Rhubarb jam with cinnamon

Description

Hurry up! Hurry up! Yet rhubarb is young and juicy! Have time to cook from it a fragrant spicy jam!!!

Ingredients

Rhubarb

1 kg
Sugar

1.5 kg
Cinnamon

1 tsp

Cooking

Rhubarb should be cleaned of coarse outer film and rinse well

Here is the cleaned rhubarb

Now the rhubarb should be cut into pieces. Length of pieces to your taste. I cut 1 cm

Put the rhubarb in a container in which you cook the jam, fill with sugar, cover with a lid and leave for 5-6 hours to let the juice

So he let the juice

To make jam you need in three steps. What does it mean? for the first time - put it on the stove raw (empty juice) rhubarb, give good-good to boil, boil 1 minute, remove from heat and let cool completely to room temperature a Second time - again, bring to the boil, boil 1 minute, remove from heat, let cool to room temperature

Third time, put the jam to boil, add cinnamon, bring to a boil, boil 1 minute Parallel to sterilize jars and lids

Pour boiling hot jam in hot sterile banks, closed sterile lids (though conventional lids for canning, though the screw). Without turning wrap it up, allow to cool. In this form jam stored at room temperature for up to 1 year, and cold up to 2 years

The difference between jam and jam that with this method of cooking thick pieces of rhubarb are evenly distributed in thick transparent syrup. In the photo want to show that the pieces are not too soft (as in jam). As a flavoring instead of cinnamon use orange (lemon) zest, cardamom, nutmeg. If you like jam, not the jam - the recipe can be viewed here http://www.povarenok .ru/recipes/show/108 619/

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