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Rhubarb Tangerine Jam

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Rhubarb Tangerine Jam

The perfect rhubarb tangerine jam recipe with a picture and simple step-by-step instructions.

  • 500 g Rhubarb
  • 500 g Fresh or canned mandarins
  • 500 g Preserving sugar 2: 1
  1. Chop the rhubarb and peel and chop the mandarins. Put everything in a saucepan with the preserving sugar and cook for at least 3 minutes. Actually, everything should fall apart, otherwise go through again with the blender. Make a gelling test and then pour into the prepared glasses. Close this tightly and turn it over.
Dinner
European
rhubarb tangerine jam

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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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