Varieties of rhubarb jam
The taste of jams made from traditional products (cherries, strawberries, apples, plums) is known to almost everyone - they are prepared at home, sold in stores. But not everyone tried rhubarb jam (rumbambara). And in vain, it has unique taste and beneficial properties.
Read also the article: healthy rhubarb compote for the winter!
Composition and benefits of rumbambara dessert
- vital vitamins;
- minerals;
- pectins;
- fiber;
- organic acids.
The calorie content of the product is 314 kcal / 100 g. It has the following effect on the body:
- stabilizes the digestive tract;
- improves the functioning of the heart, blood vessels;
- has urinary and choleretic properties;
- forms, strengthens bones;
- enhances immunity;
- improves blood composition.
Rhubarb jam is not only beneficial but also harmful if consumed in large quantities. It contains sugar that destroys tooth enamel. It is not recommended to use it for kidney disease, diabetes.
Features of making sweet canned rumbambar
Since the culture grows only in the spring and summer, they try to preserve its useful properties by closing the rhubarb jam for the winter.
Preparatory work
For the preparation of winter harvesting, young, juicy shoots of rumbambara are used. They remain this way until mid-June, and after that their skin becomes rough, and the petioles themselves become dry, fibrous.
The stems of the plant are cut with a sharp knife, then peeled from the thin skin to reduce their stiffness. Prepared petioles are cut into small pieces.
Rumbambar dessert
To prepare this rhubarb jam and sugar is taken in equal proportions (1 kg each). Diced petioles are placed in a saucepan. Sugar is added to them and kneaded. The mixture is left for a day so that the plant lets out juice.
You should not use tin / copper dishes to prepare the blank - rumbambar contains oxalic acid, which reacts with metal.
Put the saucepan on the stove and cook the rumbambar in sugar syrup over low heat. After boiling, the mixture is boiled for no more than 15 minutes. After cooling, the contents of the pan are laid out in jars and rolled up.
Pure rhubarb jam has a pleasant amber brown color with a greenish tint. It tastes like apple (sweet and sour).
Video recipe for rhubarb jam with red currants
Rumbambar-Lemon Mix
For making rhubarb jam with lemon you need 1 kg of petioles, 700 g of sugar and 2 large citrines. It is necessary that the shoots first give juice. To do this, they are covered with sugar. When it begins to melt, lemons, ground in a meat grinder, are added to the mixture. All this is boiled for 25 minutes. over medium heat. The result is a transparent lemon-colored nectar with pieces of rumbambar that resemble candied fruit.
Rhubarb jam will be useful in winter to prevent colds. You can enhance its antiviral effect by adding grated ginger to the composition.
Rumbambara Banana Treat
Rhubarb jam with banana turns out to be unusual in taste. To prepare it, you will need 1 kg of rumbambara cuttings and sugar. The ingredients are combined in a saucepan and brought to a boil over medium heat on the stove.The procedure is repeated once more after the mixture has cooled. At the third boil, peeled and cut into slices bananas (1 kg) are added. After 5 minutes of cooking, remove the pan with the rumbambara-banana mixture from the stove - the delicacy is ready for the winter.
You can diversify the taste of rumbambara jam by adding zest or pulp of citrus (orange), vanillin, ginger, cinnamon, strawberry and even cherry leaves.
Read also the article: how to cook cherry jam?