Table of contents:
- Ingredients for winter cherry and rhubarb jam
- Method of making thick jam with cherries and rhubarb for the winter
Video: Thick Jam With Cherries And Rhubarb For The Winter. Step-by-step Recipe With Photo
Jam with cherries and rhubarb for the winter - thick, sweet and sour, delicious! Rhubarb leaf stalks have been eaten by humans for a long time. From petioles and filling for pies, they make compotes, candied fruits, and even wine like Chablis. Simple rhubarb jam is also fine in its own way, but I like to mix rhubarb with something. For example, he complements sweet cherries ideally, adds sourness. Alone, the cherry jam is sugary sweet, but with rhubarb it turns out just fabulously delicious! In our latitudes, the rhubarb season is short, but almost until mid-July, you can always find a couple of bundles of these exotic stems on the market. Diversify your collection of blanks for the winter with an unusual jam!
- Cooking time: 30 minutes
- Quantity: 1 can with a capacity of 350 g
Ingredients for winter cherry and rhubarb jam
- 300 g cherries;
- 100 g rhubarb;
- 400 g sugar;
- 100 ml of water.
Method of making thick jam with cherries and rhubarb for the winter
My cherries, sorting out, breaking off the tails. We put the berries in a saucepan, pour water, close the lid tightly and send them to the stove. Steam the berries for about 10 minutes. This method of making jam with cherries allows you to quickly get rid of the seeds, without bothering yourself with tedious picking out.
My rhubarb stems, if the lower part is fibrous, then we scrape the stems with a vegetable scraper - we clean off the coarse fibers. Cut the delicate stalks into pieces the size of a sweet cherry.
Carefully rub the steamed cherries through a sieve with a spoon - thick mashed potatoes and a little compote will remain in the pan, and bones on the grid.
Mix the cherry puree with granulated sugar. I advise you to cook jam with cherries and rhubarb in a wide open container, so the moisture will quickly evaporate and the jam will thicken.
Add the chopped rhubarb to the cherry puree and sugar, mix thoroughly, leave for a few minutes to melt the sugar.
Bring to a boil over high heat. At first, the mixture foams profusely, as it should be. Do not leave boiling jam unattended at this moment - you will have to wash the stove. Foam easily knocks off if the heat is slightly reduced and the contents of the pan are stirred all the time.
Cook with a strong boil for about 20 minutes, shake the pan from side to side, driving the froth into the middle. When the jam has almost stopped foaming and gurgles evenly, you can remove the dishes from the heat.
Wash the lid and jar thoroughly, sterilize over steam or dry in the oven at 100 degrees Celsius. Pour hot jam into a dry hot jar, fill almost to the top. Cover the jar with paper or a clean towel, leave it to cool completely. When completely cool, you can seal the lid tightly or cover with a sheet of parchment and tie with thread. We put it in a dry, dark place for storage, it is important that the sun's rays do not reach such supplies. Preserves and jams are not recommended to be stored in the refrigerator or cold cellar.
Jam with cherries and rhubarb is ready for the winter. Toast a slice of bread in a toaster, make a cup of strong aromatic tea and bon appetit!