Florentina Lewis
If you have a lot of rhubarb, you can easily use healthy vegetables by cooking delicious rhubarb jam. We present a simple recipe for you.
Cooking rhubarb jam – it’s that easy
If you want to fill six 250 ml jam jars, you need one kilogram of rhubarb and one kilogram of jam sugar.
- Most of the work is in preparation. Peel and trim the rhubarb. Instructions for this can be found in a separate kitchen tip. Cut the cleaned rhubarb into pieces about two centimeters long.
- Tip: Rhubarb can be combined very well with different types of fruit, especially in jam. A classic is strawberry rhubarb jam. If you would like to make this spread, you will also need a kilogram of strawberries.
- Put the rhubarb together with the jam sugar – and possibly the washed and cut strawberries – in a large saucepan and mix everything well.
- The rhubarb must now first draw juice. It takes about an hour. When the rhubarb has drawn enough juice, boil the jam and let it boil at the highest level for four to five minutes. Stir constantly.
- Boil the jars to clean them thoroughly.
- When the rhubarb has boiled down to a mush, fill the jam into boiled jars while it is still hot and seal them.
- Turn the sealed jam jars upside down to cool.
- If you have rinsed the jars thoroughly beforehand and sealed them airtight, the homemade jam will keep for about 2 years.
