INGREDIENTS FOR 9 X 240 G (8.5 OZ) JARS
1,500 g (53 oz) rhubarb
Juice of 2 lemons
20 elderberry flowers
1,200 g (42 oz) crystal sugar
Wash the rhubarb in cold water. Cut the stalks in dices and check the weight.
In a clay jar, pour the juice of the lemons and the elderberry flowers on the rhubarb. Mix with a spatula and pour the sugar before covering with cooking foil (the foil must be in contact with the mix). Let it rest for one night.
On the following day, filter the mix in a copper cauldron and cook the juice to a temperature of 110°C/230°F, then add the dices of the candied rhubarb. Bring to a boil during 5 mn, mixing delicately. Skim impurities.
Pour to fill up the jars. Check on the cleanliness of the rim and screw the top on. Turn the jars upside down on a slab.
Check the tightening of the top on the following day and store. The jam may be kept for one year, but it will be better if eaten soon.
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