Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Apricots for the winter
  4. ➠ Rhubarb jam with apricot

Rhubarb jam with apricot

0
2156
Kitchen Russian
Calorie content 244.8 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 1.3 gr.
Fats * 0.2 g
Carbohydrates* 59.5 g
* per 100 gr. product
Rhubarb jam with apricot
Content

The main advantage of rhubarb is its ability to bear fruit throughout most of the summer. Its cuttings, which have a characteristic sourness, go well with sweeter fruits and berries. Apricots were no exception. Rhubarb jam with apricot is a great option for filling various desserts.

Ingredients

Cooking process

step 1 out of 6
First of all, you need to wash the apricots and remove the seeds from them by cutting the fruit in half. Fold the prepared apricots in an enamel pan, pouring a little water over them. Then we send the pan to the fire.
step 2 out of 6
In the meantime, let's get down to preparing the rhubarb. It must be rinsed and peeled.
step 3 out of 6
The next step is to chop the rhubarb.
step 4 out of 6
After the apricots boil, you need to send rhubarb to them. Mix everything and let them boil for five minutes.
step 5 out of 6
Next, you need to add sugar to the total mass.
step 6 out of 6
Cook the resulting mixture for fifteen minutes. The finished jam should have a thick consistency. Pour it into pasteurized jars and screw the lids on.

Similar recipes

leave a comment

Name
Email
Text *