Carrots – Rhubarb – Jam

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 g rhubarb, peeled
500 g carrot (s), peeled
2 packs vanilla sugar
1 lemon (s) organic, juice and zest
1 organic orange (s), juice and peel
1 ½ pack preserving sugar, 2:

Instructions

Boil the carrots in a little water, then puree the carrots. Cook the rhubarb in the carrot water until it disintegrates easily. Add the carrot puree to the rhubarb, add the vanilla sugar and preserving sugar and bring to the boil. Add the juice and zest of orange and lemon and continue to cook according to the instructions, stirring constantly (3 min.). Then fill into glasses and turn upside down for 3 minutes.
The jam is enough for about 5-6 medium-sized jars.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.