Recipe Vanilla rhubarb jam
Preparation time:
30 mn
Heat treatment time:
30 mn
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Wash, peel the rhubarb and cut it into sections. Put it in a container.
- Add the vanilla and sugar and macerate 1/2 day.
- Pour your preparation into a saucepan and wear it to ebulition. From this moment cook 30 min. Check the cooking by pouring a few drops on a plate, the jam must sink gently.
- Remove the vanilla and mix if necessary.
- Put in pots immediately, close them and return them for 1 min, then put them back to the right to let them cool.
