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Carrot – Rhubarb – Jam

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Ingredients for 1 servings:

  • 500 g rhubarb, peeled
  • 500 g carrot(s), peeled
  • 2 packets of vanilla sugar
  • 1 organic lemon(s), juice and peel
  • 1 organic orange(s), juice and peel
  • 1 ½ packs of gelling sugar, 2:1

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious fruity combination

Cook the carrots in a little water, then puree the carrots. Cook the rhubarb in the carrot water until it breaks down slightly. Add the carrot puree to the rhubarb, vanilla sugar, and gelling sugar, and bring to a boil. Add the juice and zest of the orange and lemon and continue cooking according to the instructions, stirring constantly (3 minutes). Then pour into jars and turn upside down for 3 minutes. The jam will make enough for about 5-6 medium-sized jars.

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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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