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Rhubarb-nectarine jam

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Ingredients for 2 servings:

  • 250 g nectarine(s), chopped
  • 250 g rhubarb, finely chopped
  • 350 g sugar
  • 150 g gelling sugar
  • ½ dl orange juice

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

Cut the rhubarb stalks into thin slices. Deseed the nectarines and cut the flesh into small pieces. Combine all ingredients in a pan and stir well. Place over medium heat until the sugar is fully dissolved. Bring to a boil and then simmer for about 15 minutes. Sterilize the jars in the oven at 140°C and set aside. After simmering, fill the jam and close the jars. For better shelf life with screw caps, we recommend turning the jars upside down immediately after filling and closing them. This seals the screw caps, but it doesn’t look as good. This recipe makes 2 medium or 4 small jars. Allow the hot jars of jam to cool.

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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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