Recipe Rhubarb jam
Preparation time:
1h
Ingredients
Number of persons: Several
Preparation
- Wash the rhubarb stalks after removing the leaves. Peel and remove the fibrous strands (as with green beans).
- Weigh out 1.2 kg of rhubarb and dice.
- Squeeze the lemon to extract the juice.
- Place the rhubarb, lemon juice and sugar in the jam pan. Mix well.
- Bring to the boil. From this point on, to make a perfect rhubarb jam, count the cooking time: 7 minutes with a jelling sugar, otherwise 15 to 20 minutes.
- Keep over a high heat, stir often and skim.
- Check that it is cooked by pouring a few drops onto a cold plate and then tilting the plate: the jam should run down gently.
- Immediately put the rhubarb jam into jars. Turn the jars upside down for 1 minute, then place them upright to cool.
1 comment
vous pourriez malaxer votre confiture de pomme