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عرب
Rhubarb jam
1 serving
Peel the rhubarb petioles from the skin, cut into 2 cm pieces, rinse and cook in boiling water for 1 minute. Then, cool, roll back into a colander and lower them into a basin with hot sugar syrup, boil and remove from the heat after 1-2 minutes. Cook 10-12 hours later until ready
Peel the rhubarb petioles from the skin, cut into 2 cm pieces, rinse and cook in boiling water for 1 minute. Then, cool, roll back into a colander and lower them into a basin with hot sugar syrup, boil and remove from the heat after 1-2 minutes. Cook 10-12 hours later until ready
vanilla to taste, cinnamon to taste, rhubarb - 1 kg, sugar - 1.5 kg, lemon zest to taste, or citric acid to taste
