Sauce
Rhubarb Jam
1 h 15Pour 20Nutri-Score D€
D
1 h 15
1 h 15Rhubarb Jam
ce qu’il vous faut
Ingrédients
rhubarb stalks (leaves removed, chopped)Fruits et légumes1 kg
sugar (added in two stages)Épicerie300 g- lemon juice (freshly squeezed)Fruits et légumes240 ml
par portion
Nutrition
69kcal
- Glucides
- 17 g
- Protéines
- 0 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Prep the rhubarb
- Cut off and discard the poisonous leaves from the rhubarb stalks.
- Chop the stalks into small pieces.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Spoon the finished jam onto toast and enjoy.