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  4. ➠ Dandelion Jam with Rhubarb

Dandelion Jam with Rhubarb

0
1357
Kitchen Russian
Calorie content 206.4 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 0.4 gr.
Fats * 0.1 g
Carbohydrates* 504 gr.
* per 100 gr. product
Dandelion Jam with Rhubarb
Content

Dandelions and rhubarb are a great spring combination and an interesting duo for jam. If the jam is cooked correctly, it will resemble aromatic syrup. In addition to using such a delicacy during home tea drinking, such jam is also suitable for adding to baked goods and other desserts.

Ingredients

Cooking process

step 1 out of 8
Rhubarb stalks must be washed and cut into slices. If the rhubarb skin begins to flake off the flesh when slicing, remove it.
step 2 out of 8
Cut the lemon in half and squeeze the juice out of it into a convenient container.
step 3 out of 8
We send the chopped rhubarb to the pan, fill it with water and pour lemon juice here.
step 4 out of 8
Sort the yellow dandelion flowers, place in a sieve and rinse. Then transfer them to the rhubarb pan.
step 5 out of 8
Put the saucepan with the contents on medium heat. As soon as the mixture boils, reduce the heat and cook for another 40 minutes. After that, the boiled mixture must be filtered through a sieve or cheesecloth.
step 6 out of 8
We measure the resulting liquid and send it back from the pan. Next, add granulated sugar, the amount of which is equal to the volume of the liquid. We put the saucepan on the fire, bring it to a boil, wait for the complete dissolution of the granulated sugar and cook to the required density.
step 7 out of 8
Pour hot jam into pre-prepared jars, close tightly with lids, turn upside down and let cool completely.
step 8 out of 8
Best kept dandelion and rhubarb jam in a cool place. At room temperature, it is also able to withstand, but not so long - about a couple of months. Treat yourself to a wonderful and healthy treat at any time!

Enjoy your tea!

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