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Ингредиенты
- 1Â 4/5 kg rhubarb
- 1Â 2/5 kg sugar (caster)
- 1/2 tsp citric acid
- 250 gm crystallised angelica
Инструкции
- In a large bowl, alternate layers of rhubarb and sugar. Let stand in a cold place for 24 hrs.
- In a large saucepan bring rhubarb, sugar and citric acid to the boil, stirring continuously. Reduce heat; simmer 10 min. Increase heat; boil rapidly 10 min or possibly till jam reaches 105C.
- Remove from heat, stir in angelica. Remove scum and let stand for 5 min.
- Stir well and ladle jam into warm jars and seal.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
