Rhubarb Jam
A tangy jam, very good, I wanted to make it with strawberries but on Sunday I woke up to find all the strawberries I had bought specifically for jam had "disappeared" from the fridge and I was too lazy to run to the market for more... I don't know what it was like where you are on Sunday, but here in Cluj it was cloudy and drizzling like autumn... but in the end it turned out to be a perfect day for making jam 😊
I made the jam in a bread machine which also has a jam and preserve program, but it can also be made on the stovetop, on medium heat, stirring frequently until it sets (between 30-50 minutes)
When using rhubarb, make sure to remove all the leaves as they are poisonous!
Ingredients
500g rhubarb
300g sugar (I used 200g brown sugar and 100g white sugar, but it's not mandatory, use what you have)
seeds from 1/2 vanilla pod
How to prepare rhubarb jam
- Clean the rhubarb of fibrous parts and leaves and cut into pieces about 2cm long.
- Put all ingredients in the bread machine and set it to the jam program (program 8 in my case, it's a Moulinex machine). The program takes 50 minutes.
- I got about 700g of jam. Store in the refrigerator in clean jars and it keeps for about 1 month. If you want to keep it longer, you need to freeze it.
Ingredients in the bread machine
