Rhubarb jam is good on its own. But it will be even better if you add some oranges there for citrus sourness. And of course, sugar – where without it. And further in the recipe I will tell you in detail and step by step what to do with it all.
Step by step cooking recipe
Remove the threads from the petioles of rhubarb, rinse and cut them into pieces.
Pour boiling water over them for a minute, put in a colander and let drain.
Make syrup from water with sugar. Add rhubarb and cook for 25 minutes over low heat.
Leave the workpiece to cool overnight.
Scald oranges with boiling water and optionally chop or chop in a blender.
Stir in the rhubarb and simmer the jam for about 15 more minutes. Roll it up in sterile jars.