Rhubarb is one of the earliest vegetables on the gardener's table. This product successfully replaces berries and fruits. It contains rutin, pectin, ascorbic acid, sugars, malic and other acids. From the fleshy stalks of the plant, you can make an excellent dessert - delicious jam.
It is necessary
-
- rhubarb
- water
- sugar
- cinnamon
- lemon zest
- cherry leaves
Instructions
Step 1
If you are planning to cook rhubarb dessert, remember that iron dishes are not suitable for this. Before cutting, the petioles are washed with cold water, dried and the integumentary fibrous threads are removed.
Step 2
Method 1
Take 1 kg of rhubarb stalks, 1 liter of water, 1.5 kg of sugar and a piece of cinnamon. Wash the spring leaf stalks and peel them off. Cut into 1 cm pieces and place in boiling water for a minute, then chill by spilling with cold water. When the water drains, pour hot sugar syrup over the plant. Cook in 3-4 doses using the method of multiple cooking. Add the cinnamon before the end of cooking.
Step 3
Method 2
Sprinkle a kilogram of rhubarb stalks cut into pieces with half granulated sugar. Leave for 8-10 hours for the product to release juice and the sugar to dissolve. Drain the syrup, bring to a boil and, while stirring, dissolve the rest of the sugar in it.
Step 4
When the syrup boils again, add the rhubarb. Bring the mixture to a boil and leave. After an hour, bring to a boil again and simmer for five minutes. Add orange or lemon zest to the jam to enhance the taste of the jam. After that, immediately pour the jam into sterile jars, roll up, and then put the jars upside down until they cool completely.
Step 5
Method 3
Take 1 kg of rhubarb, 1 kg of sugar, 200 ml of water, 100 g of cherry leaves. Wash the young rhubarb stalks and cut into slices equal to the width of the stalks. Boil the syrup from granulated sugar and a glass of water, adding 50 g of cherry leaves.
Step 6
When the sugar is completely dissolved, remove the cherry leaves and pour the boiling syrup over the rhubarb pieces. Cool the mixture, add the remaining 50 g of fresh cherry leaves to it, heat to a boil and cook until the syrup becomes thick and the petioles are transparent. Pack hot jam in sterile jars, roll up.
