Revenio-orange jam

Description

It's the season for rhubarb! Rhubarb is the first product from which I start the season jam-jams. Offer the option of delicious jam with orange flavor and olive-amber color!!! Save spring in a jar!!!

Ingredients

Rhubarb

1 kg
Orange

2 piece
Sugar

1.5 kg
Water

100 ml

Cooking

So, rhubarb. It should be well washed and cleaned from the rough film

Here he is in a purified form

Cut it into pieces of 1 cm

Oranges cut into pieces, seeds removed necessarily

Grind the oranges in a blender

Mix rhubarb with orange puree

Put it on the stove, pour the water and cook for about 10 minutes, yet no sugar. Constantly stir. Rhubarb should all change color from the heat. And instead of the bright green becoming olive

Now add sugar. Since rhubarb is the product is quite acidic I take sugar 1. 5 times more weight than rhubarb

Bring, stirring to a boil and cook on medium heat for about 15 minutes, stirring constantly. First, you will see quite a large amount of foam. To remove it is not necessary.

After about 12-15 minutes the foam will disappear or it will be minimal. This is an indication that the jam is ready.

Banks sterilize them a convenient way. In banks pour the boiling hot jam and preserve conventional lids for canning or screw. Banks do not wrap it up and turning completely cool. As such, the jam can be stored at room temperature for up to 1 year, and in a cool place up to 2 years.

With this method of cooking is it JAM, and not jam. That is part of the rhubarb will fall apart into a puree (large), and part remains soft pieces of (smaller). Here in this photo I wanted to show you the structure of the jam

The jam is a nice amber-olive color and it's surprisingly thick!! He is good in any form! And a roll with tea and pancakes and as a filling for pies. If you like to jam, and not jam his recipe can be seen here http://www.povarenok .ru/recipes/show/108 620/

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