Easy recipe Recipe of jam from the rhubarb

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Ingredients: rhubarb,sugar Instructions: For jam (Recipes by ingridients jam) suitable tender stalks of rhubarb.They are washed, drained the, water (Recipes by ingridients water) sort, cut crosswise into pieces one.five cm, deleting the separate fibrous strands.Sorted pieces, blanch in boiling water (Recipes by ingridients water) for one minute, then cooled in. water (Recipes by ingridients water) Prepare sugar (Recipes by ingridients sugar) syrup at the rate of one.five kg of sugar (Recipes by ingridients sugar) and eleven/about two Cup of. water (Recipes by ingridients water) The post rhubarb syrup in an amount of one kg and cook in two steps: first twenty-five minutes at low boil, after cooling and standing for twelve hours, the second time - until done. Recipe of jam (Recipes by ingridients jam) from the rhubarb. Hot jam (Recipes by ingridients jam) packaged in dry warmed jars, cover with lids, sealed, check the quality of sealing and cool, not flipping cans.The hot jam (Recipes by ingridients jam) can also be Packed into warmed dry jars, cover with lids, loose cork, put in pan with preheated to about seventy degree water (Recipes by ingridients water) and pasteurized at the temperature of the water (Recipes by ingridients water) in pan about ninety degrees: jars of half l to about ten minutes, with capacity one,0 l - about fifteen minutes.During pasteurization the pan should be covered with a lid, the water (Recipes by ingridients water) level in the about three hedgehog below the top of the necks of cans. Recipe of jam (Recipes by ingridients jam) from the rhubarb. After pasteurization, the banks finally closed, check the quality of sealing and inverting the cans, cooled in the air. The season of preparation - may. Recipe of jam (Recipes by ingridients jam) from the rhubarb. .