Of course, jam from strawberries, currants and raspberries, which always has a place among your stocks, deserves attention, but what about more original and unusual recipes, like rhubarb jam ?
Jam with rhubarb with orange - recipe
Ingredients:
- sugar - 6 items;
- oranges - 2 pieces;
- rhubarb (sliced) - 5 items;
- vanilla - 1 pod.
Preparation
Before you make a jam of rhubarb with orange, you need to prepare the jars, in which we will store this jam. In order to extend the shelf life of the billet, the cans should be pre-sterilized in pairs, in an oven or microwave oven.
Oranges and we remove the zest from them. We cut the strips of zest with a thin straw so that after cooking it is caramelized and edible. From the pulp of citrus we survive the juice (in the end it should be about a glass).
Mix the orange peel, juice and chopped rhubarb in a thick-walled saucepan or brazier. We cut the vanilla pod in half. If natural vanilla is not at hand, it can be replaced with plain vanilla. The final step is the addition of sugar, and a saucepan with all its contents can be placed on medium heat. Cook the jam, stirring until the sugar dissolves. As soon as the mixture comes to a boil, let it boil for about a minute, so that the jam is thickened, and then we pour everything over the prepared cans and roll them up with sterile lids. Jam from rhubarb with orange peels should be allowed to cool for at least 6 hours before storing in a cool place.
Jam with rhubarb with orange and lemon
Rhubarb and strawberries are a classic combination that can be refreshed with the most familiar and available citrus fruits - orange and lemon.
Ingredients:
- Strawberry - 600 g;
- rhubarb - 250 g;
- sugar - 1 3/4 items;
- lemon juice - 1 tbsp. a spoon;
- orange juice - half a century;
- lemon peel and orange.
Preparation
The berries of strawberries are mine and cut into four parts. Rhubarb we cut 2 cm slices across. Mix the prepared ingredients and fill them with sugar, add zest of one lemon and orange, also pour in the citrus juice and leave everything under the lid for 6 hours. The container should be used not oxidized, but, for example, glass or enameled.
At the end of time, the juice had to come out of the berries and rhubarb. We put the saucepan on the fire and bring the liquid to a boil. After boiling, we reduce the heat to medium and continue to make jam, periodically taking off the foam, until it thickens.