Rhubarb jam
10 servings
40 minutes
Rhubarb jam is a traditional Russian treat filled with the sweet and sour notes of spring. Historically, rhubarb was used in Russian cuisine as a source of freshness and mild tartness, and making jam from it became a popular way to preserve its flavor for a long time. In this recipe, rhubarb harmoniously combines with black currants, adding berry richness and a subtle tang. The jam turns out thick, aromatic, and exquisite, perfect for tea time with hot pancakes or toast. It can also be used in baking, such as for filling pies and rolls. Its deep ruby color, vibrant taste, and refreshing aftertaste make this jam a true gem of home cooking.
1
Prepare all the ingredients.
2
Pour sugar with water and heat until completely dissolved.
- Sugar: 1.5 kg
- Water: 1 glass
3
Dip the prepared rhubarb and black currants into the hot syrup.
- Rhubarb: 800 g
- Currants: 200 g
4
Cook until ready for 30–40 minutes.
