in Recipes

Mandarin jelly with rum

updated

Spread the love

Ingredients for 1 servings:

  • 700 ml tangerine juice, freshly squeezed
  • 50 ml rum 40%
  • 500 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 21 minutes

Pour the tangerine juice into a large pot and add the rum. Stir in the sugar and bring the juice to a boil, then continue to simmer for about 3-4 minutes. Now pour everything into prepared jars, cover with a lid, and turn upside down for 10 minutes. Then turn them upside down and let them cool. Another tip from me: I freeze the finished jam jars. This way, the jam retains its beautiful color and tastes freshly made even after six months.

Facebook Comments

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.

Münsterländer farmer mares

Potato goulash with green beans