Rhubarb Jam with Orange and Lemon
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4 glasses) |
Ingredients
- 1½ kg rhubarb, cleaned
- 1 lemon (s), zest or peel in half and the juice from it
- 1 orange (s), zest or peel in half and the juice from it
- 500 g gelling sugar (3:1)
Print Recipe
Pin Recipe Instructions
- Mix the cleaned rhubarb (washed, cut into approx. 2 cm long pieces and possibly peeled off) with the gelling sugar and let it steep a little.
- In the meantime, cut half a lemon and half an orange zest (or thinly cut the peel without the white skin and chop finely). Squeeze the lemon and orange.
- Add the lemon and orange juice to the rhubarb. Bring to the boil together and cook until the rhubarb is soft.
- Add the lemon and orange peel and bring to the boil again. Make a gel test. If the gelling test succeeds, pour the jam into jars rinsed with hot water (if the gelling test does not succeed, add a little more gelling agent).
- Makes - depending on the size - about 4 to 5 glasses.
Recipe Notes
Gelling sugar (jam sugar, jelly sugar) is a kind of sugar that is used to produce preserves, and which contains pectin as a gelling agent. Gelling sugar is different from preserving sugar, which does not contain pectin and is just sugar with larger crystals to avoid scum.
3:1 - Use for preserves to produce maximum fruit taste. Use three times as much fruit in weight as you do Gelling Sugar.
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