Rhubarb and vanilla jam

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Rhubarb and vanilla jam

Ingredients

Peeled and sliced ​​rhubarb 1.2KG
Sugar
(less possible,
but then the shelf life of the jam
decrease)
900 g
One lemon juice
Vanilla 1 pod

Cooking method

  • 1. Prepared rhubarb, combine with sugar, add lemon juice, vanilla pod and leave overnight at room temperature, until the juice is released.
  • 2. In the morning, drain the juice and boil for 10-15 minutes, until the sugar is completely dissolved.
  • 3. Add the rhubarb, and cook until the latter is soft (from 30-60 minutes, depending on the degree of ripeness of the rhubarb).
  • To eat confiture, not earlier than 2 days after preparation, that is how much time he needs to \ "ripen \".
  • I cooked such confiture twice, on the stove and in the HP. To prepare this jam in HP, you just need to put all the recommended products in a bucket of HP, and leave it overnight. Then the mode \ "Jam (jam) \".

Note

Today I accidentally found this recipe in my "storehouse", last year I cooked confiture on it, sooo delicious thing turns out! The time is not far off when young rhubarb appears, so I decided to post the recipe now, so to speak in advance.

Crochet
The other day I cooked this confiture again, it turned out so yummy, well, it's just impossible to tear yourself away ...

Rhubarb and vanilla jam

Lydia
Crochet, I just saw this recipe ... From that rhubarb, which is probably better not to boil now, but to "lay in" the recipe until spring?
RybkA
Crochet, you have so many types of rhubarb jam that I'm at a loss which one to choose. And which one would you advise?
Now tell me how much jam is made from 1 kg of rhubarb?
In this version of the jam, did you do anything with the vanilla pod: did you cut / take out the seeds? Affected the flavor?
Crochet
RybkA
Today I have two "favorites" from rhubarb: with vanilla and Rhubarb marmalade with ginger , I like both very much, sometimes it is difficult to choose ...

Now tell me how much jam is made from 1 kg of rhubarb?
Oh ... I find it difficult to answer something ... I always get different volumes myself, a lot will depend on what consistency you boil the confiture / marmalade to. The last time I cooked with vanilla, boiled it in MV so that in the morning it was possible to cut it with a knife, there were about 1 kg of rhubarb, and at the exit, a little more than half a liter jar.

In this version of the jam, did you do anything with the vanilla pod: did you cut / take out the seeds? Affected the flavor?
I always scrape the center out of the vanilla pod, it tastes better for me. Moreover, I also put the pod in the confiture and cook with it.
RybkA
Thanks for the clarification, we continue to ask further ...

Quote: Krosh

RybkA
Today I have two "favorites" from rhubarb: with vanilla and Rhubarb marmalade with rhubarb , I really like both
Here, uh ... a mistake with ginger, probably...

About cooking jam in MV ... nothing seems to be boiled down? Or did you cook with the lid open? And what modes: steaming for 10 minutes, and then stewing? And did they cook for a long time?

Now about cooking utensils ... they write that it is impossible in metal, so that it would not oxidize, but in stainless steel it is possible or is it the same metal in which it is not allowed? I have no others, except for glass and MV
Crochet
Quote: RybkA

Thanks for the clarification, we continue to ask further ...
Here, uh ... a mistake with ginger, probably...
RybkA
Thanks, already fixed.

Quote: RybkA

About cooking jam in MV ...like nothing boils down? Or did you cook with the lid open? And what modes: steaming for 10 minutes, and then stewing? And did they cook for a long time?
I cooked the last jam (rhubarb, orange, dandelion honey) in MV, it was possible, of course, to get a confiture, but I was lazy ... so I decided in a cartoon. everything boils down remarkably, I cook on "Pastry", rhubarb marmalade from 1 kg. rhubarb and 0.5 kg. I cooked sugar for 65 minutes, during which everything that was possible evaporated and marmalade turned out! I cooked with the lid open, that is, I brought it to a boil with the lid closed (it took about 10 minutes), then I opened the lid and left it until the end of the program, although I went in and stirred it a couple of times, although sometimes it rolls without stirring. And I cooked orange on the same "Pastry", only with the valve removed, for 65 minutes I never stirred it, everything worked out great! When cooking with the valve removed, the main thing is not to overdo it with the quantity, in order to avoid the escape of future jam from the multicooker.

Now about cooking utensils ... they write that it is impossible in metal, so that it would not oxidize, but in stainless steel it is possible or is it the same metal in which it is not allowed? I have no others, except for glass and MV
When cooking jam on the stove, I use a teflon-coated saucepan, I like the result. I won't tell you about a metal saucepan ... I haven’t tried it, I don’t know ... Here in an enamel cooked it works great! In a glass saucepan, I'm just trying to try. But without a flame divider, I won't dare to put a saucepan on an open fire (I have a gas stove), it's a pity for a saucepan ...
Iza
Hello! They gave me some rhubarb and decided to try to make such a treat too. I have already covered rhubarb with sugar, I will cook it tomorrow, I hope it will turn out as beautifully as in your photo
Vase4kina
Thank you very much for the recipe! I'll cook tomorrow. Tell me, how long can the confiture be stored? I plan to close it in a sterile jar.
Crochet
Vase4kina
The jam is stored wonderfully, so don't even worry about it. I think you eat it much faster than it (jam) has time to go bad. Good luck !!!
Vase4kina
Thanks for the answer and the great recipe! I fell asleep in HP, tomorrow morning I'll start the program))) Tell me, does the timer on the Jam program work in your Moulinex? I have the same HP, the instructions say that the timer works with jam, but it does not turn on for me on this program ...
japk
THANKS FOR THE RECIPE RHUBBY IS ALREADY BEGINNING TO GROW NOW WE WILL WAIT WHEN WE CAN MAKE THE CONFITURE
celfh
I asked the employee to bring 1 kg of rhubarb from the dacha, she overdid it a little, brought 3 kg. Now, Kroshik, I'm looking at your candy
I don't have vanilla in pods))
Crochet
Quote: celfh
I don't have vanilla in pods

Well, no and no trial, Tanechka ...

Vanilla is for aroma, without it it will be less aromatic, but the main thing is taste !!!

You can add vanillin or vanilla sugar, it will also be good, although they will give a different aroma than natural vanilla, but without fish ...

Or you can add nothing at all, as for me, rhubarb has its own wonderful aroma, even without anything at all) ...

By the way, for my taste, with ginger above is a link to rhubarb and ginger marmalade rhubarb goes very well, but the taste and color, as they say ...

Eh), if I got so much rhubarb, I would have made candied fruits !!!

At least I will dream ...
celfh
Quote: Krosh
I'd make candied fruits
Kroshik, and see the candied fruits?
Crochet
I didn't post my recipe Tanyush , but if you need - I will send ...
celfh
Quote: Krosh
but if you need - I will send
Send it out) I may not remember the jam for a hundred years, but we will definitely eat candied fruits ... if I make them))
Crochet
Quote: celfh
Send)

Tanechka, I cook candied rhubarb according to this recipe, the result is always pleasing !!!

Rhubarb and vanilla jam

celfh
Kroshik, Thank you!
marina-asti
Crochet,
many thanks to Tanya Admin for the new section!
Here I came across interesting recipes - there is a huge rhubarb bush, and here I am at home on the weekend! Well, all the stars converged)))
Wait, I'll pester you with questions tomorrow!
Crochet
Quote: marina-asti
there is a huge rhubarb bush

I envy !!!

Wow), I would have that bush !!!

Marish, above, I gave a link to rhubarb marmalade with ginger, also sooooo tasty, pay attention ..
marina-asti
Inna, I have read it, but I'm afraid I won't master it.
I would cut you - how to convey?


Added Saturday 09 Jul 2016 10:16 PM

Rhubarb and vanilla jam
marina-asti
Quote: Krosh

Tanechka, I cook candied rhubarb according to this recipe, the result is always pleasing !!!

Rhubarb and vanilla jam


Inna, tell me pliz, well, here's how for a teapot, how you make candied fruits. Something my candied fruits turned into jelly))) as soon as I put them in syrup, after 3 minutes the compote became
I had to add sugar, agar, cool down, we'll see.

According to the main recipe, I covered 2 kg of sugar - tomorrow morning I'll put it on to cook.
Crochet
Marisha, have you blanched rhubarb?

How did you do it?

The first thing that crossed my mind was that you were rhubarb perblanched ...

I did everything as written, according to the recipe, i.e.), everything is ok !!!

marina-asti
Quote: Krosh
did you blanch rhubarb?

How did you do it?

The first thing that came to mind was that you re-blanched rhubarb

Blanched as it is written in the internet for 30 seconds, then in cold water.

Everything froze fine for me, I'll try what to taste, but it should be fine. I also have this rhubarb as shoe polish (((If I don't do anything in the evening, I'll have to nafig him ...
marina-asti
Quote: marina-asti
I had to add sugar, agar, cool down, we'll see.
Here is such a wonderful jam I got!
Rhubarb and vanilla jam

In fact, the jam didn't work out because of my laziness, but it turned out to be a wonderful jam! It is necessary to go to place a separate recipe as long as I remember! As a basis for creativity, dear to you, THANKS!
Crochet
Oil painting Looks fantastic !!!

You were born to photograph jams !!!

Quote: marina-asti
It is necessary to go to place a separate recipe

I am all for it !!!

Quote: marina-asti
As a basis for creativity, dear to you, THANKS!

And I wouldn't go down in history, if only there with feet lock yourself !!!

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