The first time I used the rhubarb and ‘was during my first cooking class, in Vallecamonica, to prepare the tart rhubarb and raspberries. It ‘, I did a cooking course in a summer a few years ago ….. and before then I did not know the rhubarb if not for the candy and the digestive juice extracted from bitter roots. In the bucolic setting of that course, we took him straight from: a long stem red with greenish streaks ….. similar to a large and celery with a large green leaf that is reminiscent of the pumpkin ….. toxic though! You eat only the stem! If you taste the raw flavor is similar to that of an apple a bit ‘sour, once cooked and‘ delicious, albeit with a slightly sour taste. The jam then, even using it as I usually do a little sugar, and ‘delicious! Not to mention the variant with yellow peaches nectarines here is my jam and my recipe
Rhubarb 700 gr, 400 gr yellow peaches, whole cane sugar 200 gr, 1 tablespoon lemon juice, agar agar two small coffee spoons.
Wash the rhubarb and cut into small pieces, I have first cut vertically into two or three parts and I got these cubes. Add all the sugar rhubarb, stir and let stand for at least two hours at room temperature. In this time you will extract all the juice from the stalk of rhubarb. Also add the peaches washed and cut into pieces of similar size to those of rhubarb: stir and leave for another two hours. For practical matters‘ can proceed with cooking the next morning and transfer this mixture in the refrigerator overnight. Add a tablespoon of lemon juice and cook by boiling for 20 minutes. After this time, prepare the agar agar, if you use the powder dissolve two teaspoons in a small amount of cold water (equal to half a cup of coffee), mix well and pour into the boiling jam. Let dissolve the agar agar and stir for 5 minutes. Always check the test plate for the right density putting half a teaspoon of jam in a saucer to leave in the fridge for a few minutes.
To store it in the appropriate jars: 1) Wash the jars very well, 2) leave half an hour in the oven at 150 degrees, 3) would remove from the oven 5 minutes before filling 4) fill up to 2 cm from the plug 5) chiderli immediately with the screw cap (new and washed) 6) capovolgerai until cooling. I do after this procedure, however, boil the jars for 40 minutes.
Oh, I forgot ….. That ‘s the rhubarb jam I made no peaches!