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Rhubarb jam with orange
Description
This jam can be made in early spring, when you want new flavors, bright and rich.
Cooking
Step 1
Remove tough outer fibers from the rhubarb, cut crosswise into small pieces 1.5-2 cm thick, pour over with vinegar and mix. Sprinkle with sugar and leave for 1 hour.
Step 2
Wash the oranges thoroughly with a brush. Dry and remove the zest with a special knife (or thinly cut and cut into strips). Squeeze juice from oranges.
Step 3
Add the orange zest and juice to the sugared rhubarb and stir to combine. Place over medium heat, bring to a boil. Reduce heat to low and cook, stirring gently, until thickened, about 25 minutes.
Step 4
Arrange in sterilized jars, close and roll up if desired.
Ingredients
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