Rhubarb jam

Ingredients

For 4 servings

• •1 sachet 1 sachets of agar-agar (2g)
• •3 g 3 g of vanilla
• •1.2 kg 1.2 kg of sugar
• •1.5 kg 1.5 kg of well firm rhubarb stems

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.