Home Rezepte Rhabarber-Mango-Konfitüre

Rhabarber-Mango-Konfitüre

Zutaten für 6 Personen

6 Stk. Gläser je 370 ml
900 g roter Rhabarber (vorbereitet gewogen)
400 g Mango (vorbereitet gewogen; von etwas 2 Mangos)
300 ml Orangensaft, frisch gepresst (alternativ: Handelsware)
1 Packung(en) Super Gelierzucker 3:1

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Zubereitung

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1

Fertig

Rhabarber waschen, putzen, in 1 cm dicke Scheiben schneiden und 900 g abwiegen. Mango schälen, Fruchtfleisch vom Stein schneiden, in feine Stücke schneiden und 400 g abwiegen. 300 ml Orangensaft abmessen.
2

Fertig

Zutaten in einem Kochtopf mit Super Gelierzucker gut verrühren. Alles "unter Rühren" bei starker Hitze zum Kochen bringen und unter ständigem Rühren "mindestens 3 Minuten sprudelnd kochen". Kochgut eventuell abschäumen, sofort randvoll in vorbereitete Gläser füllen. Mit Schraubdeckeln (Twist-off) verschließen, umdrehen und ca. 5 Minuten auf den Deckeln stehen lassen.

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