Rhubarb and Orange Jam
The easiest way to preserve rhubarb, a healthy but perishable product, is to make jam out of it. The addition of orange zest gives the jam a magical aroma.
Information
Ingredients
- Rhubarb250 g
- Sugar250 g
- Orange1 piece
Directions
Prepare all the ingredients. For cooking rhubarb jam, only 3 ingredients are used. The amount of sugar in this recipe is suitable for canning the jam in jars, but if stored in the refrigerator for a short time, the amount of sugar can be reduced to taste.
Wash the rhubarb stalks (remove the leaves) thoroughly in water to remove dirt and dust, and peel off the tough skin by carefully using a knife. Cut the peeled stalks into small pieces.
Transfer the chopped rhubarb into a saucepan or frying pan (it is important not to use an aluminum container to prevent oxidation) and sprinkle with sugar, mix well.
Thoroughly wash and dry the orange, remove the zest. Peel the orange, remove the seeds if necessary. Cut into small pieces. Add the orange and zest to the rhubarb, mix well and leave for 10 minutes.
Put a pot with rhubarb on the fire, bring the jam to a boil. Cook for 1-2 minutes and remove from heat, let it cool slightly.
Cook the slightly cooled jam for another 10-15 minutes over low heat, then pour into jars. Rhubarb jam is ready! Enjoy your meal!
