Rhubarb jam with apples
0
2143
Kitchen
Russian
Calorie content
246.4 kcal
Portions
2 p. port.
Cooking time
45 minutes
Proteins *
0.9 gr.
Fats *
0.4 gr.
Carbohydrates*
59.9 gr.
The sourness of rhubarb goes well with apples. In order to have enough sweetness without excess added sugar, it is recommended to take apples of sweet varieties. When picking rhubarb for jam, old, tough stems should be set aside. It is better to leave them for compote. But the young, juicy and crunchy stems are ideal for jam and give it the "right" consistency.
Ingredients
Cooking process
We wash and dry the apples. Cut each fruit into four pieces and cut out the seed pod. Cut the apple quarters into small cubes proportional to the rhubarb pieces. Add the crushed apples to the rhubarb dish. Pour the ingredients for the jam with granulated sugar, mix, cover with a clean towel and leave overnight until the juice comes out. After that, put on the stove, bring to a boil and cook for fifteen minutes. Remove from the stove and let cool. After cooling down, bring to a boil again and boil for ten to twenty minutes.
Bon Appetit!