Rhubarb and Banana Jam
Description
Perfect for winter preserves. This year my mom brought me so much rhubarb from the village that I was at a loss right away, because I had no idea what you could make from it. But since Mom convinced me that it’s very good for you, I did a little searching online and found this very simple rhubarb and banana jam recipe. It seemed like a good use for the rhubarb, and I was right. First, the jam turned out incredibly delicious and so fragrant that I ate most of it right away, and put the rest in the fridge so this treat would always be on hand. Second, making rhubarb and banana jam at home is so easy that even a child can handle it. So we take rhubarb, buy very ripe or even overripe bananas, and get started. 1) Peel the rhubarb, rinse it under cold water, and cut it into pieces. Then transfer it to a deep bowl and sprinkle with sugar; leave the rhubarb for a couple of hours so it releases its juice. 2) When the time is up, transfer the rhubarb with its juice to a saucepan, peel the bananas, slice them very thin, and add them to the rhubarb. 3) Put the saucepan on the heat and bring the mixture to a boil, stirring constantly. After it boils, skim the foam off the jam and cook it for just three minutes. 4) Then immediately pour the hot jam into sterilized jars and seal them. Cover the jars with a blanket and leave them to cool for a day. As you can see, it’s all very simple—with this rhubarb and banana jam recipe you’ll easily make a wonderful treat for the whole family. The preserve is ready to store for winter.