Rhubarb jam
Description
The recipe won't take much time. When making rhubarb jelly with agar-agar, keep in mind that the texture won't be as firm and elastic as when using gelatin. Moreover, rhubarb puree has a certain fluffiness, resulting in a soft and airy jelly that still holds its shape. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients, peel the rhubarb stalks with a knife, and cut them into small pieces.
- 2
Step 2
Place the prepared rhubarb pieces into a saucepan or small pot, pour in water, add sugar, and mix well. Heat the mixture slowly, stirring occasionally with a spoon to dissolve the sugar.
- 3
Step 3
Bring the mixture to a boil and simmer for 1–2 minutes until the rhubarb softens. Remove from heat and let cool slightly (5–7 minutes).
- 4
Step 4
Using an immersion blender, puree the rhubarb cooked with sugar, then add agar-agar and mix thoroughly until the mixture is uniform.
- 5
Step 5
Boil the resulting mixture for 2 minutes, stirring constantly. Remove the pot from the heat and quickly pour the jelly mixture into molds. Leave at room temperature for 2–3 hours (depending on the mold size) to set.