To make rhubarb jam for the winter, we only need roots without leaves and an equal amount of sugar. It is desirable that the petioles be red, but if the white ones hit, do not remove them.
Cooking description:
Make an original and delicious rhubarb jam. The jam will turn out to be sour, of a beautiful color.
So how to make rhubarb jam for the winter? Let's get started!
1. Firstly, if the rhubarb roots are thin, then they should be cut into a thickness of no more than 1 centimeter, and thick ones - smaller.
2. Prepare rhubarb jam for the winter not earlier than a day.
3. First, the rhubarb and sugar must be combined and left in a container overnight to let the rhubarb juice.
4. In the morning, put the pan on the fire and boil the jam for about 30 minutes over very low heat.
5. Remove from heat and let the jam stand ("rest").
6. After the jam has completely cooled, the procedure will need to be repeated.
7. Having boiled several times, rhubarb jam for the winter can be poured into sterilized jars, rolled up and hidden in the pantry.
Have a nice tea!
Main ingredient: Vegetables / Rhubarb
Dish: Blanks / Jams
Ingredients:
- Rhubarb - 1 Kilogram
- Sugar - 1 Kilogram
Number of Servings: 20