Making rhubarb jam

in cooking •  2 years ago 

We washed, peeled and chopped fresh rhubarb (500g).
Added candied ginger pieces prepared earlier and frozen, the juice of a lemon, and 420g of brown sugar.

We let that sit for an hour to let juices from the rhubarb seep out.

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After that we boiled the mixture until the rhubarb became soft and jam like in texture if you know what I mean.

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After that it is time to boil a glass jar in water to sanitize it and help the jam last longer and then transfer the jam into the jar.

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