Rhubarb jam is good on its own. But it will become even better if you add some oranges to it for citrus sourness. And of course sugar – where without it. And then in the recipe I will tell you in detail and step by step what to do with it all.
Step-by-step cooking recipe
Remove the threads from the rhubarb stalks, rinse and cut them into pieces.
Pour boiling water over them for a minute, put them in a colander and let them drain.
Boil the syrup from water with sugar. Add the rhubarb and cook for 25 minutes on low heat.
Leave the workpiece to cool overnight.
Scald oranges with boiling water and randomly chop or chop in a blender.
Mix with rhubarb and boil the jam for about 15 minutes more. Roll it up in sterile jars.
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