Salsa
Rhubarb Jam
1 h 15 minPara 20Nutri-Score D€
D
1 h 15 min
1 h 15 minRhubarb Jam
receta de
redleafranch
@redleafranch
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
rhubarb stalks (leaves removed, chopped)Frutas y verduras1 kg
sugar (added in two stages)Despensa300 g- lemon juice (freshly squeezed)Frutas y verduras240 ml
por ración
Nutrición
69kcal
- Carbohidratos
- 17 g
- Proteínas
- 0 g
- Grasas
- 0 g
lo que usará
Utensilios
Sartén
Placa de cocina
paso a paso
Preparación
- Paso 1
Prep the rhubarb
- Cut off and discard the poisonous leaves from the rhubarb stalks.
- Chop the stalks into small pieces.
- Paso 2
Start cooking with sugar and lemon
- Put the chopped rhubarb into the pan.
- Add the sugar and pour in the lemon juice.
- Stir to combine.
- Paso 3
Cook gently
- Cook the rhubarb ever so gently over low heat, stirring regularly so nothing burns.
- After about 30 minutes the rhubarb starts breaking down and thickening.
- Paso 4
Add more sugar
- Stir in the extra sugar to bring the total to one and a half cups.
- Keep cooking and stirring until the jam is thick and glossy.
- Paso 5
Check the set
- At 45 minutes the jam is giving jam and the consistency looks promising.
- Continue stirring until the jam is thick and the rhubarb has fully broken down.
- Paso 6
Serve
- Spoon the finished jam onto toast and enjoy.