After writing, I received quite a lot of comments in which people wrote that they did not even imagine that so many interesting dishes could be prepared from this useful spring plant.
But in addition to salads, soups and casseroles, there are also a sufficient number of interesting sweet dishes - and much more, such as mousses, jellies and, of course, jam. Probably everyone has ever tried this rhubarb treat? And you know firsthand how delicious it can be!
But it can also be prepared in company with berries, such as strawberries, or with citrus fruits, using oranges or lemons; or with apples, they are a little “relatives in aroma and taste.” There are even recipes where champignon mushrooms are added to the jam being prepared. And I will have such a recipe in my article today. In any of the options, such sweetness is always welcome on the table, especially with tea, and especially on long winter evenings.
You can prepare a delicious treat in such a way that no one will even guess what is in it. For example, remember, we have already prepared this! When I want to surprise my friends, I always take out a jar of watermelon and serve it in a vase for tea; no one can guess the composition!!!
Well, let's get started...
We will need:
- rhubarb – 1 kg
- sugar - 1.5 kg
Preparation:
This is perhaps the simplest recipe I know. It only has two ingredients and is very, very easy to prepare. It stores well and for a long time, and is great to eat in winter, reminding us of summer.
1. Peel the rhubarb petioles from rough skin. To do this, you need to lightly pull the tip from the edge of the stem, and the skin itself will peel off in a long, thin, curling ribbon.
For cooking it is better to use young shoots. They are not yet rough; they retain all the juice that the plant has accumulated throughout the long winter. In addition, they are not yet so acidic, since oxalic acid has not had time to accumulate in them.
These stems are juicy, tender, with a pleasant light apple taste and smell. Therefore, our treat will turn out as it should.
2. Cut the petioles into pieces, approximately 1 -1.5 cm in size, as you like. Some people prefer the pieces to be more tangible, while others like a treat that looks like jam or confiture, that is, more puree-like.
3. Place the chopped pieces into a basin or suitable pan, preferably enameled. Since the vegetable contains acid, oxidative reactions will occur during cooking and interaction with air, and copper or iron utensils are not suitable for these purposes.
4. Sprinkle the cut pieces with sugar so that they are all covered with it. This will take about half of the prepared sugar. Save the rest of the sugar, we will need it later.
We need the rhubarb to release its juice, while the sugar should dissolve as much as possible. And the pieces should lie in the resulting sugar syrup and soak in it as much as possible.
They will become translucent. If the color of the stems is green, then the pieces will be greenish-yellow, and if the color is pink-red, then the color of the infused pieces will be the color of red wine, with pleasant pink tints. In general, the color will be pleasant in both cases.
As a rule, this whole thing will infuse for 10-12 hours. It is convenient to cover the contents with sugar and leave overnight, covered with a towel. And in the morning you can continue cooking.
5. The sugar syrup released in the morning should be poured into a saucepan and put on fire. Heat the contents and add all the remaining sugar. We make the syrup more rich and concentrated.
Stir so that the sugar does not stick to the bottom and dissolves faster.
6. When there is no sugar left and the syrup boils, you can add the chopped pieces. Stirring gently, bring to a boil and heat for 5 minutes.
At the same time, foam will form; we will remove it so that the jam turns out clean and amber, like a tear.
After 5 minutes, remove the bowl from the heat and leave to infuse and cool. There is no need to stir or injure the rhubarb pieces.
You can leave it to infuse until the evening, that is, again for 10-12 hours.
7. When the syrup has completely cooled and infused, soaking each piece, you need to put the basin on the fire again and heat to a boil. Cook again for 5 minutes, skimming off the foam.
The second time, quite a bit of it will be formed.
8. Reduce the heat to the lowest setting so that it only warms up, but does not cook any more, and immediately begin to place it in sterilized jars.
You need to fill the jars to the very top, quite tightly. Make sure that there are no air bubbles left.
9. Place into jars and immediately cover with sterilized metal lids. When you fill all the jars, do not open the lids and screw them on using a seaming machine.
10. Turn the jars over and put on the lid, cover with a towel and leave to cool. After a couple of days, the jars can be turned over to their normal position and stored.
It is best to store them in a dark, cool room with a temperature no higher than 20 degrees. It will be stored all winter.
If it is not possible to roll up the jars, then you can warm it up a third time. To do this, after the second time, again soak the contents for 10 - 12 hours, and once again let it simmer for 5 minutes.
Also pour the jam into sterilized jars and close with regular screw caps. Or, the old fashioned way, cover with thick paper and tie with string or an elastic band.
Advice!!! Be sure to sterilize both jars and lids in both cases. Try to put it in hot jars. Make sure that they are filled tightly, without forming air pockets.
This is such an easy and easy to prepare recipe. Prepare and stockpile for the winter.
And now the next recipe.
Rhubarb jam with orange
If you want to get a richer taste of the sweet treat, you can add additional components to the ingredients. And one of these win-win components are citrus fruits - lemon and orange.
Since rhubarb itself has a somewhat sour taste, we will leave the lemon for other recipes, but the orange is just what we need. We will cook this recipe with it.
We will need:
- rhubarb – 1 kg
- sugar - 1.3 - 1.5 kg
- water - 50 -60 ml
- orange - 1 piece (large)
- ginger - 20 grams of fresh root, or 0.5 teaspoons of dried
Preparation:
As already noted, try to make jam from fresh shoots, that is, from May or June rhubarb. At this time it is the juiciest and most delicious. Its stems have not yet become overly hard and fibrous, and oxalic acid has not yet filled it with its acidic component.
1. Rinse the stems thoroughly and dry. Then peel off the top skin; it is tough and should not be used for food.
2. Cut the stems into small pieces 1 - 1.5 cm thick. Such pieces will not boil too much and will be noticeable when we eat them.
3. Remove the zest from the lemon, only the orange part. The white part is bitter, so we don’t use it. You can grate the zest, or you can cut it off with a vegetable peeler. If she cuts thick plates, they should be cut thinner. In the first case, the zest will give taste and smell, and in the second, in addition to the above, it will also be quite tangible when consumed.
4. Then squeeze the juice from the orange. You can use a juicer, or you can simply squeeze the juice with your hands.
There are recipes where you don’t squeeze out the juice or peel the zest, but simply cut the orange into pieces, along with the peel, by the way. In this case, they are prepared according to the same scheme. But I prefer the option offered today, since in this case the jam turns out to be more uniform and refined, both in appearance and taste.
Choose the method to your liking.
5. Pour sugar into a suitable bowl. Let me remind you that it is better not to use copper or iron utensils for this; it is better to take an enamel basin or pan. Pour water over sugar and place on very low heat.
The recipe gives two different sugar values. If you like it sweeter, add more of them.
Our task is to completely dissolve the sugar in a small amount of water and prepare the syrup.
When the sugar begins to dissolve, add orange juice to the pan and continue to simmer over low heat.
6. When cooking, stir the contents and make sure that the sugar does not accumulate at the bottom and does not stick. So gradually bring to a boil, by this time it should completely dissolve.
7. Add the chopped rhubarb pieces and orange zest, stir gently with a wooden spatula and bring to the boil again. The fire can be increased.
Add ginger. It goes very well with the plant, and gives a simply unique taste and aroma, as well as a slight pungency, which will be very useful with one component and with the other.
You can peel and cut the fresh root, or you can use the dried root in powder form.
As soon as the contents boil, reduce the heat again and cook until the end over medium heat so that the mass does not boil excessively. Foam will appear during cooking; it must be skimmed off carefully.
8. Cook for 25-30 minutes until thickened and excess liquid boils away. Rhubarb cooks quite quickly and becomes soft just as quickly. Therefore, in order to maintain the integrity of the pieces, you must mix extremely carefully, otherwise they will fall apart and the mass will become more like confiture.
It is better to mix with a wooden spatula.
9. We must have jars and lids prepared in advance. They must be thoroughly washed and sterilized. They must be ready at the end of cooking, as we will use them immediately
10. When 25-30 minutes have passed, the jam will change its color to darker and thicken slightly. When ready, pour it into jars and immediately close the lids. You can use both screw caps and lids for a seaming machine.
11. Turn the jars over and leave them in this position until they cool completely.
Using the same scenario, you can prepare sweets using apples, bananas and kiwi. There is no point in describing the entire process, since it is exactly the same as the previous one.
By the way, you can also use an orange with an apple. And this will be a completely different, but no less interesting story.
As additives, you can add cinnamon, ginger, and lemon zest to the recipe. All this adds new flavor notes and enriches the familiar taste.
Super recipe for jam with champignons
When I was preparing today’s article, I found this interesting and unusual way of cooking. I liked the recipe itself, the video itself, and the author himself. In my opinion, he is a true master of his craft. He is so passionate about what he does that he just comes up with recipes on the fly. They are born to him on their own.
This can only happen when there is a lot of experience in cooking, and when a person really loves what he does. In this case, real masterpieces are born.
And here is one of the recipes for such a culinary masterpiece. Take your time and take a look. You rarely see this.
By the way, this is the promised recipe for jam with rhubarb and champignons.
This is really useful and extravagant! You can't argue with that. We wish the author further creativity and the same amazing and wonderful recipes!
Basic cooking principles
I hope that from the above, everyone understands the basic principles of cooking. You can prepare jam:
- on own juice from rhubarb
- on sugar syrup prepared with a small amount of water, or a mixture of water and juice
- on prepared rhubarb puree
You can prepare it using:
- berries - strawberries, raspberries, currants, red and black
- apples
- citrus fruits (orange, lemon)
- bananas
And even using champignons, as we saw in the video recipe.
The following can be used as flavoring additives:
- ginger fresh and dried
- cinnamon
- orange or lemon zest
- hot red pepper
- star anise
- use the stems for cooking from May to the end of June, while they are still in their juice
- Be sure to peel the top layer of hard skin
- do not use copper or iron utensils for cooking
- put the finished jam only in sterilized jars and close with sterilized lids
- store in a cool, dark place for 1 year
And if we take into account all these factors and prepare jam for the winter, then on cold winter evenings over a cup of tea we will warmly remember summer and wait for its arrival, so that next season we can again prepare a new delicious sweet treat.
Bon appetit!
Hello! As the owner of this column, it would be very interesting for me to know what dishes our young readers prepare.
What do you cook every day?
What do you do to delight your guests on holidays?
What do you cook when unexpected guests arrive?
What dishes do you cook when you're on a diet?
What preparations do you make for the winter?
Or maybe you have a signature dish?
Send any of your recipes plus one photo of the finished dish to e-mail �a href="mailto:[email protected]
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At the beginning of summer, when there are no raspberries or strawberries yet, and you really want fresh jam, rhubarb can help out.
Ingredients: rhubarb stems - 1 kg, sugar - 1 kg, lemon - 1 pc., boiled water - 2/3 cup.
Cooking: First of all, peel the rhubarb and rinse the stems under water. Then cut the rhubarb into small pieces.
Measure out the required amount of sugar.
Take a large saucepan and pour sugar into it, pour in water. Place the pan on low heat and heat the mixture until the sugar is completely dissolved. We prepare a fairly thick syrup, so that its drops hold their shape and do not spread. Then put the rhubarb in the syrup, stir and continue heating everything. As soon as foam forms on the surface, remove the basin from the heat, wrap it in a blanket and leave for a day until it cools completely.
The next day, chop one lemon along with the peel and put it in a bowl with the rhubarb, mix. Again we put everything on low heat and heat it up. After the foam has formed, remove and place it in sterilized jars and close with lids.
Rhubarb grows in the beds of many summer residents. Only its stem is eaten - the leaves are poisonous. Rhubarb contains a lot of vitamins and acids. The plant has vasoconstrictor and anti-inflammatory properties.
Decoctions and compotes are made from rhubarb stems, which have laxative, choleretic and diuretic properties.
Rhubarb has many uses in cooking. In addition to drinks and pies, it is used in various cuisines to make salads, side dishes and sauces.
Due to its compatibility with almost any product, including berries and fruits, rhubarb makes very tasty, unusual and healthy jam. You can experiment by mixing it with strawberries, peaches, pears, citruses and spices.
Rhubarb jam can be served with tea or used as a filling for pies and cakes.
Bright and juicy orange jam is suitable for tea drinking at any time of the day. You can delight unexpected guests with it, serving it as a separate treat or as a topping for your favorite dessert.
Jam can be made with other citrus fruits or pineapples.
Cooking time – 5 hours.
Ingredients:
- 1 kg rhubarb stems;
- 500 gr. oranges;
- 1 kg sugar.
Preparation:
- Wash the rhubarb stems, dry them and chop them into small pieces.
- Place the pieces in a saucepan and sprinkle with sugar
- Peel the oranges and remove the seeds. Cut into small cubes. Save the orange zest - you will need it later.
- Add the oranges to the rhubarb and leave for 4 hours until the sugar dissolves.
- Place the pan with the dissolved sugar on the fire and add half the specified amount of sugar. Bring to a boil.
- After boiling, add the rest of the sugar, grated orange zest and wait until it boils again.
- Cook the boiling jam for another 5 minutes over low heat.
By adding lemon to rhubarb, you can make a very tasty and healthy jam. It will surprise you with its slightly sour taste and will raise the level of vitamin C in the body, which is important during colds.
Ingredients:
- 1.5 kg rhubarb stems;
- 1 kg sugar;
- 1 lemon.
Preparation:
- Wash, dry and peel the rhubarb stems. Cut into half centimeter pieces. Sprinkle the rhubarb with sugar and set aside for 6-8 hours. The rhubarb will give juice and marinate.
- When the designated time is up, place the rhubarb in a saucepan and bring to a boil over medium heat. Just boil for 5 minutes and remove.
- The jam must be infused for 12 hours. Then boil it again and cook for 5 minutes.
- Leave the jam for another 12 hours.
- Cut the lemon into cubes without peeling the peel and grind in a blender. After 12 hours, add lemon to the jam.
- Place the pan on the fire and cook for another 10 minutes.
- The jam is ready to eat.
The extraordinary aroma and amazing taste of jam will remind you of summer and warm you in cold winter. To accompany the apple, you can add citrus, which has proven itself in combination with rhubarb, or ginger. The last ingredient will add nutrition and make the jam more fortified.
It will take about 1 hour 30 minutes to prepare.
Ingredients:
- 1 kg rhubarb stems;
- 3 apples;
- 1 large orange or grapefruit;
- 1.5 kg sugar;
- 1 glass of water;
- 30-40 gr. ginger root.
Preparation:
- Wash the rhubarb, peel and cut into pieces. Place in a saucepan.
- Grate the orange zest there. Squeeze the juice from the pulp.
- Grate the specified amount of ginger and add to the pan.
- Peel the apples, remove seeds and peel, cut into pieces and add to the rest of the ingredients. Fill everything with orange juice and water.
- Over low heat, bring the contents of the pan to a boil and simmer for another 20 minutes.
- Add sugar and increase heat. Cook for 10 minutes.
- Pour the hot jam into jars and wrap it in a blanket for about a day until it cools completely.
The jam is ready for use and storage.
Many people are accustomed to jam being made from strawberries, raspberries, currants and many other berries. Rhubarb jam turns out no worse than those listed above. Quite seriously, don’t be surprised, but this perennial herb is completely suitable as an ingredient for this delicacy. The end result is that this product is not only tasty, but also very healthy, because rhubarb has a lot of beneficial properties.
In order to prepare rhubarb jam, you should know that it is best to collect it before mid-June , since it accumulates oxalic acid, and this will not only have a good effect on the product itself, but is also harmful to health. It is not recommended to cook it in dishes made of copper or tin, because this leads to oxidation. Well, it is advisable to store this product in glass jars in a dark and cool place.
So, today we’ll look at the best and most popular recipes for making rhubarb jam.
Ingredients:
- Rhubarb stems - 2 kg
- orange - 4 pcs
- sugar - 2.5 kg.
Cooking method:
First we need to peel the rhubarb, measure the required amount of sugar and wash the oranges.
Then cut the prepared rhubarb and orange along with the zest into small pieces and place them in a saucepan.
Next, we need to weigh the resulting mass and mix it in a 1:1 ratio with sugar. In my case, the weight of the chopped mass was 2.6 kg, and I added the same amount of sugar. Then leave the resulting mass for about half an hour so that the juice stands out.
Then we put the pan on the fire and after the contents boil, we need to reduce the heat to medium and cook the jam for another 20 minutes, stirring it occasionally and skimming off the foam.
In the meantime, while the jam is being prepared, we will start sterilizing the jars in the way that you prefer. For example, using a double boiler.
Now that everything is ready, pour the hot jam into the jars, twist them, cover them with a towel and leave until they cool completely.
Rhubarb jam with lemon - step by step photo recipe
Ingredients:
- Rhubarb stems - 1 kg
- lemon - 1 pc.
- sugar - 1 kg
- boiled water - 2/3 cup.
Cooking method:
First of all, peel the stems and rinse them under running water. Then we cut them into small pieces.
Then pour the sugar into a large saucepan, pour water into it and put it on low heat. Stir constantly until the sugar is completely dissolved.
The syrup should be quite thick, so that its droplets hold their shape and do not spread.
Next, add the chopped rhubarb to the syrup, mix and continue cooking until foam appears. Afterwards, immediately remove it from the heat, wrap it in a blanket and leave it for a day until it cools completely.
The next day, wash the lemon well and chop it together with the peel and add it to the pan with the rhubarb, mix and put on low heat.
Now, after the foam has formed, we need to remove the jam from the stove and immediately put it in sterilized jars and close the lids.
The jam is ready, eat to your health!
How to make rhubarb jam with banana
Ingredients:
- Peeled rhubarb – 1 kg
- peeled bananas - 0.5 kg
- sugar - 1 kg.
Cooking method:
We rinse the peeled rhubarb in cold water, then cut it into small pieces and place it in a large saucepan. Add one kilogram of sugar there, mix and let it brew for half an hour.
Then put the pan on low heat, stirring it occasionally. As soon as the contents of the pan boil, remove it from the stove and leave to steep for 6-8 hours.
Next, put it on low heat again, let it simmer for one minute and put it aside. In the meantime, peel the bananas, which should be exactly half the weight of the rhubarb. Cut them into rings and place them in a container with the rhubarb. Stir and leave to infuse for 6-8 hours.
Our third brew will be the final one. Place the pan over low heat, bring to a boil, stirring, and cook a little longer than previous times, about five minutes. Then we transfer the resulting, simply awesome jam into sterilized jars, screw on the lids, wrap it in a blanket and let it brew and cool for 24 hours.
Rhubarb jam in a slow cooker
Ingredients:
- Peeled rhubarb stems - 500 g
- sugar - 500 gr.
Cooking method:
First of all, we peel the rhubarb from its thick skin. Then we rinse it in cold water and cut it into small squares and place it in the multicooker bowl.
Immediately add sugar, mix well and leave for 2-3 hours for the juice to release.
After the sugar has melted and the juice has separated, turn on the “Stew” mode on the multicooker for one hour.
After the time has elapsed, the jam will be ready, put it into sterilized jars, close the lids, wrap it in blankets and leave to infuse. And of course, don’t forget to try this tasty and very healthy jam that is just prepared with a pleasant and unusual greenish tint.
Rhubarb and strawberry jam
Ingredients:
- Rhubarb stems - 1 kg
- strawberries – 1 kg
- lemon - 1 pc.
- sugar - 1.2 kg.
Cooking method:
The first step is to peel the rhubarb, then rinse it in water and cut it into pieces.
We transfer it to a bowl, add sugar, mix and leave for 2-3 hours so that it releases the juice.
Now put the basin on the fire, let it boil, and then reduce the heat to low, skim off the foam and cook for another 10 minutes.
Then we take the strawberries, wash them, peel them and cut them into pieces. Transfer it to the bowl with the rhubarb, mix and continue cooking for another 20 minutes, only two or three minutes before it’s ready, add the juice of one lemon and bring until smooth again.
The jam is ready, put it into sterilized jars, wrap it and leave it to steep.
Recipe for rhubarb jam with apples and ginger
Ingredients:
- Rhubarb – 1 kg
- apples - 3 pcs
- orange - 1 pc.
- sugar - 1.5 kg
- water - 200 ml
- ginger - 2 tbsp. spoons.
Cooking method:
Peel the rhubarb, wash it, cut it into pieces and place them in a saucepan.
We wash the orange, then remove the zest from it and add it to the rhubarb. And squeeze the juice from the orange itself.
Peel the ginger, finely chop and add to the rest of the ingredients.
Now peel the apples, remove the core and cut them into small pieces. Add to the pan.
Apples give the jam not only excellent taste, but also thickness.
In the pan we already have almost all the ingredients, except sugar, pour water and orange juice into it, mix well and put on the fire, after the contents boil, reduce the heat to low and cook for another 20 minutes.
After the time has passed, add sugar, increase the heat to medium, stir and cook for another 10 minutes until tender.
All that remains is to transfer the finished jam into sterilized jars, close the lids and wrap them in a warm blanket.
Recipe for rhubarb jam for the winter (video)
Bon appetit!!!
Rhubarb is a perennial plant, the fresh petioles of which are eaten. You can make candied fruits, jams and purees from them. Housewives also love to make rhubarb jam: it is incredibly healthy and not too cloying.
Classic
The simplest recipe for creating a sweet delicacy from rhubarb involves a minimum of ingredients:
- 1 kg rhubarb;
- 1 kg sugar.
Before making rhubarb jam, you need to properly prepare the main product. Wash the plant, dry it and cut it into cubes. Do not remove the skin. Place the product in a pan and cover with granulated sugar. Leave for a day so that the rhubarb releases its juice. Then stir the mixture and cook over low heat. The jam will be ready within 15 minutes after boiling. When the mixture has cooled, pour it into jars and store in a cool place.
With cherry leaves
If you want to get jam with a special aroma for the winter, you can add some cherry tree leaves. To implement the recipe you will need:
- 1 kg of petioles;
- 1 kg sugar;
- 100 g cherry leaves;
- 200 g of water.
Wash the young rhubarb stems and cut into squares. Make a syrup from sugar and water; add some cherry leaves while cooking. After the sugar has dissolved, you can remove the leaves. Pour hot syrup over the main ingredient, cool and add the rest of the leaves. Bring the rhubarb jam to a boil on the stove. It is ready if the mass has thickened and the petioles have become transparent. Pour the aromatic sweetness into clean jars.
With lemon wedges
Jam with citrus acquires a bright sourness. Cooking sweets with lemon makes it more saturated with vitamin C. You need to take:
- 1 kg rhubarb stems;
- 1 kg sugar;
- 1 lemon;
- ⅔ glass of boiled water.
We start putting the recipe into practice by washing the stems. Peel them and cut them into small pieces. Pour sugar into a saucepan and pour water, put on fire and heat until the granulated sugar is completely dissolved. Place the stems in the thick syrup, stir and simmer until foam forms. Then remove the pan from the stove, wrap it in a blanket and let it cool for a day. Every other day, mix crushed citrus with peel into the jam and keep on fire until foam forms again. Then spread the mixture into containers. For the winter, you have a dessert with a delicate greenish tint.
Without using a stove
If you don't know exactly how to cook rhubarb jam over an open fire, give preference to a slow cooker. With it, the delicacy will definitely not run away and will retain all the flavor. Ingredients:
- 500 g stems;
- 500 g sugar.
Cut the peeled plant into pieces and add sugar. Let it sit for 3-4 hours. After the juice has formed, place the mixture into a bowl. In a slow cooker, in the “Stew” mode, cook the dessert for about 60 minutes. At this time, you don’t have to cover the jam with a lid.
Apple flavored
If you decide to make a preparation with apples, then choose fresh, sweet fruits. To implement a simple recipe, you need to take:
- 3 cups chopped petioles;
- 3 cups chopped apples;
- 2 cups sugar;
- half a glass of water;
- package of pectin.
Peel the fruit and rhubarb and cut into equal cubes. Pour into a saucepan, cover with a layer of sugar and stir. Leave for 15 minutes. Place the dishes on the fire and wait until they boil. Then the rhubarb jam should simmer for another half hour. (There is no need to cook longer, otherwise the petioles will separate, and this will spoil the appearance of the dish). Now add pectin to thicken the mixture. Keep on fire for another 5 minutes.
With added orange
This delicacy is sweet, but with a fresh hint of citrus aftertaste. You need to prepare:
- 1 kg of stems;
- 0.5 kg of oranges;
- 1 kg sugar.
Cut the rhubarb stems into cubes and sprinkle with some sugar. Remove the zest from the oranges and set half of it aside (it will be useful later). Finely chop the peeled pulp and remove the seeds. Add the oranges to the rhubarb, add a little more sugar and cover with a lid. Let the mixture sit for 4 hours. Then place it on the fire, bring to a boil and add the rest of the sweet sand. Add fresh zest, let it boil again, and then cook for 5-15 minutes. Rhubarb jam with orange can be put into jars before it cools.
With ginger
Rhubarb jam is particularly sour, but if you add ginger, the delicacy will become even more piquant. Main ingredients:
- 4 cups chopped stems;
- 3 cups sugar;
- 3 tbsp. chopped fresh ginger;
- 2 tbsp. lemon juice.
Cut the stems into pieces, combine with ginger and add sugar. Add lemon juice and wait 20 minutes. Place the pan on medium heat, cook the delicacy for 15 minutes, without ceasing to stir. Place the hot preparation into jars and cover with a blanket.