John Myers
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Rhubarb and Oranges – Jam
The perfect rhubarb and oranges – jam recipe with a picture and simple step-by-step instructions.
- 600 g Fresh rhubarb
- 4 Pc. Oranges
- 1 packet Preserving sugar 3: 1
- Freshly grated chilli pepper
- 0,25 Pc. Vanilla pod
Rhubarb from my garden:
- Peel the rhubarb, lift up the skin and cut into pieces. Sprinkle with 2 tablespoons of sugar and let stand for about 2 hours.
Orange: about 750 g
- Peel, separate out the fillets, squeeze out the remaining juice.
Aroma :
- Scrape out 1 / 4 vanilla sticks and use the pod too. Grate or grind some chilli fresh.
Cook :
- Cook for about 3 minutes, remove the peel and mix. Pour into glasses, close them on the head for 5 minutes, then turn. Best before 8 months.
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