 4 vanilla pods

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Trim the rhubarb and chop into large pieces. Peel the mango and cut into pieces, and cut the canned mango into smaller pieces. Squeeze the lemon. If you don’t like it too sour, use less lemon juice. Scrape the vanilla pods. Combine all ingredients with the preserving sugar in a large saucepan and boil gently for 3-5 minutes. Then pour into prepared jars. If you like, you can add the scraped vanilla pods to the jars; it looks nice and will retain the vanilla flavor.

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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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