Description
The very first summer jam. Variants of the compounds with rhubarb a lot, but this love in our family. Many decades ago, a similar recipe was in the magazine "Burda& quot; (though our family over time it was modified). The most important thing now jam has a beautiful honey color.
Ingredients
-
Rhubarb
1.5 kg
-
Sugar
1.0 kg
-
Banana
1.0 kg
Cooking
The first day looks like this. Fresh rhubarb, cleaned, cut into not too thin, excess fiber to remove.
Put in a saucepan (preferably aluminum or copper)
Take sugar
To fill the sugar over the slices of rhubarb
To prepare water - 125 ml
Pour water on sugar to better dissolve
Start cooking on low heat, removing foam. Cook for 5 minutes, occasionally shaking the pan. For today this is enough. The rest tomorrow.
The second day. To prepare 1 kg of bananas
Cut into slices 1 cm
Add slices of banana to the pan and, shaking it, mixing the product (when stirring with a spoon instead of wedges is just fruit puree).
Cook on a slow fire to a dark honey color (about 10 minutes)
Foam removed only at the last moment for the beauty of jam.
Shake, boil for another 5 minutes
Put hot in jars and close. Output 3 cans 600 ml
The rest better to put in a beautiful vase. Bon appetit.
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