Rhubarb is one of the most undemanding crops, it grows even where other plants do not survive. During the season, you can collect so many useful petioles that it is completely impossible to use them for making jelly, sauces and compotes during the season. If you grow rhubarb, you probably want to prepare it for the winter. One of the best options is rhubarb jam, which has a pleasant texture and harmonious taste, can be an addition to tea and a filling for pies. It is easy to prepare; even an inexperienced cook will perfectly cope with this task.
Jam from rhubarb is easy to prepare, but without knowing a few moments, the result may be disappointing.
- It is advisable to use rhubarb for jam. Older petioles have too coarse fibers, contain too much acid.
- Preparation of rhubarb for cooking jam consists of washing, drying with a napkin and chopping the stalks with a knife. The finer you cut rhubarb, the more tender the texture of the future delicacy will be.
- To add a more harmonious taste and aroma to rhubarb jam, vanilla, cardamom, orange or lemon zest are added to it. A good idea would be to make jam not of one rhubarb, but of its mixture with strawberries, oranges or bananas.
- To give the jam a uniform consistency, rhubarb is ground with a blender or kneaded with a potato masher. This is done after rhubarb becomes soft as a result of heat treatment. You can even knead it with a spoon in the process of mixing. It is advisable to use the blender only when it is planned to add thickening products, otherwise the dessert will not be thick enough for jam.
- Jar of rhubarb jam is often too liquid, even if boiled down with the addition of large amounts of sugar. It can be thickened with the help of pectin, gelnicus, agar-agar. How to use these ingredients and in what quantity depends on the composition and consistency of the powders. Exact instructions are always on the package with the product. If the information on the packaging does not coincide with the recommendations in the recipe, it is necessary to base on the manufacturer's instructions.
- Jar of rhubarb is not recommended in aluminum dishes. This material is easily oxidized, forming substances harmful to the body.
- Banks in which rhubarb jam will be stored must first be sterilized. Close the cans with metal lids that can provide tightness. The caps are sterilized by boiling before use.
Storage conditions for rhubarb jam depend on a specific recipe. Usually, banks with dessert are sent to storage in a cool room, where it does not deteriorate during the year.
Classic recipe for rhubarb jam
Composition (1 l):
- rhubarb - 1 kg;
- sugar - 0, 8 kg;
- water - 150 ml.
- Rhubarb petioles wash, cut into 2-3 cm pieces.
- Pour some water on the bottom of the pelvis and put rhubarb in it.
- Bring the water to a boil over low heat. Boil the rhubarb for 15-20 minutes.
- Add sugar, mix. Boil for 30-40 minutes, stirring occasionally. Rhubarb during this time softens and turns into a homogeneous mass. If the consistency seems too coarse, you can knead the rhubarb with a wooden spoon or a wooden spoon during the cooking process.
- Sterilize the jars and their lids.
- Spread the jam over the prepared jars, close them tightly.
Dessert can be stored in a cool place or even at room temperature for a year.
Jar of rhubarb without water
Composition (for 1, 25 l):
- rhubarb - 1 kg;
- sugar - 1 kg;
- vanillin - 1 g.
- Rhubarb, washed and dried with a napkin, cut into small cubes. Dip in boiling water, blanch for 5 minutes.
- Flip out on a colander, let it drain.
- Fold the rhubarb pieces into a bowl, add sugar.
- Remove for a few hours in a cool place. You can move on to the next stage when the rhubarb launches juice, in which the sugar is dissolved at least by half.
- Place a container of rhubarb on fire, boil it, stirring, to the desired density. During this time, the pieces of rhubarb will soften and soften, turning into a homogeneous mass.
- Add vanillin. Cook jam with him for 5-10 minutes.
- Spread the dainty over sterilized cans, roll them up.
The dessert made according to this recipe does not require special storage conditions, it will not spoil for a long time at room temperature.
Rhubarb jam with pectin
The composition (1, 5 l):
- rhubarb - 1 kg;
- sugar - 1 kg;
- pectin - 10-12 g;
- water - 0, 3 l;
- cardamom (ground) - 5 g;
- vanilla sugar - 20 g.
- Finely chopped rhubarb cover with water, boil 10 minutes after it boils.
- Grind with a blender.
- Pour 50 g of sugar, add the rest to rhubarb, mix.
- Put on a slow fire, reduce for half an hour.
- Add cardamom and vanilla sugar, mix.
- Sprinkle with sugar mixed with pectin. Cook, stirring for 4 minutes. Remove from heat.
- Spread hot rhubarb jam over prepared cans. Hermetically cork them.
It is advisable to store the jam in a cool place: in the basement or in an unheated storeroom. According to this recipe, the dessert is especially fragrant.
Jar of rhubarb turns out to be not quite normal, even its texture seems unusual. However, the pleasant taste and flavor of this dessert make it popular in cooking. It is often used for making sweet pastries, served in tea as an independent delicacy.