Rhubarb jam with orange for winter

Step-by-step cooking

1. Step 1:

   

   How to make rhubarb jam? We will need fresh rhubarb stalks. It is believed that the roots and leaves of this perennial vegetable are poisonous. Therefore, we will use only stems. Wash them thoroughly, dry them with a towel. Remove the skin along the entire circumference of the rhubarb. Cut into small cubes.

2. Step 2:

   

   Wash the oranges thoroughly with hot water. It is advisable to walk over the entire surface with a brush. We do this in order to remove dirt and various chemicals that fumigate fruits. You can even pour boiling water over it. After the fruits are washed, wipe them dry. Grate the orange peel on a fine grater (the outer layer of the peel). Add it to the chopped rhubarb.

3. Step 3:

   

   Peel the oranges. Divide into slices, remove the thick white partitions and bones. Cut into small pieces. They are also added to the rhubarb and grated zest.

5. Step 4:

   

   Fill the vegetables with sugar, cover the container with a lid and leave for 3-4 hours. During this time, rhubarb and oranges will give juice.

6. Step 5:

   

   Some housewives recommend leaving the mixture to get juice for the whole night. It seems to me that this is a very long time. That's how much juice I had after 4 hours. It seems to me that it is quite enough to start making jam.

7. Step 6:

   

   Pour the mixture into a saucepan and put the jam on a slow fire to cook. After boiling, cook for 20-25 minutes. During this time, the rhubarb will become soft and almost transparent. And this means that the jam is ready. Allow the jam to cool, and transfer to pre-prepared jars. Roll up the lids and store in a convenient place for you. Take it out in winter, spread it on bread or a bun and enjoy the aroma and taste. Cook with pleasure and enjoy your meal.