Summary

Ingredients

• 1 kg rhubarb, prepared and weighed
• 1 kg preserving sugar, :
• 200 g desiccated coconut
• 1 dash lemon juice

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Instructions

1. Clean and wash the rhubarb and cut into pieces 1-2 cm long. Mix with the preserving sugar and let it steep for about 2 hours.
2. Put the saucepan on the stove, stir in the lemon juice and heat everything. Let simmer for approx. 4-5 minutes. Stir in the desiccated coconut while it cooks.
3. Pour the jam into jam jars, close them and then let them cool.
4. For me this amount resulted in approx. 7 glasses with 300 ml each. Depending on the size of the jam jars, this number can of course also vary.