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Due to its bitter-sweet taste, the rhubarb jam is delicious on a slice of bread for breakfast. If you are a fan of the rhubarb pie, you must taste this jam.
Ingredients :
- Sugar: 1000 gr
- Rhubarb: 1000 gr
Preparation time : 30 minutes
Cooking time : 40 minutes
Cooking time : 40 minutes
- The rhubarb is often used as a fruit but it is indeed a vegetable. You can eat it salted as well as sweet.
- For those who are brave, peel the stalks of the rhubarb. This may be a little tedious but this way none of the thick fibrous outer layer remains. For those who are not so brave, some recipes do not require peeling them; it depends on your preference…
- Cut the stalks into slices of 2 or 3 cm in length.
- Put the slices and the sugar into a cooking pot. Let macerate for 2 hours by mixing occasionally.
- Bring to a boil over medium heat for 20 minutes, and then cook at a high temperature watching carefully. To find out when the jam is cooked, you can do the cold plate test: this test is to put a drop of jam on the cold plate, if it stays, it is ready!
- Put into jars and close immediately. Let it cool and store in a cool dry place.
- Another option:
This jam can be very sweet because of the tart taste of the rhubarb. If you like this taste, you can use 800g of sugar instead of 1 kg.
You can make vanilla rhubarb jam by adding 2 vanilla beans at the beginning of the cooking.
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