Rhubarb cooking is something that in grandmother's time everyone had to do, but over the years it has become a bit of a forgotten vegetable. The rhubarb was 'rediscovered' a few years ago and that is a good thing, because it is a real spring favorite.
Ingredients:
2 kg of cleaned rhubarb
1 kg of sugar
50 ml of water
Clean the rhubarb and cut it into small pieces.
Put the rhubarb, the sugar in a pan and water. Bring to the boil and cook on medium-high heat until the sugar caramelises and most of the water has evaporated.
Fill the sterilized jam jars with the hot jam. Fill as high as possible.
Turn the lid immediately on the jam jar and put the jam jar "upside down".
Let the jam jar cool down for 5 minutes.
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