If most jams seem too sweet to you, but you still want to stock up on something delicious for the winter - try this thick rhubarb jam. Due to the natural acidity of the stems, it turns out not at all cloying.
Ingredients
- Rhubarb - 500 g
- Sugar - 150 g
- Citric acid - 1 pinch
Step-by-step cooking recipe
Finely chop the rhubarb, cover with sugar and cook on low heat for about half an hour, stirring.
Grind the mass with a blender, add more sugar or honey if desired, and boil again.
Add citric acid and roll the jam into sterile jars.
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