Summary

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)

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Instructions

1. 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.
2. 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.
3. Add the lemon and orange juice to the rhubarb. Bring to the boil together and cook until the rhubarb is soft.
4. 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).
5. 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.