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Rhubarb-orange jam

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Ingredients for 1 servings:

  • Orange(s) (amount for 500 g pulp)
  • 500 g rhubarb (weighed after cleaning)
  • 1 kg gelling sugar
  • possibly vanilla pulp

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

golden yellow and super delicious

Peel the oranges, including the white pith, like an apple, and then fillet them. Chop the orange segments into small pieces and squeeze out any excess juice. Weigh the segments and juice (usually between 400 and 500 g). Place them in a tall saucepan. Peel the rhubarb and cut into small pieces, then add it to the pan with the oranges. This should make a total of 1 kg of fruit pulp. Add 1 kg of gelling sugar and stir well. Bring everything to a boil and simmer for 4 minutes. Then skim off any skims and fill into twist-off jars. If you like, you can also add vanilla pulp for a more refined taste.

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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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