Many gardeners grow rhubarb in their plots - a shrub with wide leaves like burdock. But this is not just an ornamental plant, but a valuable product, with the addition of which you can make both sweets and green borscht! Well, rhubarb jam comes out just amazing. Be sure to try to prepare such, if you can get the stems of this plant!
Ingredients:
- rhubarb stalks - 20 pcs .;
- sugar - 1 tbsp .;
- water - 2 tbsp. l
What else is needed in the process of jam preparation? Of course, the container - cans with metal lids, which are twisted (you can and roll up such a jam with traditional flat lids), a knife for cleaning and cutting ordinary rhubarb, a bowl for sterilizing the cans, as well as a spoon for putting the jam in the banks.
Cooking Recipe
1. Only rhubarb stalks are eaten. So if this plant grows in your country house, but you do not know how to use it for food, just take more or less thick stems and cut the leaves from them. Then, thoroughly rinse these red-green “sticks” and gently brush them with a knife. On the stems of rhubarb there is a thin film, which must be removed by hooking with a knife. Having completely cleaned all the stalks, you will see that they remained pure green: a red “blush” appeared with the skin.
2. Place rhubarb sticks on a chopping board, like a bunch of green onions, and cut into small pieces. Put them in a prepared saucepan. Keep in mind that during cooking rhubarb will be reduced at least twice: on this basis, select the desired number of cans.
3. Next, add rhubarb to sugar and mix.
4. Add some water so that the sweet green cubes do not sink to the bottom of the pot and do not burn. Again, mix everything well.
5. Place the saucepan with the rhubarb on a small fire. After boiling, you will need to hold it on the stove for 10 minutes, stirring occasionally to make the rhubarb boil well. During this time, you can prepare and banks: put them together with the lids in a bowl of water, put on the fire and sterilize for 10 minutes.
After the boil, rhubarb remove from heat, cool, and then trample mashed potatoes. It is best to use a wooden flour that will make mashed potatoes more uniform. (At this stage, you can add to the jam additional ingredients, which are written in the council at the end of the recipe).
6. Again, put the jam on the fire, bring to a boil and remove. Spread rhubarb jam over the jars and seal with hot lids.
Rhubarb jam is a real delicious! It can be used as confiture for bagels (after adding gelatin), pie filling and just as a sweet sandwich spread.
Tip: to enhance the interesting taste of rhubarb, you can put 2 teaspoons of fresh lemon juice in boiling jam. If you like jelly-like jams, add gelatin to the ingredients. Although this jam is already obtained thick and suitable for spreading on bread.
