RHUBARB JAM –traditional and homemade jam made from fresh rhubarb. I use this jam for crepes, cakes and other desserts.
- 1 kg of rhubarb
- 0.5 kg of sugar
Trim, wash and cut the rhubarb into small pieces. Place the rhubarb in a saucepan, add a bit of water and cook. When the rhubarb falls apart add sugar and continue cooking, stirring the mixture all the time to prevent from burning. Cook until the liquid evaporates. Pour your jam into jars and pasteurize them for 15 minutes.
Translated: Teresa Melcer
przepis w wersji polskiej: DŻEM Z RABARBARU