The recipe for making rhubarb jam with banana should be adopted by every housewife. The beautiful honey color and pleasant taste will seriously compete with classic preparations made 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 an herb when it is actually a vegetable. It goes well with sweet fruits, which is why 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 ingredients correctly, and preserve the shelf life of the product for as long as possible.
Prepare jam in enamel or non-stick dishes. It is prohibited to use tin and copper pans; upon contact with oxalic acid, which rhubarb is rich in, harmful compounds are formed.
Recipe Ingredients Required
To make jam you will need only 3 ingredients:
- bananas – 1 kilogram;
- rhubarb – 1.5 kilograms;
- sugar – 1 kilogram.
The amount of rhubarb must be calculated taking into account its cleaning.
How to choose the right raw materials?
For jam, it is recommended to choose young shoots. Therefore, it is better to prepare dessert at the beginning of summer. Later, ripened stems will become stiff and less nutritious, which will irreparably spoil the taste of the product.
Bananas, on the contrary, are better to take overripe ones. They have a great flavor and will give the dessert the right consistency. In some recipes, bananas are boiled directly with the peel on.
Rules for preparing products
The best time to collect rhubarb is the end of May, the beginning of June. The cut stems are washed and the skin is removed 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.
Before heat treatment, the rhubarb is chopped. The product must be 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 starting cooking, sterilize glass jars with lids over steam. You need to put the jam in a completely dry 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 pan with food and leave at room temperature overnight so that the rhubarb releases a sufficient amount of juice.
- Boil the mixture over low heat for 3-4 minutes, then let the mixture of rhubarb and banana cool completely.
- It is better to remove the foam that appears with a ladle or spoon, otherwise the jam will become moldy during storage.
- Re-boil the cooled sweet mass. Heat treatment time 10-15 minutes.
- Pour into jars and roll up. Cool the containers upside down, wrapped in a blanket.
If desired, you can add spices to the jam (cinnamon, cardamom, nutmeg, vanilla). If dishes are less sweet to taste, some of the sugar can be replaced with pectin or gelatin. However, the shelf life may be reduced.
How and for how long can you store it?
If you follow the cooking technique, rhubarb and banana jam can be stored for up to 3 years. However, it is better to make the preparations 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 jam does not spoil for a long time even at room temperature.
Rhubarb jam with banana is an easy to prepare, tasty and healthy dessert.It will perfectly serve as a 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.
