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Rhubarb jam for the winter

0
1966
Kitchen Russian
Calorie content 332 kcal
Portions 20 port.
Cooking time 26 h.
Proteins * 1.1 gr.
Fats * 0.2 g
Carbohydrates* 82 gr.
* per 100 gr. product
Rhubarb jam for the winter
Content

I want to share an unusual and interesting recipe for a fragrant treat. Rhubarb jam for the winter is simple and easy to prepare. The delicacy turns out to be moderately sweet and sour. This unusual jam has a viscous consistency and can be used as a filling for pies.

Ingredients

Cooking process

step 1 out of 7
Wash the rhubarb stalks thoroughly, dry and remove fibers. Cut the peeled rhubarb into small cubes. Measure out the required amount of granulated sugar.
step 2 out of 7
Choose the method of cutting rhubarb yourself. If you want the rhubarb pieces to be more palpable, cut into large pieces. Place the chopped rhubarb stalks in a thick-bottomed container.
step 3 out of 7
Add half of the required amount of granulated sugar. Leave to infuse for about 12 hours, covering with a lid or a clean kitchen towel, during this time the rhubarb will let out a sufficient amount of its own juice, and the granulated sugar will completely melt.
step 4 out of 7
Pour the juice from the chopped rhubarb into a deep metal container - a saucepan or a cup, add the remaining amount of granulated sugar. Put on low heat, stirring constantly, bring to a boil, add rhubarb pieces and cook for about 5-7 minutes.
step 5 out of 7
Skim off the resulting foam. Then remove the jam from the heat. Cool completely and bring to a boil again after 12 hours. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave, oven, or water bath. Banks must be completely dry.
step 6 out of 7
Using a ladle, gently pour the rhubarb jam into sterile jars. Tighten hot jars with aromatic jam with lids, after pouring boiling water over them, and then turn them upside down. Leave as it is until it cools completely, wrapped in a warm blanket or towel. Then turn the jars over and store in a cool place.
step 7 out of 7
You can try completely cooled jam the next day.

Enjoy!

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