Jam from the rhubarb

Prepare the rhubarb stalks for our jam - peel the thin peel and rinse. Ingredients : Instructions

Prepare the rhubarb stalks for our jam - peel the thin peel and rinse. Cut into small pieces. Consider that half the work has already been done! Next we'll make a syrup. By the way, I did not specify it in the list of ingredients, but the taste of the rhubarb shows very well lemon peel or orange peel, vanilla and cinnamon. You can add a small amount of your favorite product when making jam. So, cook the rhubarb jam! 1. Cook the syrup from sugar and water. Water pour into a saucepan with sugar, put on fire, throw in a pan a handful of previously washed and dried cherry leaves. They will have to get out of the pot when the sugar dissolves. Do not forget to stir the syrup all the time! 2. Cut the slices of rhubarb into a boiling syrup, send the remaining cherry leaves there, bring to a boil and cook until the syrup thickens, and the petioles of the rhubarb are not completely transparent. 3. It remains only to sterilize the jars and pour over them a ready-made jam. Bon Appetit!

Servings: 15