Rhubarb jam

Method

1. 1

   Take the stems of rhubarb, remove the wires.On a board, cut the rods into 1 to 2 cm sections (depending on the desired result). The 2cm sections will remain whole after cooking, while those of 1cm will melt into marmalade.

2. 2

   Place them in a large jam basin with sugar, mix well.Let macerate in the fridge for 12 hours. The marmalade will return its water of vegetation.

3. 3

   The next day, take half a glass of juice, dilute the agar, reserve.

4. 4

   Place the basin on the fire. Bring to a boil over medium heat stirring regularly.From boiling, cook for 15 minutes open. The rhubarb then becomes darker, and becomes marmalade. Pour in the diluted agar-agar and cook for another two minutes, stirring continuously.

5. 5

   Drain the pots and lids and pour in the marmalade. Wipe the edge of each pot with a moistened cloth with boiling water, then close the pots.

Nutrition

calories

45 kcal

fatContent

0 g

fiberContent

1 g

sugarContent

10 g

sodiumContent

5 mg

proteinContent

0 g

cholesterolContent

0 mg

carbohydrateContent

11 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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