Rhubarb-Orange-Vanilla Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb
- 200 ml water
- 1 orange (s), untreated, the zest and juice it
- 1 vanilla pod (s)
- Wine (rosé wine)
- 500 g preservin suar (2: 1)
Print Recipe
Pin Recipe Instructions
- Wash the rhubarb and cut into small pieces. Cut open the vanilla pod and scrape it out. Boil the rhubarb, vanilla pod and vanilla pulp in 200 ml water until the rhubarb is soft, stir occasionally.
- Now press the rhubarb thoroughly through a cloth. Fill up the collected juice up to 850 ml in equal parts with the freshly squeezed orange juice and the rosé wine. Add the grated peel of the orange.
- Before the preserving sugar is stirred in, the juice must have cooled down completely. Now let it simmer for four minutes while stirring. Pour hot into thoroughly cleaned, hot rinsed twist-off jars, close immediately and briefly place on the lid.
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