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Rhubarb Jam
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Prep Time |
15minutes |
Cook Time |
20minutes |
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My jams are perfect even two years later. Some think the sugar is doing the conservation but it’s much more important that the jam glaces are really clean. I put boiling water in them before using for jam and dry the glaces with paper towel.
I like to add some flavor as well to the jam. I used this year in one patch a banana (just one, otherwise the jam would be too sweet). In this patch I added some Amaretto to give the almond taste. The alcohol fades away while cooking.