Rhubarb – a perennial from family of a buckwheat family with fleshy roots and large leaves on reddish thick scapes. It is eaten as in a crude, and boiled state. From scapes of a rhubarb useful compote, kissel, a stuffing for pies and jam turns out.
In what advantage of jam from a rhubarb
Only rhubarb scapes are eaten. They abound apple, lemon, oxalic, amber and other organic acids. At a rhubarb there are also pectinaceous substances, mineral salts of magnesium, phosphorus, calcium, tannin. It is rich with vitamin E, And, With, In and also carotene. 100 grams of fresh scapes of a rhubarb contain a third of standard daily rate of very rare vitamin K which provides to an organism cheerfulness and longevity.
After collecting a rhubarb its leaves need to be cut off at once as they are toxic at the expense of the high content of oxalic acid.
Useful properties not only the fresh rhubarb, but also dishes from it, in particular, jam has. On taste it even more extravagant, than dandelion or pink.
How to make rhubarb and strawberry jam
Ingredients:
- 500 g of scapes of a rhubarb; - 500 g of sugar; - 500 g of strawberry. PrigotovlenieVymoyte rhubarb scapes in flowing water. Dry them and remove streaks. It is desirable to use scapes which easily burst when pressing. Cut a rhubarb on small pieces and place in a bowl layers, alternating to sugar. For this purpose use only a half of sugar. Cover a bowl with a napkin and leave for day. During this time the rhubarb has to give juice. Carry out the similar procedure and with strawberry. Put a rhubarb on small fire and you cook it to a condition of transparency. Then add strawberry, mix everything and you cook on slow fire, periodically stirring slowly. Remove jam from fire, remove skins, cool a little, pour on the sterilized jars and close covers.
The period of collecting a rhubarb falls on June-August, however from it it is better to cook jam to the middle of June – then scapes will coarsen and will save up a lot of oxalic acid.
Jam from a rhubarb and leaves of cherry
Ingredients: - 500 g of a rhubarb; - 500 g of sugar; - 50 g of leaves of cherry; - 100 ml of water. PrigotovleniePromoyte rhubarb scapes also cut them with pieces. Weld a sugar syrup. For this purpose pour in water in a bowl, add sugar and put on fire. You cook this mix before boiling. Add the washed-out cherry leaves to syrup and get from from there when sugar completely is dissolved. Fill in the cut rhubarb with the boiling syrup, bring to the boil, and then you cook to a ready state. Scapes of a rhubarb have to become transparent, and syrup dense. If desired it is possible to add cinnamon or vanilla sugar to jam. They considerably will improve its gustatory qualities. Pour jam on sterile banks and close covers.