How to cook rhubarb jam - photo recipe
Jam from rhubarb is a delicacy not only delicious,but also useful and unusual. The rhubarb stalks themselves have a piquant, sour taste, and in combination with sugar and some berries (in the recipe of rhubarb jam it is possible to include, for example, strawberries or strawberries), the rhubarb gives an unusual sour-sweet, refreshing taste.
The recipe for rhubarb jam is so simple that foringredients do not go far, and you can cook jam with your own hands at home, literally in half an hour. All that is necessary for this is a few fresh purified rhubarb stalks, several glasses of sugar and packing pectin, a gelling ingredient that will provide the ready-made rhubarb jam with the necessary density.
Ingredients for rhubarb jam
- 400 grams of fresh rhubarb stalks
- 5.5 cups of sugar
- 1 pectin package
- 1-2 glasses of strawberries or strawberries (if desired, with them, the rhubarb jam will turn out to be more sweet and fragrant)
How to cook a rhubarb jam - photo recipe
First we will prepare all the necessary ingredients. Stem rhubarb thoroughly washed under a jet of cold water, remove the upper, hard layer of the peel and cut into small pieces about two to three centimeters long. If you decide to add some berries to the jam of rhubarb, then do not forget to wash them thoroughly, remove the stems and leaves. It is recommended to pre-bait the berries a little, so that the rhubarb jam turns out to be homogeneous in consistency.
Cut the rhubarb stalks into a saucepan withflat bottom (it's best to use rhubarb jam to use cookware with non-stick coating), add a small amount of sugar and water (about half a glass - a glass). We put the saucepan on a strong fire and bring it to a boil, so that the rhubarb pieces become soft, boiled.
After pieces of rhubarb are boiled,add the rest of the ingredients - pre-mashed strawberries or strawberries, all the contents of the pectin package. On a strong fire, bring the rhubarb jam to a boil. The result should be a homogeneous mass - as in the photo:
The final stage of preparation of jam -addition of sugar. Pour out all the remaining sugar into the almost prepared jam from rhubarb and mix thoroughly. On sugar it is better not to save - otherwise the jam will turn out not only too acidic, but too liquid. Again, bring the jam from the rhubarb to a boil, stirring constantly, leave to boil for one or two minutes, and then remove it from the fire. That's all - jam is ready, it remains only to pour it into glass jars for conservation, close and leave to be stored for the winter.
