Rhubarb Jam with almonds
Ingredients:
  • 250g rhubarb
  • 250g sugar
  • 5g flaked blanched almonds
Preparation:

Wash and cut the rhubarb into chunks.
Cook on a medium heat with the sugar until the pieces of rhubarb have melted. Add the flaked almonds when the jam is cooked.
Pour the still hot preparation into sterilized (around 15 minutes in boiling water) glass jars with hermetic lids and close immediately.
 
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