There are many different recipes for rhubarb jam, but I prefer the classic one. Don't let the peculiar color of the delicacy frighten you, because its taste is beyond praise. This is one of the most unusual preparations that can be easily prepared at home from a minimum of ingredients!
Ingredients
- Rhubarb - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Thoroughly wash the rhubarb stalks and remove the upper skin from them.
Cut them into small cubes no larger than 7-10 mm. It is important that all the pieces are approximately the same.
Fold the rhubarb into an enameled container, cover with sugar in a ratio of 1:1, mix and leave overnight.
Bring the mass to a boil, remove from heat and allow to cool completely. Be sure to remove the foam as it appears.
After 5-6 hours, boil the jam for another 5 minutes, remove from the heat again and leave for another 5-6 hours.
Boil the mass for the last third time and roll it into jars.
