Rhubarb is very popular in Tajikistan. Compotes, jelly are cooked from it, wine, jams and other preservation are prepared. And rhubarb jam with banana is also very tasty. An exotic additive enriches the taste and aroma of preservation.
Step-by-step cooking recipe
Cut the rough edges from the rhubarb, peel off the hard peel and chop.
Peel the bananas and cut them into small pieces.
Pass the blanks through a meat grinder or grind in a blender.
Add sugar, stir and leave for 1 hour to allow the crystals to dissolve.
Put the pan on low heat and boil for 15 minutes. Arrange the hot jam in sterilized jars and roll it up.
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