Rhubarb Jam for Winter
Description
Perfect for stocking up for winter. This is such a delicacy you won’t come across often these days, and many homemakers have no idea. Serve at the table or keep in the pantry.
Instructions
- 1
Step 1
First, thoroughly rinse the young rhubarb stalks under water and peel off the skin, then cut them and place them in a deep bowl. Sprinkle the rhubarb with powdered sugar, mix everything together, and cover the bowl with plastic wrap; leave overnight so the rhubarb releases its juice.
- 2
Step 2
In the morning, transfer the rhubarb together with its juice into a small saucepan, add a sprig of rosemary, and put it on the heat. Cook the jam for 5–10 minutes after it comes to a boil, stirring constantly.
- 3
Step 3
Spread the hot jam into sterilized jars and seal tightly with lids.
- 4
Step 4
This jam should be stored in a cool place, and opened jars should be kept in the refrigerator.