Filter
Reset
Sort ByRelevance
Clo
Rhubarb jam with apple and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Spoon the rhubarb with the jelly sugar and orange zest and bring to a low heat.
-
Let boil for about 5 minutes and then add the apple. Cook for 2 more minutes and stir well.
-
Insert a sprig of fresh mint into each jar and pour the hot rhubarb in a measuring cup.
-
Close the pots and turn around. Leave to stand for a moment and put it upright again. Let the jam in the pots cool completely and store in a dark, cool place.
Blogs that might be interesting
-
20 minLunchchicken breast, baby cream lettuce, uncut white bread, anchovy fillets in canned oil, Parmigiano Reggiano, original caesardressing,caesartosti
-
15 minLunchmedium sized egg, water, unsalted butter, smoked salmon cubes, San Francisco sourdough bread, fresh chives,scrambled eggs with smoked salmon on sourdough bread
-
20 minLuncholive oil, butter, Red onion, garlic, Brown sugar, honey, balsamic vinegar, soy sauce, ketjapmarinademanis, hard goat cheese, flat leaf parsley, flour, flour, cayenne pepper, butter, Parmesan cheese,red onion slices
-
15 minLunchroll bread, chives, butter, yellow bell pepper, fried leg ham,stick of bone ham and chive butter
Nutrition
550Calories
Sodium0% DV0g
Fat0% DV0g
Protein2% DV1g
Carbs44% DV133g
Fiber0% DV0g
Loved it