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Refreshing rhubarb and lemon jam

Ingredients

  • 1 kg of rhubarb sticks
  • 5 organic lemons
  • 500 g gelling sugar 2:1

Cooking

Peel the rhubarb sticks and cut into 1 cm pieces. Peel the lemons first with the peeler and than press the lemons.

Boil up water in a pot with a little salt and blanch the lemon peels for about 1 minute. Then cut into narrow strips. Place the rhubarb pieces with the lemon juice, the strips and the gelling sugar into a large pot and bring to a boil with stirring.

Cook for 4 minutes, make a gelling test, then pour into small jam jars.

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