Rhubarb is a perennial from the buckwheat family with fleshy roots and large leaves on thick reddish petioles. It is eaten both raw and boiled. Rhubarb stalks make useful compote, jelly, pie filling and jam.
What are the benefits of rhubarb jam
Only rhubarb stalks are eaten. They abound in malic, citric, oxalic, succinic and other organic acids. Rhubarb also contains pectin substances, mineral salts of magnesium, phosphorus, calcium, tannin. It is rich in vitamins E, A, C, B, as well as carotene. 100 grams of fresh rhubarb stalks contains a third of the daily requirement of a very rare vitamin K, which provides the body with vigor and longevity.
After harvesting rhubarb, its leaves must be cut off immediately, as they are toxic due to the high content of oxalic acid.
Not only fresh rhubarb has beneficial properties, but also dishes made from it, in particular, jam. It tastes even more extravagant than dandelion or pink.
How to make rhubarb and strawberry jam
Ingredients:
- 500 g rhubarb stalks;
- 500 g of sugar;
- 500 g of strawberries.
Preparation
Wash the rhubarb stalks in running water. Dry and remove streaks. It is advisable to use petioles that break easily when pressed.
Cut the rhubarb into small pieces and place in a bowl in layers, alternating with sugar. To do this, use only half of the sugar. Cover the bowl with a napkin and let sit overnight. During this time, rhubarb should give juice. Do a similar procedure with strawberries.
Place the rhubarb over low heat and simmer until translucent. Then add the strawberries, mix everything and cook over low heat, stirring occasionally.
Remove the jam from heat, remove the foam, cool slightly, pour into sterilized jars and close the lids.
The rhubarb harvesting period falls on June-August, but it is better to cook jam from it until mid-June - then the petioles will become coarse and accumulate a lot of oxalic acid.
Rhubarb and Cherry Leaves Jam
Ingredients:
- 500 g rhubarb;
- 500 g of sugar;
- 50 g of cherry leaves;
- 100 ml of water.
Preparation
Wash the rhubarb stalks and cut into slices.
Boil the sugar syrup. To do this, pour water into a bowl, add sugar and put on fire. Cook this mixture until boiling. Add the washed cherry leaves to the syrup and remove from there when the sugar is completely dissolved.
Pour the boiling syrup over the chopped rhubarb, bring to a boil, and then cook until tender. The rhubarb stalks should be clear and the syrup thick. If desired, add cinnamon or vanilla sugar to the jam. They will significantly improve its taste.
Pour the jam into sterile jars and close the lids.
