Rhubarb-Rhubarb jelly gel

Ingredients for Rhubarb-Rhubarb jelly gel

Instructions for Rhubarb-Rhubarb jelly gel

To prepare the Rhubarb-Rhubarb jelly gel recipe, please follow these instructions:

Rinse the rhubarb and cut into small pieces, is very thick sliced rhubarb the a time or two lengthwise.

Rhubarb out in a pot of water and nonoxal the addition and the set over low heat.

The juice is filtered from, this can be done in sight or in juice bag, juice drips of in 1-4 hours.

The juice is taken and brought to the boil. Melatin added and stir thoroughly, then add sugar gradually into the boiling juice. Cooker thoroughly for 1 minute.

The juice is creamed off and pour in clean scalded glass.

Tips:
Kvaset can be cooked with brown sugar and made for a quick jam.

5-600 g. Brown sugar per kg. brushwood