Rhubarb jam on agar-agar

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Rhubarb jam on agar-agar

Ingredients

Rhubarb (I have frozen) 1.5 kg.
Sugar 500 gr.
Agar agar 2 tsp with a slide
Water* 350 ml.

Cooking method

  • Defrost the rhubarb, drain the liquid. If necessary, top up with water up to 350 ml. Soak agar-agar in half of the liquid for 10-15 minutes. Place the rest of the liquid, rhubarb and sugar in a saucepan. Cook over low heat for about 15 minutes, stirring so as not to burn. Meanwhile, bring the liquid with agar to a boil, pour into a saucepan to the rhubarb. Bring the jam to a boil, simmer for another 5 minutes. Then turn off the heat. Arrange the jam in sterile jars, close the lids. After cooling completely, store in the refrigerator.
  • Rhubarb jam on agar-agar
  • Rhubarb jam on agar-agar
  • Rhubarb jam on agar-agar

The dish is designed for

3 700 gram cans

Note

* the amount of water is indicated together with the liquid from defrosting rhubarb

The jam turns out to be a little sour, not sugary-sweet. I cooked it for pie and muffin fillings, which is why it has so much sugar. If you like sweeter, you can increase the sugar.

nakapustina
Lena! Thanks for the recipe, really huge! My daughter has her favorite rhubarb pies, and I could pamper her with them only in summer, now I will know that you can freeze rhubarb and make jam for future use.
ang-kay
Never ate rhubarb. But I really like it.
Elven
Natalia, for health I also love rhubarb pies. So I always freeze it. I don’t cook jam for future use. Better freshly brewed
Elven
Angela, if possible, then try it. It's sooooo delicious
nakapustina
Quote: Elven

Natalia, for health I also love rhubarb pies. So I always freeze it. I don’t cook jam for future use. Better freshly brewed
Lena, thanks, I understood, so I will only freeze rhubarb for the future
Elven
It's my pleasure, Natasha Rhubarb-banana jam can be safely stored for about 6-7 months (but there is more sugar and it takes longer to cook), but I don’t know this one on agar, I haven’t tested it. Therefore, I prefer not to cook for future use
notglass
How I love rhubarb in compote and in buns and in preserves. That's just the problem: in our market grandmothers don't sell it, but in supermarkets for three short twigs the price is bent, as for "Mistral".
Elven
Quote: notglass
our grandmothers do not sell it in our market, but in supermarkets for three short branches the price is bent, as for "Mistral".
Here are the radishes!
Anyut, and nowhere to plant?
notglass
Lenus, if it grows on the balcony, then you can.
Elven
Anyut, it grows in a big bump.
Wish I could share
marina-asti
Elven, thanks, very on time! The wind just knocked down a few sheets of my rhubarb. I wanted to cook compote, but I have a lot of it. Didn't know what to freeze. Lena, are you freezing fresh? Or cook it a little before that?

As a side note:


my little bush last summer), now it's almost the same, it's already producing flowers ...
And how interesting it blooms!
Rhubarb jam on agar-agar
and the ratio of leaf and dog)
Rhubarb jam on agar-agar

selenа
Quote: marina-asti
And how interesting it blooms!
and his watchman is gorgeous
Antonovna
On the question of storage. I didn't cook it specifically from rhubarb, but I cooked it from apricots and peaches in exactly the same way with agar. Rolled up are stored perfectly and without a refrigerator. Well, rather, on the loggia. But the temperature there is not constant, sometimes cold, sometimes hot ....
Elven
Marina., I have the same handsome
Quote: marina-asti
Lena, are you freezing fresh? Or cook it a little before that?
Yes, fresh. If I'm very young, I don't even clean. Cut into pieces and into a bag
To me "on you"
Elven
Quote: Antonovna
Rolled up are stored perfectly
Olgarolled up possible. I just have cans with a screw top. I do not know...check how long it will stand
Crochet
Lenochkadear, thank you very much for the recipe ...

Yesterday I cooked it) ...

Here are just rhubarb, to my great regret, there was very little, only 856 grams, but I still rolled up 2 half liters !!!

Jem froze tightly ...

I won't say anything about the taste yet, this is after taking the sample ...

But for a second I have no doubt that it will be delicious, because from rhubarb a priori IMHO naturally), it can't be tasteless !!!

Elven
Innus, I love you
It is a pity that so little has happened. By the way, today I also thinned out rhubarb, tomorrow I'll cook with a banana
Quote: Krosh
Jem froze tight
Huh? But I have not. It turned out just like a thick jam that takes a long time to cook
Quote: Krosh
But for a second, I have no doubt that it will be delicious, because from rhubarb a priori IMHO naturally), it can't be tasteless !!!
Agree! Although my mother said I never cooked this sour thing anymore. She likes with banana and "more sugar"

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