Rhubarb, Mango and Orange Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 mins |
| Total Time | 33 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g rhubarb, weihed and prepared
- 450 g mano (s), prepared and weihed, approx. 2 manoes
- 350 ml orange juice, fresh or bought
- 500 g preservin suar 3: 1
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb, cut into small slices and weigh 800 g. Peel the mangoes, remove the pulp from the stone and cut 450 g into small pieces.
- Mix the rhubarb, mango and orange juice well with the preserving sugar, bring to a boil over high heat and simmer for at least 3 minutes, stirring constantly. Halfway through the cooking time, use a hand blender to roughly cut the rhubarb and mango.
- Fill the jam into approx. 8 smaller jars and close them tightly immediately.
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