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:
Print Recipe
Pin Recipe 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.
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