Description
For the contest "Journey to ancient recipes" In my early childhood my sister and I all spend the summer with grandparents in the village. Little old grandmother (my great grandmother) - Anastasia S. - led all agriculture: vegetable garden, poultry, harvesting, caring for the cow.. and of course we received every evening with a mug of fresh milk... Baba Katya (her daughter, my grandmother) worked as a primary school teacher. Early in the morning she left for work, and my sister and I waited until Baba Starenka will go into the garden, soon made their way into the passage to the coveted locker. The cupboard door squeaked mercilessly, but we opened it and enjoyed the green jam. This jam's grandmother cooked for his grandson - my dad - in the month of June. This is the first summer rhubarb jam was always prepared the family for the birthday of Anatolia, to June 10. This tradition continued in the family of my parents and my family. Kids love to eat this tart, unusual green jam...
Ingredients
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Rhubarb
1 kg
-
Sugar
1 kg
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Lemon
1 piece
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Water
0.5 cup
Cooking
In early spring, plant small seeds in the soil and in a year you will see a huge sprawling leaves on powerful high stems. This is the miracle of nature, I was telling you about. Use a lot of stems, but more on that another time. We were sent into these thickets to the height and we cut the stems, removing them from the sheet and brought the stems for further processing. The technology has not changed, But a modern innovation is the addition of the jam fruit lemon, orange or banana slices. This gives the jam just a magical taste.
All the stems should be cleaned by a thin skin, otherwise the pieces in the jam will be hard. On the street running peers, and we sister sitting on a high porch and clean this R E V E N S...
Grandma came home from work and started to chop the stems in small pieces.
And here everything is ready! Took a large faceted glass and measured the amount of rhubarb. Then the same Cup measured the same amount of sugar. That's what I do to this day.
Sugar spilled in a flat copper basin for jam, I poured water (about a Cup), and nachinali rite - syrup preparation.
It was impossible to move a single step - the syrup was cooked on a kerosene stove (like the Primus) and watch had, not to run away, not burnt... We've been running in the village street, chased chickens, played rounders.. And the syrup is cooked to the samples for "ball".
Then in a bowl gently immersed chopped the rhubarb and cooked until the time, when the whole surface is covered with foam. Pelvis safely removed from the fire, wrapped like a baby in the cold, and left overnight for gradual cooling. And we had to walk away from this beast to get burnt. Now I make this jam in two steps - twice zaipaqilai and set aside. And put it into jars while still hot to cover the sealed cover.
Be sure to add the second zaipaqilai jam or orange, or lemon, or banana slices. All at once did not try, but each time something new is COOL.
HERE's a SIMPLE AND easy RECIPE IS IN a cookbook of our family. And for four generations - my daughter has grown up and also learning to cook this jam - pass each other the baton. The benefits of rhubarb with lots of interesting information - you can look for who need it. But this jam connected me with my grandmother and the far barefoot childhood. But there is already... there is no road.. Where the childhood leaves?... In the photo my grandmother and my sister and I went to the first class... And the glass and blue beads - grandma...
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