A step-by-step recipe for making rhubarb and banana jam for the winter

Fragrant rhubarb jam with banana Rhubarb is an unusual treat that will appeal to both adults and children. Rhubarb is one of the most nutritious fruits, and many of its components are preserved even when preserved. Making jam isn't difficult, but to achieve a stunning result, it's important to follow the correct sequence.

The intricacies of making healthy rhubarb and banana jam

Rhubarb grows in spring and summer, but preserving it for the winter will help preserve almost all of its beneficial properties.

Rhubarb stalks are cut with a sharp knife. Be sure to remove the thin skin, otherwise the jam will be tough and lumpy and may taste bitter. The stalks are cut into small pieces; the larger the pieces, the longer the simmering time.

The following nuances need to be taken into account:

• The firmer the stems, the more likely the pieces will hold together when cooked.
• You can achieve a thick, uniform consistency by applying heat for a long time.
• It is necessary to constantly stir the mixture while cooking, otherwise it will stick and become bitter.

The banana should be medium-ripe. The quantity will vary depending on taste preference.

Necessary ingredients and equipment

Rhubarb is best harvested in the first half of summer, when it's still low in acidity. First, wash the vegetables thoroughly. To remove all sand and soil particles, it's best to soak the stems. After 15 minutes, the liquid will absorb them.

The skin is cut off; to make this easier, you can use the blanching technique.

The product contains a large amount of oxalic acid, which, in turn, reacts strongly with any metal surfaces. Therefore, it is strictly forbidden to use metal utensils. It is better to choose enameled one.

Recipe and step-by-step instructions for making jam for the winter

To make this recipe you need to take:

• 1 kilogram of stems;
• 900 grams of bananas;
• 150 milliliters of water;
• 400 grams of sugar.

To enhance the taste, vanilla and cinnamon are added.

Step 1: Clean the rhubarb

Rhubarb must be peeled. Otherwise, tough parts will end up in the jam, which can become bitter.

Peeling the rhubarb stems isn't as easy as it might seem. You'll need a sharp knife. It's used to scrape off the outer layer of the stems and remove the outer layer. Then, cut the rhubarb into cubes (approximately one centimeter in diameter), sprinkle with sugar, and let it sit for a couple of hours. Once the juices have released, place it on the stovetop.

Step 2: Cook the rhubarb

Cook the rhubarb in its own juice. If you're running low, you can add a little water (200 grams is enough). Cook over low heat until softened. This usually takes no more than 15 minutes.

Step 3: Slice the banana

Peel the bananas, removing any dark parts. Cut them into any desired shapes, such as cubes or rings. It's important to cut the bananas immediately before cooking. Otherwise, they will darken, and the jam will turn an unsightly brown.

Step 4: Making the jam

The jam-making process itself is no different from the standard one. Place the prepared ingredients in an enamel bowl and place on the stove. Cook for about 20 minutes. Skim off any foam; otherwise, the jam will be cloudy.

Step 5: Serve the rhubarb jam with banana

Serve the jam cool. To enhance the flavor, add fresh sweet and tart fruits, such as oranges or lemons. It's delicious not only on its own but also added to pies, cakes, and pastries.

Storage conditions and duration of the workpiece

Store in a dry, dark place. Maximum shelf life: up to one and a half years.