Rhubarb jam with banana: the best recipe for cooking for the winter, storage conditions

Recipe for making rhubarb jam with banana should be used by every housewife. Beautiful honey color and pleasant taste will seriously compete with classic fruit and berry preparations. 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 grass when it is actually a vegetable. It goes well with sweet fruits, so it is used for making desserts.To make the jam thick and tasty, you need to know the intricacies of the recipe, choose and prepare the ingredients correctly and keep the product's shelf life as long as possible.

Preparing jam in enameled or non-stick dishes. It is forbidden to use tin and copper pans, when in contact with oxalic acid, which is rich in rhubarb, harmful compounds are formed.

Required ingredients for the recipe

To make jam you need only 3 ingredients:

• bananas - 1 kilo;
• rhubarb - 1.5 kilograms;
• sugar - 1 kilo.

The calculation of the amount of rhubarb must be done taking into account its cleaning.

How to choose the right raw material?

For jam, it is recommended to choose young shoots. Therefore, it is better to prepare a dessert at the beginning of summer. Later ripened stems will become stiff and less nutritious, which will irreparably spoil the taste of the workpiece.

Bananas, on the contrary, it is better to take overripe ones. They have a great flavor and will give the dessert the right consistency. Some recipes boil bananas with the skin on.

Product preparation rules

The right time to pick rhubarb is late May, early June. The cut stems are washed and skinned, 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 digestive system.

Before heat treatment, rhubarb is cut. The product must dry from the water in which it was washed. The size of the pieces is 2-4 cm, depending on preferences. The larger they are, the more they will show their structure in the jam.

Cooking process

Before cooking, sterilize glass jars with a lid over steam. You need to spread the jam in a completely dry container.

1. Put vegetable pieces in a saucepan and cover with sugar.
2. Cut the peeled bananas into slices and add to the rest of the ingredients.
3. Cover the food pot and let it sit at room temperature overnight to allow the rhubarb to release enough juice.
4. Simmer the composition over low heat for 3-4 minutes, then allow the mixture of rhubarb and banana to cool completely.
5. It is better to remove the appeared foam with a ladle or a spoon, otherwise the jam will become moldy during storage.
6. Re-boil the cooled sweet mass. Heat treatment time 10-15 minutes.
7. Pour into jars and roll up. Cool containers upside down, wrapped in a blanket.

If desired, you can add spices to the jam (cinnamon, cardamom, nutmeg, vanilla). If less sweet dishes taste, part of the sugar can be replaced with pectin or gelfix. However, the shelf life may be shortened.

How and how much can be stored?

Rhubarb and banana jam can be stored for up to 3 years if the cooking technique is observed. However, preparations are best made 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 the placement of 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 Banana Jam is an easy-to-make, tasty and he althy dessert. It will perfectly play the role of a filling in a pie or will be an interesting addition to a tea party. It is important not to miss the moment while the green stems are full of he althy juices.

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