Rhubarb and Lemon Jam
Description
A simple way to prepare provisions in advance. I don’t really like regular jam, because in my opinion it can sometimes be too sweet, so for myself and my family I make rhubarb and lemon jam at home. Rhubarb itself has a rather interesting, slightly tart taste with a tangy note, and if you add lemon as well, you get an unusual and very interesting jam that is not cloying at all. I make quite a lot of it, and sometimes I use orange or ginger instead of lemon—in any version it turns out to be a delightful treat. This rhubarb and lemon jam recipe will also come in handy for those who love homemade baking, because this jam makes an excellent filling for pies and pastries, as well as various layered desserts. Be sure to try making it; you won’t regret the time and effort you spend, I promise you.
Instructions
- 1
Step 1
First, peel the rhubarb and rinse the stalks under water.
- 2
Step 2
Then cut the rhubarb into small pieces.
- 3
Step 3
Measure the required amount of sugar.
- 4
Step 4
Take a large pot and pour the sugar into it, then add water. Place the pot over low heat and warm the mixture until the sugar has completely dissolved. You need to make a fairly thick syrup—one whose drops hold their shape and do not spread. Then add the rhubarb to the syrup, stir, and continue heating. As soon as foam forms on the surface, remove the pot from the heat, wrap it in a blanket, and leave it for 24 hours until it has completely cooled.
- 5
Step 5
The next day, finely chop one lemon, peel included, add it to the basin with the rhubarb, and mix. Put everything back on low heat and warm through. When foam forms, skim it off and spoon the mixture into sterilized jars; seal with lids.
- 6
Step 6
The jam turns out very tasty with an unusual greenish tint.