Inconspicuous–looking rhubarb stalks are an ideal base for jam for lovers of original sweet and sour flavors. Most often it is used as an additive to sweet apples or strawberries. But this time I suggest making jam only from it.
Ingredients
- Rhubarb - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Remove the hard skin from the rhubarb and cut it into cubes.
Cover with sugar, bring to a boil and boil for 5 minutes.
Let the billet cool and bring to a boil again and boil for 5 minutes.
Repeat the previous step 1-2 more times to the desired density.
After the last cooking, roll the rhubarb jam into sterile jars.
Did you like the recipe?
0 comments