Rhubarb – one of the earliest vegetables on a table of the summer resident. This product successfully replaces berries and fruit. It contains routines, pectinaceous substances, ascorbic acid, sugar, apple and other acids. From fleshy scapes of a plant it is possible to prepare an excellent dessert - tasty jam.
It is required to you
- rhubarb
- water
- sugar
- cinnamon
- lemon dried peel
- cherry leaves
Instruction
1. Gathering cook dessert from a rhubarb, you remember that iron ware for this purpose doesn't approach. Before cutting the scapes are washed with cold water, dried and remove integumentary fibrous threads.
2. Way 1 Take 1 kg of scapes of a rhubarb, 1 l of water, 1.5 kg of sugar and a piece of cinnamon. Wash up scapes of leaves of spring collecting and husk with them. Cut on pieces 1 cm long and for a minute place in the boiling water, and then cool, the passage cold water. When water flows down, fill in a plant with a hot sugar syrup. You cook in 3-4 receptions in the way of repeated cooking. Before the end of cooking add cinnamon.
3. Pour a way of 2 Kilograms of the scapes of a rhubarb cut by pieces a half of granulated sugar. Leave for 8-10 hours that the product emitted juice, and sugar was dissolved. Merge syrup, bring to the boil and, stirring slowly, dissolve in it other sugar.
4. When syrup begins to boil again, put in it a rhubarb. Bring weight to the boil and leave. In an hour bring to the boil again and you boil five minutes on slow fire. Add an orange or lemon dried peel that will improve taste of jam to jam. After that at once pour jam in sterile banks, roll up, and then put cups upside down before full cooling.
5. Way 3 Take 1 kg of a rhubarb, 1 kg of sugar, 200 ml of water, 100 g of cherry leaves. Wash out young scapes of a rhubarb and cut on pieces of such length which will be equal to width of scapes. Weld syrup from granulated sugar and a glass of water, having added 50 g of leaves of cherry.
6. When sugar is dissolved completely, take out cherry leaves and fill in with the boiling syrup rhubarb pieces. Cool weight, add to it other 50 g of fresh cherry leaves, heat to boiling and you cook until syrup becomes thick, and scapes transparent. Pack hot jam in sterile banks, roll up.