Thick rhubarb jam

1 h. 0 min.
4 servings
Thick rhubarb jam
Handmade Pictures, stock.adobe.com
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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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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