2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Many people probably know how nice it is to sit on long winter evenings watching TV with a cup of fragrant tea and eating unusually delicious 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 prepare such a delicacy, because you can grow rhubarb without much hassle, and buying is not a problem. And the jam turns out not only tasty, but also very he althy and practical.
He althy Jam
We remember the unusual jam in the cold autumn, which is most often accompanied by colds and infectious diseases. Rhubarb contains ascorbic, malic acids, rutin, pectin substances, which successfully cope with autumn ailments, slow down the aging process of the whole organism and are good for the skin (prevent the formation of early wrinkles). That's when we get rhubarb jam smelling of summer from the pantry, the benefits of which are obvious and undeniable.
The uniqueness of the plant
Rhubarb is not an easy product. Most often, its petioles are used to make compotes and fillings for pies. But this most useful plant can be used much more widely. Delicious soups, vegetable stews, 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 future use, and then all winter you can feast on yourself and treat your friends. How to prepare 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 they are dominated by oxalic acid, 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 rhubarb stalks, peel them from the top skin, cut into small pieces and cover with sugar (1300 g) overnight.
Since there is quite a lot of water in the plant, by morning all the sugar will melt, the rhubarb will release juice, and we can start cooking. Drain the syrup and boil, in the process it is necessary to remove the foam from the syrup. Next, pour the rhubarb with hot syrup and boil over low heat for about 10 minutes. Do not forget to stir all the time so that it does not burn. Remove from heat and let cool for a few hours. This action will need to be done three times. The second and third times we cook the rhubarb jam a little longer, about 20 minutes each. With such a long heat treatment, the rhubarb retains its vitamin and taste qualities. When cooking the thirdonce in the jam, add a lemon based on 1 kg of rhubarb - 1 lemon. Citrus must be peeled, grated, squeezed juice from the pulp. Pour the finished hot rhubarb jam into prepared sterilized jars, wrap and leave in this form until they cool completely.
And in winter, opening a jar of fragrant delicacy, you can enjoy the unique taste yourself and treat your friends. Delicate little pieces of rhubarb soaked in sugar syrup with a slight hint of sourness are sure to please dessert lovers.
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