Rhubarb Jam

Ingredients

• 800 g rhubarb
• 2 untreated oranges
• 0.13 l dry white wine
• 60 ml orange liqueur
• 1 kg gelatin sugar

Instructions

1. 1.

   Wash the rhubarb, trim it, cut off the ends and chop into small pieces. Grate the orange zest and then peel thoroughly.

2. 2.

   Cut out the fillets, press juice from the remaining fruit flesh, and combine with the zest, fillets, rhubarb, and liqueur; bring to a boil. Simmer for about 5 minutes until the rhubarb is tender.

3. 3.

   Stir in the sugar and simmer for about 4 more minutes while bubbling (do a gel test), then pour into prepared jars. Seal well and let cool.