Rhubarb Jam
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Servings: 6 people
- 500 g Fresh rhubarb
- 200 ml Lemon juice
- 250 g Preserving sugar 2: 1
Wash the rhubarb and cut into small pieces. Put the rhubarb, lemon juice and preserving sugar in a saucepan and bring to a boil (avoid boiling over) Then continue to simmer for about 4 minutes, stirring constantly.
Finely puree the jam with a hand blender. Immediately fill the prepared jars to the brim and seal.
Serving: 100g | Calories: 121kcal | Carbohydrates: 27.8g | Protein: 0.4g | Fat: 0.2g