Rhubarb Jam
Description
Homemade preserves keep for a long time. Prepare the rhubarb stalks for our jam—peel off the thin skin and wash them. Cut into small pieces. Consider half the work already done! Next we'll make the syrup. By the way, I didn't list it in the ingredients, but lemon or orange zest, vanilla, and cinnamon really bring out the flavor of rhubarb. You can add a small amount of your favorite when making the jam. So, let's make rhubarb jam! 1. Make a syrup from sugar and water. Pour the water into a saucepan with the sugar, place over heat, and add a handful of cherry leaves that have been washed and dried in advance. You'll need to remove them from the saucepan once the sugar has dissolved. Don't forget to stir the syrup constantly! 2. Pour boiling syrup over the cut rhubarb pieces, add the remaining cherry leaves as well, bring to a boil, and cook until the syrup thickens and the rhubarb stalks become completely translucent. 3. All that's left is to sterilize the jars and fill them with the finished jam.