Jam rhubarb

Despite the popularity of jam rhubarb, many of us never even tried. But to finally realize, you must comply with all the nuances of cooking. Here is the case when things decide everything - from the time of collection of "raw material" to the material utensils for cooking.

The effort be rewarded with a vengeance amber treat successfully tested on the three component of taste: taste, color, smell. Honey, fragrant, unusual taste, sweet and sour, tart, taste slightly reminiscent of Apple... Gourmets recommend to drink it black unsweetened coffee and note that this jam is well combined with the ice cream, porridge and pancakes.

Properly cooked product will retain the maximum amount of useful substances, and in a lot of rhubarb: pectin, rutin, ascorbic, malic and other acids.

Season cooking, you can start from the mid of may. Experienced hostess know what to collect rabarber (rhubarb) better until June, because the plants are harvested at a much later period, coarser stalks. In addition, accumulate oxalic acid, bringing us, as we know, not one favor.

In jam rhubarb many Housewives put the orange zest and juice, lemon with peel (fruit give useful dainty light taste of citrus), fresh ginger, slices of banana, cooked with strawberries, raspberries, blueberries, pineapple, fruit gelatin, and even with the leaves of the cherry.

But "religious rite" is not in the tin and copper ware, cooking in them can lead to oxidation. Roll the same jam should be in glass jars, which it is necessary to clean the soda, then sterilize. Ready jam can be used as a filling for pastries and desserts.
The cooking method is very simple.

Recipe for rhubarb jam

Ingredients:

• Rhubarb - 1 kg
• Sugar - 1 kg

1. Rhubarb wash, Pat dry and cut into cubes (to clean off the skin is not necessary).
2. Prepared cubes of vegetable put in a saucepan, cover with sugar, leave it for a day to allow the rhubarb gave the juice.
3. A day later the contents of the pan it is necessary to mix, then put it on a slow fire.
4. Stirring occasionally, jam should be cooking after boiling for 10-15 minutes (not more).
5. Jam to cool, and only after that its cold you need to spread out on the banks and close the plastic covers.
6. This jam will keep in a cool place.

Tip: to make jam rhubarb pleasant, when it is cooked, when the mass has already reached a boil, remove from heat and let stand for 6 hours. Then jam again set on fire. This procedure can be repeated three times, only in recent times to bring the jam until tender. It is more troublesome way of cooking, but the syrup in the jam will be transparent, and the pieces of rhubarb outwardly will remind candied fruit. There is another way to improve the taste of this jam: add when cooking quite a bit of cinnamon. Citrus jam rhubarb add during the second boiling.

Videoretsept jam rhubarb