Rhubarb jam with dried apricots
0
1320
Kitchen
Russian
Calorie content
231.1 kcal
Portions
0.6 l.
Cooking time
90 minutes
Proteins *
2.8 gr.
Fats *
0.5 gr.
Carbohydrates*
56.3 g
I propose to cook rhubarb jam with dried apricots, not quite ordinary and interesting in terms of the combination of tastes. Citrus juice, and in this case lemon juice, which can be replaced with orange juice, while adjusting the amount of granulated sugar, always gives an incredible taste and aroma to dishes.
Ingredients
Cooking process
Sort dried apricots, raisins and dried figs and rinse thoroughly, dry and cut into small cubes. Wash the apple thoroughly and cut into small cubes. Peel sweet red onions, cut in half and chop with a knife. Combine the prepared ingredients in a deep container. Pour granulated sugar into a container, add coriander seeds.
Transfer the prepared ingredients to a saucepan with a thick bottom or a saucepan, pour in lemon juice, if desired, you can replace it with wine vinegar. Put on low heat, bring to a boil and cook until the granulated sugar is completely dissolved, stirring occasionally. This will take 10-15 minutes.
Spoon the rhubarb jam with dried apricots into sterile jars. Tighten jars of aromatic jam with lids, after pouring boiling water over them. Move the jars to a cool, dark place for about a week, after which you can taste. Thick jam can be used as a filling for baked goods or as a sauce for meat dishes.
Enjoy!