Rhubarb jam
A very tasty jam with a nice clear green amber color. I made this jam to eat immediately, but it can also be made for the winter.
Composition:
- rhubarb stalks - 1 kg
- sugar - 0,5 kg
Preparation of rhubarb jam:
Wash the stalks of rhubarb and peel off the outer membranes.
Dice the rhubarb into 1 cm cubes. Put the diced rhubarb in a saucepan, cover with sugar and set aside for 4 hours.
Allow the rhubarb to steep for 4 hours.
During this time, the rhubarb will give juice.
After that, put the pot on low heat, bring to a boil and cook on low heat for 10-15 minutes, stirring occasionally.
Cool the jam and store it in the refrigerator.
If you want to close rhubarb jam for the winter, then take sugar in the proportion of 1 to 1, that is, for 1 kg of rhubarb - 1 kg of sugar and boil the jam for 10-15 minutes longer. Then pour the jam into sterilized jars, screw on the lids and wrap.
Bon appetit!
