Time again gained dizzying speed, and runs like crazy. The newly przywaliło me one thousand unresolved issues, a day does not want to prolong the persistence maniac and closes in 24 hours. Just as he was pulling in March and here's a match here, which we will choose the direction of this year's expedition. I won and I was not fooling. Direction - volcanoes, jungles and plantations of coffee:) Calendar conclusively proves that came in July, and that soon you will have to pack backpacks, and yet so many things to do ...
Rhubarb has ended, and elderberry flowers overblown, and I just remembered that I forgot about konfiturze . I thought that I can make it there on time. Obviously did not work ... However, it may rule you will enjoy it and do next year. I recommend, because the jam is cool, unique flavor.
Rabarbarowa jam elderberry flowers * and Nepali pepper Tifda ** - about 5 jars:
1 kg rhubarb 500 g sugar
15 elderberry flowers (you can add more or less)
5 grains of pepper Tifda (seczuańskim pepper can be replaced or not replaced at all)
glass of white, dry wine
juice of one lemon
Preparation:
Rhubarb wash, dry and cut into 2-3 cm pieces . Flowers lilac rinse under cold water and leave to drip. Peel the stems of flowers. Mix the flowers with rhubarb, lemon juice and cover half the sugar. Cover and let stand for about an hour.
to a heavy bottom pot pour in the remaining sugar and pour wine. Bring to a boil and add rhubarb with flowers and the whole puszonym juice. Bring to a boil. Reduce heat and cook, occasionally stirring about 20 minutes. Rhubarb should begin to disintegrate and thicken the juice. Pass the hot preserves to wyparzonych, clean jars. To each jar to move the grain of pepper. Stir, recap and leave it upside down. Pasteurized in the oven or in a pot of hot water. Once opened, refrigerate the jam.
* inspired by Christine Ferber recipe from the book Le Larousse des confitures, Larousse, 2009
** Nepali pepper Tifda has an amazing smell of citrus, particularly grapefruit. Well with fruit and poultry. At last year's New Year's Eve I prepared it with duck pate. Taste, and even he was taken Takeaway;)
Enjoy!
RECETTE EN FRANÇAIS : Confiture de Rhubarb, fleures de Sureau et Poivre népalais Tifda
Rhubarb has ended, and elderberry flowers overblown, and I just remembered that I forgot about konfiturze . I thought that I can make it there on time. Obviously did not work ... However, it may rule you will enjoy it and do next year. I recommend, because the jam is cool, unique flavor.
Rabarbarowa jam elderberry flowers * and Nepali pepper Tifda ** - about 5 jars:
1 kg rhubarb 500 g sugar
15 elderberry flowers (you can add more or less)
5 grains of pepper Tifda (seczuańskim pepper can be replaced or not replaced at all)
glass of white, dry wine
juice of one lemon
Preparation:
Rhubarb wash, dry and cut into 2-3 cm pieces . Flowers lilac rinse under cold water and leave to drip. Peel the stems of flowers. Mix the flowers with rhubarb, lemon juice and cover half the sugar. Cover and let stand for about an hour.
to a heavy bottom pot pour in the remaining sugar and pour wine. Bring to a boil and add rhubarb with flowers and the whole puszonym juice. Bring to a boil. Reduce heat and cook, occasionally stirring about 20 minutes. Rhubarb should begin to disintegrate and thicken the juice. Pass the hot preserves to wyparzonych, clean jars. To each jar to move the grain of pepper. Stir, recap and leave it upside down. Pasteurized in the oven or in a pot of hot water. Once opened, refrigerate the jam.
* inspired by Christine Ferber recipe from the book Le Larousse des confitures, Larousse, 2009
** Nepali pepper Tifda has an amazing smell of citrus, particularly grapefruit. Well with fruit and poultry. At last year's New Year's Eve I prepared it with duck pate. Taste, and even he was taken Takeaway;)
Enjoy!
RECETTE EN FRANÇAIS : Confiture de Rhubarb, fleures de Sureau et Poivre népalais Tifda
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