Rhubarb jam

Rhubarb jam

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making rhubarb jam

  1. Petioles of rhubarb 1 kg.
  2. Sugar 1 kg.
  3. Water 3 cups.
  • Main ingredients
  • Serving 4 servings
  • World Cuisine


Knife., Cutting board., Colander., Pan., Cans., Lids for cans.

Making rhubarb jam:

Step 1: Prepare the petioles.

Rhubarb cuttings must be washed and peeled. Then take the peeled cuttings and cut into small sticks. You can cut rhubarb in both medium and small pieces. It all depends on how you love more. Place a pot of water on the stove and boil the water. Put the chopped rhubarb in a colander and lower the colander for 3 - 5 minutes in boiling water. We perform this procedure so that the rhubarb retains its color. After this time, substitute the rhubarb colander under a stream of cold water. Pour the water out of the pan.

Step 2: Cook the jam.

In the pan from which we just poured water, pour sugar and pour 3 cups of water. Mix and bring to a boil. In another pan (in which we will cook the jam), add the chilled rhubarb and pour boiling sugar syrup. Boil for 2-3 minutes. After this, it is necessary to leave our jam until it completely cools down. When the jam has completely cooled, repeat the boiling-cooling procedure 2 times. Pour the jam into clean, dry jars and close the lid.

Step 3: Serve the rhubarb jam.

Jam from rhubarb is very soft and tasty. Light acidity gives it a special taste. This jam is ideal as a filling for rolls and pies, and as an addition to pancakes and other culinary products. Enjoy your meal!

Recipe Tips:

- - You can also make delicious compote from rhubarb.

- - Leaves of rhubarb that are not used for making jam can be used to make green borsch.

- - When making jam, you can use less sugar - then the jam will turn out more acidic.