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Rhubarb jam

Label tagatesse
30
easy
cheap

Preparation

1

Peel the rhubarb and cut into fine slices.

2

Mix the pectin with the rhubard and let it boil. 

3

 Add the Tagatesse, and boil well for another minute. 

4

Immediately pour the jam into the jars and seal well. Allow the jam to cool off for at least 12 hours.

Ingredients

4
People
  • 1 kg rhubarb
  • 250 gr tagatesse
  • 1 (sugar free) pectin
  • 5 jam jars

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