My favorite recipe for rhubarb jam with lemon is a combination of sweetness and sourness. And it literally melts in your mouth! I use only fresh ingredients, as well as freshly squeezed lemon juice. The preparation is ideal for breakfast, as an additive to yogurt or for making desserts.
Step-by-step cooking recipe
Peel the rhubarb from the hard top layer and finely chop or pass through a meat grinder.
Do the same with peeled lemon.
Cover everything with sugar and leave for a couple of hours.
Bring to a boil, boil the jam for 20-25 minutes on low heat and roll it into sterile jars.
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