Rhubarb root jam recipe. Rhubarb and dandelion jam. Rhubarb jam with banana for the winter

Hello! Today we will cook an unusual treat, which is made from a plant such as rhubarb. Rhubarb jam is very tasty and healthy, just like a delicacy made from or

I became acquainted with this dessert relatively recently, but immediately fell in love with it. Now, every season I prepare small jars for future use, so that on a winter evening I can not only enjoy the aroma and taste, but also saturate my body with vitamins.

While collecting information for this article, I had no idea that there were so many ways to make rhubarb jam. Since I myself made it only with sugar. But it turns out you can add citrus fruits and even strawberries to it.

Therefore, I chose the top and most popular recipes. I hope you like them, and I do too). This year I will definitely do something new.

To begin with, of course, I would like to raise the question of why we harvest this grass in the winter. After all, when taking this or that ingredient, be it vegetables or fruits, or other food, you need to be sure that it is all safe for health and does not cause harm. It is also important to know when a given plant can and should be collected in order to cook a delicacy from it. If you already have this information, you can scroll below and select only the recipe.

Well, for those who are not in the “topic”, I’ll tell you that rhubarb is harvested when its petioles are still pink. They should also be soft and juicy, but the length is 20-30 cm. By the way, it is not recommended to cut the petioles, but they are advised to simply break them out.

Another important point is that shortly before collecting the stems, the plant needs to be watered well. Then in the future you will definitely ensure the juiciness of the dish. And do not forget that you need to choose young petioles, without rough skin. Plus, the thin skin still needs to be removed and then washed well.

Eating rhubarb jam is not allowed for everyone, so study in detail the benefits and harms of this vegetable.

Let's talk about the pros first. They say that eating this herb reduces the risk of cardiovascular diseases and strengthens the heart muscle. Also, taking the plant prevents the development of cancer. Rhubarb also has a good effect on the gastrointestinal tract. It also copes with colds and supports immunity.

But there are also contraindications and disadvantages. Thus, the delicacy should not be consumed during pregnancy, as well as for those people who suffer from diabetes. And if you have kidney disease or serious problems with the stomach, bleeding may occur. Therefore, be careful. If you have no contraindications, then feel free to eat the preparations, but only in moderate doses.

How to make rhubarb jam for the winter

So, the simplest and probably the most famous recipe in many families, according to which everything is done quickly and easily. And for cooking you need a minimum set of products: the plant itself, sugar and water, and your time.

Ingredients:

Rhubarb (stalks) - 1 kg;
Sugar - 1.5 kg;
Water - 1 liter.

Cooking method:

1. First of all, prepare the leaf stalks of the plant. They need to be washed well and then skinned.

2. Now cut the petioles into pieces. Boil the water. Place the pieces in boiling liquid for 1 minute. Then immediately cool in cold water.

3. Place the pieces in a colander to drain. Meanwhile, prepare sugar syrup. Pour water into the pan, bring to a boil and add sugar, constantly stirring the mixture.

4. Pour hot sugar syrup over the prepared pieces.

5. Now cook the mixture over medium heat in 3-4 batches until the consistency thickens.

For flavor, you can add a pinch of cinnamon at the end of cooking.

6. Prepare the jars, pour the treats into them and close the lids tightly, turn them upside down. Cool at room temperature and then store in the refrigerator.

Recipe for making orange jam

We will dilute the next method by adding sweet oranges. In my opinion, this is a very winning option, since both the smell and taste will be excellent.

Ingredients:

Chopped rhubarb stalk - 6 tbsp;
Sugar - 6 tbsp;
Orange - 2 pieces.

Cooking method:

1. Wash the fruit and plant petioles.

2. Oranges need to be cut into slices along with the peel, and then grind them in a blender.

3. Cut the rhubarb into small pieces and mix with the prepared oranges. Place the preparation on the fire and bring to a boil.

5. After 5 minutes, turn off the heat and pour your jelly into the prepared jars. Store in a dark and cool place, preferably in the refrigerator.

Making rhubarb jam with banana

Did you know that this jam can also be made with banana? To be honest, I didn’t even imagine it, and I didn’t even taste it. If you are familiar with this recipe, be sure to write a review.

Ingredients:

Rhubarb - 350 gr.;
Banana - 2 pcs.;
Sugar - 300 grams.

Cooking method:

1. Wash the plant well, peel it, and then cut it into cubes.

2. Now add sugar, mix everything well and leave for 15 minutes.

3. When the juice appears, place the workpiece on the stove, turn on the heat and wait until it boils. When the mixture boils, cook for another 2 minutes. And then turn off the heat and let stand for 15 minutes.

4. Meanwhile, wash the banana, remove the peel and cut into circles, or you can mash it into a puree using a fork.

Rhubarb and lemon thermomix

And here is another option with the addition of citrus fruits, only not with orange, but with lemon. The cooking technology is significantly different from previous recipes, and the taste is completely different.

Ingredients:

Rhubarb stems - 1 kg;
Sugar - 1 kg;
Lemon - 1 pc.;
Boiled water - 2/3 cup.

Cooking method:

1. Peel the stems and then rinse them well.

2. Then cut into pieces.

3. Prepare the required amount of sugar.

4. Take a deep saucepan and add sugar and water. Turn on low heat and heat the mixture until the sugar is completely dissolved. Make the syrup thick. Place pieces of the plant into it, stir and continue heating. When foam appears on the surface, remove the pan from the heat, cover with a blanket and leave overnight.

5. The next morning, wash the lemon and chop it together with the peel. Place it in our preparation and mix. Place our mixture on low heat and heat again. When foam appears, remove it and place the treat in sterilized jars. Close with lids.

How to make jam in a slow cooker

By the way, if you have a miracle device - a multicooker, then you can use it to prepare delicacies. I didn’t even think that everything was so easy and simple, even a beginner could do it.

Ingredients:

Rhubarb stems - 1 kg;
Granulated sugar – 1 kg;
Oranges - 2 pieces.

Cooking method:

1. Clean the stems from hard, hard fibers and rinse.

2. Now cut into medium pieces and place them in the multicooker bowl.

3. Add half the sugar and stir.

4. Wait until the plant gives juice.

5. Add the remaining sugar and mix everything again.

6. Place the bowl in the multicooker and cook on the “Baking” mode.

7. Meanwhile, wash the oranges and remove the peel. Finely chop.

8. Add the orange to our preparation and continue cooking. After the time has passed, turn on the “Baking” mode again and boil the mixture again.

9. Cool the treat and pour into prepared jars. And in winter, enjoy the taste and benefits.

Option for making rhubarb jam through a meat grinder

I have yet to find an unusual cooking method. We will make real puree. I don’t know how long this jam can be stored, but I think it’s very tasty and tender.

Ingredients:

Stems - 700 gr.;
Sugar - 280 grams.

Cooking method:

Remove the skin from all the petioles and wash. Cut into pieces and pass through a meat grinder, or you can grate on a coarse grater.
Place the mixture in an enamel bowl, add sugar and mix everything well. Then place the container in the oven and leave until softened.
Transfer the puree into sterile jars and store in the refrigerator.

Rhubarb jam for the winter “Five Minutes”

Well, everyone’s favorite “Five Minutes”, in my opinion I can’t live without it. Plus add ginger. Well, the photo recipe will help you, as always.

Ingredients:

Rhubarb stems – 1 kg;
Ginger – 1 root;
Sugar – 1 kg.

Cooking method:

1. Rinse the petioles well and dry. Then cut into pieces and place in a saucepan.

2. Add just a little water and put on fire.

3. Pour in sugar and bring the mixture to a boil, stirring the contents.

4. Grate the ginger root on a fine grater or pass through a garlic press. Add to our consistency.

5. Cook the jam for 5 minutes.

6. Cool the treat and transfer it to a glass container. Store in the refrigerator.

A simple recipe for making jam with apples

And I want to show you a video plot in which a treat is prepared not only from rhubarb, but also from orange and apple. You can also add ripe strawberries. It turns out to be a real vitamin trash.

Well, how do you like the recipes? Maybe you have your own favorite way to make this jam. So don't be shy and share with us. In general, write comments, let's discuss it together!

Rhubarb contains a large amount of vitamins and microelements. To support the immune system, experienced housewives make delicacies from the plant in the form of jam, jam, marmalade and jelly. Let's look at popular recipes for making rhubarb.

Classic rhubarb jam recipe

fresh rhubarb - 1 kg.
granulated sugar - 1 kg.

Take the rhubarb stems, rinse them thoroughly, then remove excess moisture with a towel. Wait a while for the plant to dry completely.
Chop the rhubarb into small cubes and place in a suitable pan. Add granulated sugar and stir thoroughly. Leave the container for a day at room temperature.
After a while, mix the ingredients again, put the pan on the stove, and simmer at minimum power. Bring the mixture to a boil, cook for another 15 minutes. Don't forget to stir the mixture.
After this, wait for the composition to cool completely, package it in sterilized jars, and close with nylon lids. Place the jam in a cool place.

Rhubarb jam with lemon

rhubarb stems - 1.7 kg.
sugar - 1.2 kg.
lemon - 1 pc.

Wash the stems thoroughly and get rid of the film. Next, cut the plant into small pieces in a way convenient for you.
Place the rhubarb in an enamel pan, add sugar and stir. Leave the product for 7 hours. After a while, place the heat-resistant container on the stove.
Set the heat to minimum and wait until the first bubbles appear. Cook the mixture for another 10 minutes. Remove the pan from the heat, wait 10-12 hours.
Repeat cooking the mixture again. Cool and leave at room temperature for 12 hours. Place the pan with the contents on the stove and repeat the cooking process.
As soon as the mixture boils, add the lemon and zest, chopped in a blender. Cook ingredients for 12 minutes.
Pack the jam into pre-sterilized jars, close the lids, and wait until it cools completely. The mass should be stored in a cool, dark place.

Rhubarb and dandelion jam

lemon - 1 pc.
granulated sugar - 400 gr.
dandelions - 180 gr.
filtered water - 950 ml.
rhubarb - 300 gr.

Peel and wash the rhubarb stems and chop into pieces. Place the plant in an enamel pan, pour in water and freshly squeezed lemon juice.
There is no need to rinse the dandelions; pluck the leaves of the plant and add to the pan with the rhubarb. Boil for about 1 hour over low heat. After this, strain the mixture and put it back on the fire.
Add granulated sugar to the mixture, stir thoroughly. Simmer on low burner power until thickened. The finished jam should be poured into glass containers, covered with a lid and stored in the refrigerator.

Rhubarb jam with cherry leaves

rhubarb - 900 gr.
sugar - 950 gr.
drinking water - 250 ml.
cherry leaves - 80 gr.

Select young rhubarb stems, wash them thoroughly and chop them into cubes. At the same time, start preparing the syrup.
To do this, take a suitable pan, add water and sugar to it. Place the container with the contents on the burner and simmer the mixture over low heat.
Once the crystals have dissolved, add half the mass of cherry leaves. Stir, add rhubarb. Cook the mixture for 40 minutes, then cool completely.
Repeat the process, adding the remaining cherry leaves. Simmer the jam until the rhubarb is transparent. Pour the mixture into jars and roll up. Wrap it in a warm blanket, and after a day, move it to a cool place.

banana - 600 gr.
rhubarb stems - 1 kg.
sugar - 950 gr.

Wash the rhubarb stems thoroughly, then chop. Place the plant in a deep cup and add granulated sugar. Wait 5-7 hours.
After this, peel and cut the bananas in a convenient way. Send to the plant, place the pan on the fire, simmer the ingredients over low heat.
Wait until the first bubbles appear, and do not forget to stir the mixture periodically. Skim off the resulting foam and cook the mixture for about 10 minutes.
Pour the jam into sterilized jars and seal the containers with lids. Cover with a blanket and leave for a day. Store the product in the refrigerator.

Rhubarb and ginger jam

ginger root - 60 gr.
rhubarb - 850 gr.
water - 700 ml.
granulated sugar - 800 gr.

Wash the rhubarb, dry it and cut it into small pieces. Place the plant in a metal pan. Pour in water, add sugar, put on the stove.
Bring ingredients to a boil. While the boiling continues, wash the ginger root and grate it. If desired, the plant can be replaced with a powder composition.
Continue cooking by reducing heat to low. The delicacy is simmered until ready. It is not difficult to determine; all fruits will be soft without hard samples.
After all manipulations, leave the jam to cool for about 10 hours. Then transfer to a sterile jar, close the lid and refrigerate for storage.

Strawberry, currant and rhubarb jam

granulated sugar - 1 kg.
rhubarb (stems) - 900 gr.
currants (black or red) - 250 gr.
fresh strawberries - 200 gr.

Prepare the rhubarb for further manipulation. The stems need to be washed, dried, chopped into 1*1 cm slices. Add granulated sugar, mix and shake a little with your hands.
Keep the rhubarb in the sweetener until the juice comes out. After 3-5 hours, rinse the strawberries and place them on the stems. Do the same with currants, stir.
Set the burner to minimum power and place the container with berries on the fire. Cover and simmer until the first bubbles appear. Then boil for another quarter of an hour.
Constantly stir the contents of the dish so that the sand crystals melt. While the mixture is boiling, sterilize the jars with lids. Pour the jam into containers, twist and cool with the bottom up.

Rhubarb and orange jam

orange - 450 gr.
rhubarb (preferably stems) - 900 gr.
granulated sugar - 900 gr.

Sort through the rhubarb stems, eliminating any that are bruised or rotten. Chop healthy specimens into 1 cm pieces. Place in a bowl for cooking, add 100 g. Sahara. Stir.
Now wash the citrus fruits, dry them, and remove the peel with a thin knife. Grind the pulp into pieces, add to the zest. Be sure to remove any bones from the cavity of the oranges.
Send the pulp and skin to the rhubarb stems, stir and squeeze with your hands until the juice comes out. Sprinkle with granulated sugar, cover the container and wait 5 hours. This period is allotted for the sugar to dissolve.
After the specified time has passed, place the dishes with the contents on the stove, add the remaining granulated sugar. Stir constantly and bring the mixture to a light boil.
When the first bubbles appear, turn off the stove. Cool the jam at room temperature, then return to the heat. Wait for it to boil, simmer the mixture for 10 minutes, pour into jars.

rhubarb stems - 450 gr.
granulated sugar - 230 gr.

Tackle the rhubarb stems first. The plant needs to be washed, then chopped into pieces measuring 1*1 cm. Then the composition is filled with sugar and left until the juice is released.
When the juice comes out, let the sugar dissolve, then transfer it to the multicooker bowl. Cover the appliance with a lid, set the “Extinguishing” function, cook for 45-60 minutes.
The fruits should become completely soft without any hard components. When the specified consistency is reached, pour the jam into the prepared jars.

Jam based on mango, rhubarb and apricots

orange juice (freshly squeezed) - 45 ml.
fresh apricot - 330 gr.
lemon zest - 15 gr.
mango - 160 gr.
pectin - 1 package (12 g.)
granulated sugar - 80 gr.
rhubarb (stems) - 160 gr.

Choose only ripe mangoes, remove the peel. Chop into pieces. Do the same with apricots; they need to be pitted, washed and dried.
Combine 2 types of fruits, place in a blender and grind into a paste. Remove the lemon zest to make 15-20 grams. Grate it and mix it with fruit puree.
Pour half the volume of granulated sugar into the bowl with the ingredients. Stir and transfer the contents to a thick-bottomed saucepan. Bring to a boil, then simmer for another 7 minutes.
Prepare the rhubarb, chop it into thin rings. Send to all components. Reduce heat to low. Simmer for another quarter of an hour, stir.
After a specified period of time, combine the pectin with the remaining sugar. Move into the main mass. Bring again until the first bubbles appear. Simmer for 5 minutes. Remove from heat and pour into sterile jars.

Apple and rhubarb based jam

sugar - 1.3 kg.
green apple - 250 gr.
drinking water - 180 ml.
orange - 80-100 gr.
ground ginger - 30 gr.
rhubarb (stem) - 900 gr.

First of all, prepare the rhubarb. Rinse the stems and chop them into pieces. Remove the zest from the orange and grate. Cut the citrus pulp into cubes and mix with the rhubarb and citrus peel.
Add ground ginger root. You can use a fresh product by grating it first. Prepare the apples; they need to be peeled and chopped into pieces. Be sure to exclude the skin.
Combine all components, add clean water. Place the contents on the stove and cook until the first bubbles appear. As soon as it starts boiling, add granulated sugar.
Simmer the jam for another quarter of an hour, stirring constantly. When hot, pack the treat into containers and seal. Cool at room temperature.

Rhubarb jam with hazelnuts

granulated sugar - 850 gr.
rhubarb stems - 650 gr.
hazelnuts - 130 gr.
banana - 2 pcs.
drinking water - 275 ml.

Clean the stems of the plant and cut them into pieces. Sprinkle with granulated sugar and knead with your hands. Place in a deep bowl and wait for the juice to release.
At this time, place the hazelnuts in a dry frying pan and fry until the shell comes off. Peel the nuts and place them in several plastic bags.
Run a rolling pin over the hazelnuts to break them into crumbs. Now move the infused rhubarb into the pan, add sugar and banana puree to it.
Place the mixture on the fire and cook for about 20 minutes. Turn off the stove, cool, repeat the steps 3 more times. Now add ground hazelnuts, bring the mixture to a boil and immediately pour into jars.

When hot, the delicacy is poured into sterilized containers and sealed using a special key. The composition must not be stored in the cold until it has completely cooled. The most popular recipes are variations with nuts, banana, orange, apricot, mango.

Video: rhubarb jam - healthy and extravagant!

Rhubarb is considered very healthy because it contains ascorbic acid, pectin, sugars, rutin, malic and other acids. That is why rhubarb is canned in order to enjoy not only tasty, but also healthy jam.

It is necessary to harvest rhubarb and, therefore, preserve it only until mid-June. Experienced housewives believe that it is not advisable to do this later, since hot weather and increased temperatures in summer provoke coarsening of the petioles. And oxalic acid begins to accumulate in rhubarb. And, as you know, it is not harmless.

If you collect rhubarb in time, you can use it to make jam, compotes, candied fruits, jelly, pie filling, etc.

Rhubarb jam - preparing dishes

It is important to note that rhubarb should not be cooked in tin or copper containers as this may cause oxidation. Pots and bowls made from other materials are quite suitable for cooking. Rhubarb jam should be rolled into prepared jars. In particular, glass jars must be cleaned with baking soda and then sterilized.

Rhubarb jam - preparing the fruit

As already noted, rhubarb must be harvested in early summer. Cut stems should be peeled with a knife to remove very thin skin. If you don’t do this, the pieces in the jam will turn out tough. And after cleaning, the rhubarb petioles can be cut into pieces and further cooked.

Rhubarb jam - recipe 1

To make rhubarb jam you will need one kilogram of rhubarb and sugar. The cooking method is very simple.

1. Rhubarb must be washed, dried, and then cut into cubes (no need to peel off the skin).
2. The prepared rhubarb cubes should be placed in a saucepan, covered with a kilogram of sugar, and left for a day so that the rhubarb gives juice.
3. After a day, the contents of the pan should be mixed, and then put on low heat.
4. Stirring occasionally, this rhubarb jam should be cooked after boiling for 10-15 minutes - no more.
5. After waiting until the jam has cooled, put it cold into jars and close with plastic lids.
6. This jam should be stored in a cool place.

Rhubarb jam - recipe 2

Rhubarb jam can also be made with the addition of cherry leaves. The ingredients you need to use are a kilogram of rhubarb, a kilogram of sugar, 100 grams of cherry leaves and 200 grams of water.

The cooking method is as follows:

1. You need to take young rhubarb petioles and wash them. Then cut into small pieces so that the length of the pieces is equal to the width of the petioles.
2. You will also need to boil the sugar syrup. In particular, syrup is made from a kilogram of granulated sugar and a glass of water. And during the cooking process, you should add a handful (about 50 grams) of cherry leaves to it. In this case, you should wait until the granulated sugar is completely dissolved, and then remove the cherry leaves.
3. Directly pour boiling syrup over the previously prepared pieces of rhubarb.
4. The mass must be cooled, then add another 50 grams of fresh cherry leaves. And together with the leaves, bring the jam to a boil. Cook until tender, determined by the transparent petioles and thick syrup.
5. The still hot jam is packaged in pre-sterilized jars and rolled up. This rhubarb jam has a very pleasant smell of cherry leaves.

Rhubarb jam - recipe 3

You can make jam from rhubarb and oranges. Rhubarb and oranges should be taken in the ratio of half a kilogram of oranges per kilogram of rhubarb, that is, maintaining a ratio of 2 to 1. You will also need half a kilogram of sugar with a bag of gelling sugar for jam or a kilogram of regular sugar (but in this case it will take longer to cook the jam).

1. First you need to cut the rhubarb into small pieces of about 1 centimeter, put the chopped rhubarb in a bowl in which the jam will be cooked and sprinkle with 2 tablespoons of sugar.
2. You will also need the zest of one orange, which can be removed with a knife or using a grater.
3. The peelless oranges themselves should be cut into small pieces, removing all the seeds.
4. Oranges, as well as the juice released when cutting the fruit, should be added to the rhubarb, then sprinkle the whole thing with another tablespoon of sugar.
5. The dishes must be covered and then left for 4 hours - during this time the sugar will completely dissolve.
6. After four hours, the pan should be put on fire and be sure to add the contents of a packet of gelling sugar (half a kilogram of regular sugar per kilogram of fruit).
7. Bring the mixture to a boil and pour the remaining sugar into the pan. Add grated zest there, then let the jam boil again. After this, the jam must be cooked at a low boil for another 5 minutes.
8. Hot jam should be poured into jars and then immediately closed with lids.

There is a very simple way to make rhubarb jam more appetizing. When cooking jam, when the mass has already reached a boil, you should remove it from the heat and let it stand for about 6 hours. Only after this the jam is put back on the fire. This procedure can be repeated three times, the last time bringing the jam to readiness. This is a more troublesome method of preparation, but the syrup in the jam will turn out transparent, and the pieces of rhubarb themselves will look like candied fruit.

By the way, you can make the finished jam more fragrant by adding just a little cinnamon during cooking.

Good afternoon friends!

Today we will be preparing aromatic rhubarb jam. Oh, do you know what kind of plant this is?

Rhubarb is a perennial, powerful, luxuriously beautiful herbaceous plant with very large leaves and a strong peduncle. Its homeland is Central China and Asia, and it came to Russian territory from the Far East.

Champion in the content of trace elements and metals (potassium, magnesium, selenium, zinc), large amounts of vitamins and acids (malic, oxalic, succinic, ascorbic, folic). The stem contains 93% water and the rest is coarse fiber. 100 grams of the plant contains a daily dose of vitamin K, which affects blood clotting. It has such a tasty, sour and healthy stem that people have learned to process it and store it for future use.

The recipes for making rhubarb jam are simple; the most important thing is to maintain the correct ratio of the amount of fruit and sugar. You can use it to make sour compote and jelly, excellent preserves and jam, and use it as a delicious filling in famous Latvian pies.

It can also be prepared in combination with other fruits and berries, such as oranges and lemons, apples and bananas, strawberries and currants, ginger and kiwi. Any combination produces very tasty jam, with different shades of taste and aroma.

How to make rhubarb jam

This jam can be prepared at home in two ways:

1 way. Cover the fruits with sugar and wait until they release juice, and then cook first over low heat and then over higher heat until fully cooked.

Method 2. You must first prepare the syrup. It should be remembered that the strength of the syrup is not the same for different fruits and depends on their hardness. The harder the fruit, the longer they need to be cooked and the lower the syrup strength should be.

3. Jam can be prepared in two ways: single and multiple.

When boiling once, the fruits are mixed with syrup and cooked until tender.

When repeatedly boiling, the fruits are poured with syrup, brought to a boil, removed from the heat and kept for up to 8 hours so that the syrup penetrates into the pulp of the fruit. Cooking and standing are repeated several times. And the strength of the syrup will increase gradually with each cooking.

4. During cooking, foam forms, which must be continuously skimmed off.

5. To prevent the jam from becoming sugary, at the end of cooking you need to add a teaspoon of citric acid per 1 kg of sugar.

6. If the berries do not float to the top, but are evenly distributed in the syrup and become transparent, then the jam is ready.

7. Jam should be stored in a dry and cool place.

You can try making jam in two ways, and then settle on the one you like best.

Delicious jam recipe

This is a very simple recipe that uses only two ingredients. Nevertheless, the result is a tasty and beautiful jam that tastes like apple jam with a characteristic sourness.

We will need:

rhubarb - 1 kg
granulated sugar - 1.5 kg

Step-by-step preparation with photos:

Take the pink rhubarb petioles and remove the tough skin. The peel is easily picked up and removed with a ribbon. If the petioles are young, then they do not need to be peeled.

Cut into pieces of 1-3 centimeters.

Place the chopped pieces in a large enamel pan and add 1/2 of the sugar. You can make jam not only with sugar, but also with honey. Let stand for at least 8 hours for the rhubarb to release its juice, during which time the sugar will completely dissolve.

Then drain the syrup and bring to a boil. Stirring constantly, pour the remaining sugar into it. Bring to a boil again, drop the rhubarb pieces into it and bring to a boil, boil for 1-2 minutes. When cooking, remove the foam so that the jam turns out clean and transparent. Then remove from heat and let stand for an hour.

Then bring the jam to a boil again and simmer over low heat for 5 minutes, constantly skimming off the foam. Pour boiling into sterilized glass jars. At the same time, make sure that no drops of water get into the jars, and fill them up to the very neck, leaving no room for air. Roll up and turn the lids down. Cover with a blanket and leave until completely cool.

Store jars in a dry, dark and cool place with a temperature no higher than 18 degrees.

The rhubarb jam is ready. Enjoy this wonderful treat all winter long.

How to make rhubarb jam with oranges

This recipe produces a gorgeous thick jam, with well-soaked transparent pieces, with sourness and a spicy note of ginger.

Ingredients:

rhubarb - 1 kg
sugar - 1.5 kg
orange - 2 pieces
ginger root - 3 cm

Preparation:

1. For cooking, take ripe stems with a beautiful bright red or purple color.

2. Wash the rhubarb petioles, peel them, cut them into pieces and cover with sugar. Leave for 8 hours, during which time the rhubarb will give juice, the sugar will dissolve, and each piece of rhubarb will be soaked in syrup.

You can make jam not only with sugar, but also with honey, which should be taken in the same quantity as sugar. Or you can take sugar and honey in half.

3. Peel the orange and cut into pieces.

4. Place the rhubarb and sugar on the fire, add the orange slices and mix gently.

5. Bring to a boil, cook for 5 minutes over high heat. When cooking jam, foam forms, which we continuously skim off. The syrup should be as clear as a tear.

6. Add ginger root, grated on a fine grater and over moderate heat, cook for another 8-12 minutes.

7. With this method of cooking, the strength of the syrup increases gradually; it penetrates better into the rhubarb pulp, maintaining its volume.

8. Cool the finished jam and pack it into clean, dry jars. Cover the filled jars with parchment paper and tie with twine. Store in the refrigerator.

9. If we are preparing jam for the winter, then pour it boiling into sterilized glass jars. Roll up and leave until completely cool. We store jars in a dry, dark and cool room with a temperature no higher than 18 degrees.

Rhubarb jam with banana for the winter

An unusual combination of rhubarb and banana produces an amazing jam with the taste of sweet and sour caramel.

Ingredients:

peeled rhubarb - 1 kg
bananas without peel - 1/2 kg
sugar - 1 kg

Step-by-step preparation:

Wash the rhubarb petioles and bananas with cold water.
Remove the peel from the petioles and the skin from the bananas.
Cut the peeled rhubarb into 1-3 cm pieces. Cover with sugar and leave for 1/2 hour. Then put it on the fire, bring it to a boil, but do not boil. Remove from heat and leave to steep for 6-8 hours. During this time, the sugar syrup should soak each piece of rhubarb. Give it volume.
After this, put on the fire, bring to a boil and simmer for 1 minute.
Cut the bananas into small circles, 1/2 cm thick, and place them in a saucepan with the rhubarb, mix gently and leave for 6 hours.
And we repeat this 2-3 times. And in the last cooking, bring to a boil and cook for 5 minutes.
While boiling, pour into sterilized jars, close with lids, cover with a blanket and leave until completely cooled.

You can have tea with this jam on long winter evenings, and also use it for sweet pastries. Bon appetit!

Rhubarb and strawberry jam

Rhubarb jam with currants

The combination of rhubarb and currants produces a very beautiful rich color.

We will need:

rhubarb - 1/2 kg
currants - 1/2 kg
sugar - 1 kg
water - 400 ml

Preparation:

Pre-prepare the syrup and use one-time cooking.
Wash the rhubarb petioles and cut into small pieces.
Sort and wash the currants and let the water drain.
Place chopped rhubarb and currants into boiling syrup.
Cook for 20 minutes over moderate heat, constantly skimming off the foam.
The jam is ready if a drop of syrup poured onto a saucer does not spread and retains its shape.
Skim off the foam and place while hot in clean, dry jars, close with lids or cover with parchment paper, tie with twine, and let cool slowly.
Store in a dry and cool place. This jam is perfectly preserved for the winter.

How to make jam with apples

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Rhubarb- a curious and useful herbaceous perennial plant. According to science, rhubarb is a vegetable, but it is prepared like a fruit. Healthy nutrition experts definitely recommend the vegetable for consumption: the stems of the plant are rich in vitamin C, pectin, natural sugars and acids. By preparing rhubarb jam for the winter, you will provide yourself and your loved ones with a vitamin product for the entire cold season.

To prepare a tasty preparation, rhubarb petioles are collected in early summer, namely until mid-June. In July and August, the stems of the plant become excessively rough, and oxalic acid, harmful to the gastrointestinal tract, begins to accumulate in them.

What can you make from rhubarb other than jam? Yes, anything: compotes, jelly, candied fruits and filling for pies and pies. But in this article we will deal with the issue of properly preparing rhubarb jam for the winter and learn the best recipes for this useful preparation.

Before we tell you how to make rhubarb jam, let's find out in what container you can get a truly tasty and healthy preparation. To make sour rhubarb jam, the use of tin and copper utensils is strictly not recommended. The plant contains acid, which can irreparably damage the surfaces of containers. But basins and large bowls made of any other materials can be used during the cooking process. For jam, it is advisable to prepare jars in advance: the containers are washed and sterilized without fail.

To obtain a tasty and healthy product, it is important to harvest rhubarb correctly. The vegetable is picked at the beginning of summer. The cut petioles will need to be peeled with a knife to remove the thin top skin, and this must be done, otherwise the pieces of the cooked vegetable will be too hard and rough in taste. After cleaning, the stems are cut into neat pieces, after which the actual cooking process can begin.

Classic and simple recipe

How to make rhubarb jam the traditional way? It’s quite simple: you need to prepare the dishes and the product itself in advance and follow the recipe instructions exactly. This recipe requires a minimum of ingredients:

Kilogram of rhubarb stems
Kilogram of granulated sugar

Preparation will consist of the following steps:

The vegetable should be washed, dried on a paper towel and then cut into cubes
Place the finished rhubarb cubes in a bowl or saucepan, add sugar there and leave the ingredients in one container for 24 hours. This is necessary for the vegetable to produce juice.
After the specified time, the mass in the container needs to be thoroughly stirred and put on low heat.
The mixture is allowed to boil and cooked for about a quarter of an hour, constantly stirring the mass

The finished product is allowed to cool and then placed in jars, which are not sealed, but simply covered with plastic lids. Jam according to this simple recipe can be prepared in a bread maker or in a slow cooker; thanks to the coating of the bowls, the workpiece will not burn, and simmering will make the product surprisingly transparent and appetizing in appearance.

Fragrant recipe with cherry leaves

If you are tired of the traditional recipe, and you are thinking about how to make rhubarb jam in an unusual way, be sure to try preparing the vegetable along with fragrant cherry leaves. The set of products for procurement will look like this:

Kilogram of rhubarb petioles
kilogram of sugar
100 grams of fresh cherry leaves
Glass of clean water

Let us tell you in detail how to prepare such an unusual jam:

Rhubarb petioles should be thoroughly washed under running water and cut into neat cubes
A thick syrup is made from sugar and a glass of water. While the syrup is ready, half of the cherry leaves should be placed in it. The leaves should be boiled in the syrup until the sugar is completely dissolved, and then they can be removed and thrown away.
Pour the hot syrup over the rhubarb cubes, mix until a uniform mass is formed and allow it to cool.
Leaves are added to the cooled jam preparation, the container is placed on the fire and allowed to boil. The jam will be ready when the vegetable cubes and leaf stalks become transparent.

The finished product is poured into clean jars while hot and the jars are sealed with tin lids.

A popular and tasty variation of the preparation with oranges

This version of rhubarb jam will definitely appeal to little children: the preparation is thick, beautifully colored and incredibly aromatic. The recipe will require a set of the following components:

A kilogram of fresh vegetable stems
500 grams of sweet citruses
kilogram of sugar

The cooking process looks like this:

The rhubarb should be cut into neat and even cubes, no more than 1 centimeter thick, and put them into a container for making jam. Sprinkle the vegetable slices on top with a small amount of granulated sugar so that the rhubarb begins to release juice.
The oranges are peeled, pitted and cut into cubes. The peel of one citrus should be grated on a fine grater and placed in a separate container.
Orange pulp is added to the rhubarb and a little more sugar is added to the mixture.
Cover the container with the ingredients with a lid or a clean towel and let stand for 4-5 hours so that the added sugar dissolves in the mass.
After the specified period of time has passed, the container with the mass is placed on the fire. After the mixture boils, add the remaining sugar and orange zest to it.
Allow the jam to boil again, then reduce the heat to low and cook for no more than five minutes.

The finished jam is poured hot into a glass container and rolled up. This tasty preparation can be eaten either in its pure form or used to soak cakes or prepare the filling for sweet pastries.