Many probably know how pleasant it is to sit on long TV evenings with a cup of aromatic tea on long winter evenings, and there is an unusually tasty jam reminiscent of a distant childhood. In my culinary notebook there is a wonderful recipe that I got from my mother. This is rhubarb jam with lemon. Everyone can cook such a treat, because rhubarb can be grown without much trouble, and buying is not a problem. And the jam is not only tasty, but also very healthy and practical.
Healthy jam
We recall an unusual jam in the cold autumn, which is most often accompanied by colds and infectious diseases. Rhubarb contains ascorbic, malic acid, rutin, pectin, which successfully cope with autumn ailments, slow down the aging process of the whole body and are good for the skin (prevent the formation of early wrinkles). And then we get from the pantry the summer smelling of rhubarb jam, the benefits of which are obvious and undeniable.
Plant uniqueness
Rhubarb is a difficult product. Most often, its petioles are used to make compotes and toppings for pies. But this useful plant can be used much more widely. Delicious soups, vegetable stew, vitamin salads, side dishes for meat dishes, sauces, desserts - these are the possibilities of this unique plant. But the favorite is still jelly and rhubarb jam. In this form, it can be prepared for the future, and then all winter to feast on your own and treat your friends. How to cook this miracle?
Cooking Rhubarb Jam
Only young rhubarb is used for food. It is much tastier and resembles Antonov apples. Old petioles are unsuitable because oxalic acid predominates in them , the presence of which in the human body in excess is undesirable. To prepare a delicious dessert, you need to take 1.5 kg of young stalks of rhubarb, peel them from the upper skin, cut into small pieces and cover with sugar (1300 g) overnight.
Since there is a lot of water in the plant, by the morning all the sugar will melt, the rhubarb will start the juice, and we can start cooking. Drain the syrup and boil, in the process it is necessary to remove the foam from the syrup. Then pour rhubarb with hot syrup and boil over low heat for about 10 minutes. Do not forget to stir all the time so as not to burn. Remove from heat and let cool for several hours. This action will need to be done three times. The second and third time, boil rhubarb cooking for a little longer, about 20 minutes. With such a long heat treatment, rhubarb retains its vitamin and taste. When cooking the third time, add lemon to the jam based on 1 kg of rhubarb - 1 lemon. Citrus needs to be cleaned, grated, squeezed juice from the pulp. Pour the finished hot jam from rhubarb into prepared sterilized jars, wrap it and leave it in this form until they cool completely.
And in winter, opening a jar of fragrant delicacy, you can enjoy the unique taste and treat your friends. Delicate small pieces of rhubarb soaked in sugar syrup, with a slight tinge of sourness, dessert lovers will surely like it.