Rhubarb jam
Making rhubarb jam is just the max! Especially when you know the wonderful variations you can conjure out of your hat. From creations with forest beer, rosemary to even ginger. Each one surprising flavors and something for everyone.
Preparation:
If you are using rhubarb from the freezer, let it thaw first. Then use the whole bag when making jam. If you have fresh rhubarb stalks, cut them into pieces.
Put the rhubarb along with the orange peel, lemon juice and 1 inch of water in a saucepan. Stir well through this fruit mixture.
Bring to a gentle boil until everything is thoroughly tender. Then add the sugar. Let this melt well and then reheat. Let everything simmer for 3 minutes, stirring constantly. Then check for solidification and skim if necessary.
Fill a few clean glass jars with the still warm rhubarb jam. Put the lids on the jars and turn them over. 
Ingredients:
- 1 kg rhubarb (in pieces)
- 500 g jam sugar (I use the jam sugar for this: 2 kg fruit = 1 kg jam sugar)
- grated zest of 1 orange
- juice of 1/2 lemon