Jam rhubarb

Rhubarb is very popular culture in many countries. This early perennial plant used in the preparation of compotes, jellies, fillings for cakes, candied fruits, and even wine.

Rhubarb is very useful, because it contains ascorbic acid, pectin,rutin, malic and other acids. Including in their menu is slightly acidic garden plant, we enrich your body with vitamins and microelements. Well, if rhubarb preserve, to use its useful properties and in winter. The main thing is to collect the stalks until the middle of June. Because later peel the stalks become rough, fibrous and dry.

Recipe for rhubarb jam

Tip: rhubarb contains large amounts of oxalic acid, so do not cook the jam in a tin or copper utensils.

We will need:

• Rhubarb - 1 kg;
• Sugar - 2 kg;
• Cinnamon - a teaspoon;
• The bag gelling mixture

Because rhubarb is very sour, sugar you take in two times more than rhubarb. The petioles of rhubarb wash, remove hard skin and cut into wedges. Fall asleep with sugar and wait until it melts. To jam in two ways. You can cook the rhubarb 30 minutes and hot immediately pour into clean sterile jars, and can be boiled three times for 15 minutes, waiting each time its full cooling. The foam is collected and give the baby of the family. Five minutes before end of cooking add the sachet "Zelenci and cinnamon. Then the pieces of rhubarb will remind candied fruit.

Videoretsept jam rhubarb