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Pulire e tagliare le fragole in piccoli pezzi (ca. 5mm). Pelare e tagliare il rabarbaro in pezzi grandi come le fragole. Unire in una pentola tutta la frutta e zucchero vanigliato e metà dello zucchero; lasciate riposare per circa 30 minuti.
Portate a ebollizione la frutta a fuoco vivo. Fate sobbollire per 2 minuti dal bollore, continuando a mescolare. Aggiungere il restante zucchero, abbassare leggermente il fuoco sempre continuando a mescolare. Far cuocere fino a consistenza desiderata: serviranno circa 1.30-2 ore. Per verificare la consistenza prelevare un cucchiaino di confettura e versarlo su un piatto.
Lasciare raffreddare e verificare: il composto non deve colare e deve formare una pellicina in superficie.
Versate la confettura nei vasetti sciacquati, riempiti con acqua bollente fino al momento del travaso. Sigillate subito ermeticamente e capovolgete i vasetti per alcuni minuti. Lasciate raffreddare.
confetture
Confettura di fragole e rabarbaro
Ricetta per
Per circa 6 vasetti da 250ml
Senza lattosioSenza glutineVegano
30 minTempo di preparazione
3 hTempo totale
SempliceDifficoltà
Ingredienti
600 grFragole
400 grRabarbaro
500 grZucchero
1 bustineZucchero vanigliato
Di:
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