🍀Give away a recipe from vegetables, eh, or fruit? Fresh ginger green rhubarb, "sour, spicy pendant at the end.

Who likes jam, the taste is sour, refreshing, not sweet, greasy. Have to try this recipe! Green rhubarb with sharp sour, crisp, tight frame. When paired with the mild spiciness of fresh grated old ginger, say that it is very dimensional. The fragrance is on the tip of the tongue.

🛒 Raw materials to be prepared:

1 green rhubarb stalk, small slice (cut out the leaves, use only the stalk)

2. Sugar (Proportion, rhubarb: sugar, about 1: 5)

3. Old ginger, fine scraping (adjust the spiciness as you like)

4.Fresh lemon juice a little

5.Chia seed 2 tablespoons

👩‍🍳 How to do it is very simple.

1️⃣ Put sliced rhubarb, granulated sugar, and grated ginger in the pot, mingle well, and marinate for an hour, dissolving the sugar and natural juice from rhubarb until juicy.

2️⃣ Lift the pot up and set it on fire. Keep waiting for people to not stick to the pot's ass. Simmer for 20-25 minutes until the rhubarb meat begins to decompose softly and becomes a rich jam. Put the chia seed together.

3️⃣, squeeze a little fresh lemon water, stir it together (the acid in the lemon improves the pectin set and the shiny jam is beautiful), lift it down to cool completely, and scoop it in a glass bottle.

Tip:

This recipe is chilled and can be eaten for months!

If anyone likes to taste crunchy when simmering, don't scrape the ginger very thoroughly, cut it into small shredded lines instead, get another feed.

Who likes to make home-made jam?

Who doesn't know Rhubarb?Press Read Here

Or is there another great rhubarb menu? Let's comment. 👇✨

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