A delicious recipe for making rhubarb jam with banana for the winter
The recipe for making rhubarb jam with banana should be adopted by every housewife. Beautiful honey color and pleasant taste will seriously compete with the classic preparations from fruits and berries. It contains a lot of vitamins, iron, magnesium, potassium and calcium, has an anti-inflammatory effect, improves heart function, breaks down fats and normalizes digestion.
Features of making rhubarb jam with banana for the winter
Most people mistake rhubarb for herb when it is actually a vegetable. It goes well with sweet fruits, so it is used for making desserts. To make the jam thick and tasty, you need to know the intricacies of the recipe, select and prepare the right ingredients and preserve the shelf life of the product as long as possible.
Prepare jam in enamel or non-stick cookware. It is forbidden to use tin and copper pots, when in contact with oxalic acid, which is rich in rhubarb, harmful compounds are formed.
Required ingredients for the recipe
To make jam, you need only 3 components:
- bananas - 1 kilogram;
- rhubarb - 1.5 kilograms;
- sugar - 1 kilogram.
The calculation of the amount of rhubarb must be made taking into account its cleaning.
How to choose the right raw material?
It is recommended to choose young shoots for jam. Therefore, it is better to prepare dessert at the beginning of summer. Later, ripe stems will become stiff and less nutritious, which will irreparably spoil the taste of the harvest.
Bananas, on the contrary, are best taken overripe. They have a great aroma and will give the dessert the desired consistency. In some recipes, bananas are boiled directly with the peel.
Food preparation rules
A good time for harvesting rhubarb is late May, early June. The cut stems are washed and skinned from them, otherwise the workpiece will acquire unnecessary rigidity.
The leaves are not edible. They contain an excessive concentration of oxalic acid, which will negatively affect the functioning of the digestive system.
Rhubarb is cut before heat treatment. The product must dry from the water in which it was washed. The size of the pieces is 2-4 cm, depending on preference. The larger they are, the more they will show their structure in the jam.
Cooking process
Before cooking, sterilize glass jars with a lid over steam. You need to spread the jam in a completely dried container.
- Place the vegetable pieces in a saucepan and cover with sugar.
- Cut the peeled bananas into slices and add to the rest of the ingredients.
- Cover the pot with food and leave at room temperature overnight to let the rhubarb release enough juice.
- Boil the composition over low heat for 3-4 minutes, then let the rhubarb and banana mixture cool completely.
- It is better to remove the foam that has appeared with a ladle or spoon, otherwise the jam will become moldy during storage.
- Boil the cooled sweet mass again. Heat treatment time 10-15 minutes.
- Pour into jars and roll up. Cool containers upside down, wrapped in a blanket.
If desired, you can add spices to the jam (cinnamon, cardamom, nutmeg, vanilla). If the taste is less sweet, some of the sugar can be replaced with pectin or zhelfix. However, the shelf life can be reduced.
How and how much can you store?
If you follow the cooking technique, rhubarb and banana jam can be stored for up to 3 years. However, it is better to make blanks in small containers, because after opening the jar, the dessert is usable for no longer than 1 month, and even then in the refrigerator.
The requirements for placing an untouched workpiece are standard - no direct sunlight, sufficient ventilation of the room.
Ideally, jars are best kept cool, but practice shows that the jam does not spoil for a long time even at room temperature.
Rhubarb with banana jam is an easy-to-make, tasty and healthy dessert. It will perfectly play the role of filling in a pie or will be an interesting addition to tea drinking. It is important not to miss the moment while the green stems are full of healthy juices.
