Recipe Rhubarb jam
Preparation time:
1h
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Wash the rhubarb rods after getting rid of the leaves. Peel them and remove the fibrous wires (as in green beans).
- Weigh 1.2 kg of rhubarb and dice it.
- Press the lemon to extract the juice.
- Put the rhubarb, lemon juice and sugar in the bassine with bonfit. Mix.
- Bring to ebullition. From this moment, to make a perfect rhubarb jam count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes.
- Maintain a high fire, stir often and skimmed.
- Check the cooking by pouring a few drops on a cold plate then tip the plate: the jam must sink gently.
- Give it to the jars of your rhubarb juices without delay. Return the jumpers for 1 min, then put them back to it to let them cool.
3 comments
Parfait 😁👍
Recette simple mais efficace ! Il ne reste plus qu’à déguster
vous pourriez malaxer votre confiture de pomme