Rhubarb jam

As a rule, it is customary to cook various types of sweets in our country from fruits and berries, but vegetable crops are often ignored, but in vain. For example, jam can be boiled not only from raspberries, strawberries, cherries, apples, pears or plums - just sweet desserts that are excellent in taste are obtained from pumpkin, courgette, green tomatoes, ginger and, of course, rhubarb.

It is the unusually healthy and very tasty rhubarb jam that can become a real treasure in the cookbook of many hostesses. This product is not prepared at all difficult, and the benefits of its use can be compared with the valuable qualities of natural apple jam.

Interestingly, rhubarb was originally cultivated in China, where the plant was used as a medicine. Then he got to the countries of Europe - there he even wore the name "excellent yellow root. " And only then did they learn about the rhubarb in Russia.

To date, rhubarb has found itself and culinary affairs. For most hostesses, this juicy plant is known as a fine pie filling and a constituent of vitamin salads. At the same time, in European cuisine, rhubarb is one of the best fish accompaniments, tasty and fragrant seasoning.

Rhubarb is excellent in its raw form, but many people still prefer to cook it before eating it. One of the options for preparing this culture is the preparation of rhubarb jam, which is unusually useful for human health due to its composition. It contains such active substances as ascorbic and malic acids, pectin compounds, rutin and many others.

Rhubarb is usually collected in June-August, however, to prepare rhubarb jam, it is best to harvest raw materials until mid-June, since after that the petioles of the plant become rougher and accumulate too much oxalic acid.

Rhubarb jam is prepared from reddish stems and petioles of the plant, cleared of leaves. In texture, they are quite dense and break easily when pressed. Before making rhubarb jam, the stems are clipped at the base and peeled off the thin skin if desired, while the stems are cut into small pieces.

Orange and lemon zest, citrus juice, vanilla sugar or cinnamon will significantly improve the taste of the finished rhubarb jam. In addition, it can be cooked with the addition of strawberries or cherry leaves. In taste and consistency, rhubarb jam is very similar to apple jam, but differs from the latter in pleasant acid.