Canned rhubarb
Today we are preparing an undeservedly forgotten, but very useful and tasty plant. So, on the table is canned rhubarb. Its distinctive and unusual taste will be appreciated by gourmets. The jam is interesting, tart. It goes very well with tea.
Equipment
- 1 mix bowl
- 1 knife
- 1 chopping board
- 1 pot
Ingredients
- 300 g rhubarb
- 300 g sugar
Instructions
- Prepare everything necessary. It is better to choose thicker and fleshier rhubarb stalks. Don't worry, they won't be tough. Cut off the leaves, only the stems are needed here.
- Using a knife, peel them from the films. Just need to lift a little, and they easily come off in strips.300 g rhubarb
- Cut the rhubarb into small pieces, but, in the grand scheme of things, their size does not matter much.
- Pour into the pot where you will cook the jam, add granulated sugar.300 g sugar
- Mix and leave for 30-60 minutes, you can also for a couple of hours. A lot of syrup is formed.
- Put on the stove, boil after boiling for 5 minutes. There is usually almost no foam on this jam. Turn off the heat, cover with a lid and let stand for 2 hours. The stalks will absorb the aromatic syrup as they cool.
- Then repeat the procedure, boiling for 5 minutes after boiling. The jam will become thicker.
- Pour into clean jars, close with lids and, after cooling, store in the refrigerator. If you are making a winter stock, sterilize the jars and lids. The rhubarb jam is ready.
Nutrition
Calories: 203kcalCarbohydrates: 52gProtein: 0.5gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 145mgFiber: 1gSugar: 50gVitamin A: 51IUVitamin C: 4mgCalcium: 44mgIron: 0.1mg