Rabarber Jam
Denne sødtmarmelade er stor på scones og toast og blandet i havregryn. Prøv det på vores Strawberry Layer Cake.
Kilde: Martha Stewart Living, august 2010
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Jam kan køles i op til 1 uge.
Matteo
26.04.2023 @ 22:29
This sweet jam is great on scones and toast and mixed in with oatmeal. Try it on our Strawberry Layer Cake. Source: Martha Stewart Living, August 2010. The recipe calls for 2 pounds of rhubarb, 1 pound of sugar, salt, and optional fresh lemon juice. Bring the rhubarb, sugar, and salt to a boil in a large pot, stirring often. Cook for about 10 minutes until the jam thickens and sticks to a spoon. Add lemon juice to taste and let cool for an hour before refrigerating overnight. The jam can be stored in the fridge for up to a week.