Rhubarb jam with lemon. Step-by-step recipe with photos. Recipe for rhubarb jam with lemon for the winter Rhubarb jam with lemon for the winter

We are used to jam being made from raspberries, strawberries, currants and other berries. However, rhubarb jam is no less popular. Yes, don’t be surprised, but this perennial herb is great as an ingredient for jam. As a result, the product turns out not only tasty, but also healthy, because it’s no secret that rhubarb has a mass.

Before I tell you a few recipes for rhubarb jam, I would like to tell you how to prepare raw materials and give a couple of recommendations.

If you decide to make rhubarb jam, then you should hurry up with the preparation of raw materials. It is necessary to collect the plant before mid-June, since later the stems become rigid and oxalic acid accumulates in them, and this will not only have a negative effect on the quality of the product, but will also pose a certain health threat.

Once you have collected the rhubarb stalks, you need to remove the thin skins from them, otherwise they will be tough.

You should not prepare jam in tin or copper containers, as this may lead to oxidation. It is advisable to store the product in glass jars in a dark and cool place.

After we have informed you about the preparation stage, you can move on to what this article was intended for - to present to your attention a couple of interesting recipes for rhubarb jam.

Classic rhubarb jam

You will need:

• rhubarb stems – 1 kg,
• sugar – 1 kg.

Cooking method:

• Wash the rhubarb stems, dry and cut into cubes.
• Place the chopped rhubarb in a non-metallic saucepan and add sugar. Leave it for a day.
• After the designated time, stir the jam and place on low heat.
• Stirring the jam periodically, bring it to a boil; after boiling, you need to cook a little more (no more than a quarter of an hour).
• Place the cooled rhubarb jam in glass jars and cover with plastic lids. Store in the refrigerator.

Rhubarb jam with cherry leaves

You will need:

• rhubarb stems – 1 kg,
• sugar – 1 kg,
• cherry leaves – 100 g,
• water – 200 ml.

Cooking method:

• Wash the rhubarb stems and cut into small cubes.
• Now you should cook syrup from sugar and water. During cooking, add half of the cherry leaves. As soon as the sugar dissolves, remove the leaves.
• Pour boiling syrup over rhubarb.
• Add the remaining cherry leaves to the cooled rhubarb jam and bring the mixture to a boil again, then cook for several minutes until the jam is completely ready (the rhubarb petioles should become transparent and the syrup should become thick). We take out the leaves
• Pour the hot jam into pre-sterilized jars and roll up the lids. Store in a dark, cool place.

Rhubarb jam with oranges

You will need:

• rhubarb stems – 1 kg,
• orange – 0.5 kg,
• sugar – 1 kg.

Cooking method:

• Wash the rhubarb stems, dry them and cut them into small pieces.
• Place the rhubarb in a saucepan and sprinkle with a little sugar.
• Peel the oranges (do not throw away the zest, we will need it during the cooking process), cut into small pieces, remove the seeds.
• Mix oranges and rhubarb. Leave the mixture for 4 hours for the sugar to dissolve.
• After the designated time has passed, put the pan with rhubarb and oranges on the fire, add half a kilogram of sugar and bring the mixture to a boil.
• As soon as the jam boils, add the remaining sugar, grated orange zest and bring the jam to a boil again.
• After boiling, the jam should be cooked for another 5 minutes over low heat.
• Pour hot rhubarb and orange jam into jars and close with lids.

By the way, according to this recipe you can prepare rhubarb jam not only with oranges, but also with lemons, and even with pineapples. Experiment!

Rhubarb jam with ginger “Five Minute”

“Pyatiminutka” is the name given to jams that are boiled for 5 minutes. As a result, the prepared product retains all the beneficial properties of the ingredients, which usually do not provide as much benefit during longer heat treatment. This jam must be stored in the refrigerator, otherwise it may spoil.

You will need:

• rhubarb stems – 1 kg,
• ginger – 1 root,
• sugar – 1 kg.

Cooking method:

• Wash the rhubarb stems, dry them a little and cut them into pieces 1.5 centimeters long. We put it in a non-metal pan.
• Add some water. We put it on fire.
• Add sugar. Bring to a boil.
• Add finely grated ginger (if you can’t find fresh, you can use dry ginger powder).
• Stirring occasionally, the jam should be simmered on the fire until cooked. You can tell that the rhubarb jam is ready by the fact that there are no more solid pieces left in the total mass.
• Rhubarb and ginger jam should be cooled slightly, transferred to a glass container and stored in the refrigerator.

Rhubarb jam in three stages

You will need:

• rhubarb stems – 1.5 kg,
• sugar – 1 kg,
• lemon – 1 piece.

Cooking method:

• Wash the rhubarb, peel the skin, cut into pieces about 0.5 cm thick. Add sugar and leave for 6-8 hours for the rhubarb to release its juice.
• After the specified time has passed, place the pan on the fire and bring to a boil. Let the jam simmer for five minutes and remove from heat.
• Leave the rhubarb jam for 12 hours, then bring to a boil again and cook for 5 minutes.
• The jam should again be left for 12 hours. Then add finely grated or blended lemon (with peel) to it. Place on the fire and simmer for 10 minutes.
• Pour hot jam into jars and close with lids. We put it in the refrigerator.

As you can see, dear visitors of our portal, jam is made not only from berries; rhubarb can also be an excellent ingredient. Have you ever made jam with the addition of this plant? Share with us the recipe and your secrets of preparing it in the comments to this article.

Man has learned to use almost every plant that exists in nature for his own benefit. One of these is rhubarb, which has long been used to make medicinal products. The medicine from it can be not only healing, but also very pleasant to the taste. In order to heal the body and enjoy it, you need to prepare a tasty treat. Using a minimum of products, such as sugar, lemon zest and the medicinal plant itself, you will get delicious rhubarb jam if you follow the recipe exactly.

What is rhubarb

We are all familiar with such a product as buckwheat, which belongs to the buckwheat family. Few people know that this species has given us other useful products that can be used as food. These include rhubarb. This is a plant similar to burdock, with the same large leaves. Only the stems are reddish in color, thick, and hollow inside. The grass itself is perennial, the above-ground part is annual. The area of ​​distribution is Asia, where it grows as a wild plant, and Europe, where it can be found in gardens.

There are more than 20 types of rhubarb. Some of them are valued for their medicinal properties, others are known as garden crops, for example, the hybrid and wavy varieties. They are eaten in different ways. They prepare from them:

• jam from cuttings;
• candied fruit;
• lettuce leaves;
• wine from juice.

Benefits and harms

Science knows many beneficial properties of rhubarb. The most successful experience of using the plant in the fight against:

• gastrointestinal problems;
• colds;
• various inflammatory processes;
• obesity;
• cardiovascular diseases;
• malignant formations.

Like any medicinal plant, rhubarb can be harmful if consumed in excess.. The danger is oxalic acid, which is contained there in excess. The use of the herb is contraindicated for:

• urolithiasis;
• inflammation of the intestines;
• stomach bleeding;
• peritonitis;
• pregnancy, lactation;
• rheumatism.

Rhubarb jam recipe

The stems of the plant can be successfully used as a tasty and healthy fruit. They make excellent jam with a pleasant sour taste. There are a lot of preparation options. In addition to the stems themselves, you will need sugar. Depending on what additional additives you want to use, the jam will come out with different flavors and aromas. Lemon, orange, banana and other popular fruits, berries and even cherry leaves are often combined with rhubarb.

With orange

• Number of servings: 15 persons.
• Calorie content of the dish: 201 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

The unusual taste of rhubarb goes well with orange sourness. The pleasant aroma of citrus gives the jam a spicy, unusual note. Those who do not consider rhubarb an interesting delicacy will not be able to tear themselves away from it in combination with orange. In order for rhubarb jam with orange to turn out transparent, it is important to buy or collect young branches of the plant and purchase juicy sweet oranges.

Ingredients:

• stems – 2 kg;
• sugar – 2.5 kg;
• orange – 3 pcs.

Cooking method:

1. Peel the rhubarb, use the orange along with the zest.
2. Cut everything into small cubes and place in a saucepan.
3. Pour the mixture with sugar and leave for 30-60 minutes until the juice appears.
4. Place the pan on the fire. Bring the mixture to a boil, then cook for 20-25 minutes, stirring occasionally and skimming off the foam.
5. At this time, it is necessary to sterilize glass jars.
6. At the end, pour the mixture into jars and roll up.

With lemon

• Cooking time: 90 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

Lemon will help double the beneficial properties of the plant. During the winter cold, with the constant threat of viral diseases, lemon jam will be an excellent prevention and auxiliary remedy. It should be noted that lemon significantly changes the taste of the jam. It becomes even more sour and has some bitterness. If you want to tone down these notes, add more sugar and less lemons.

Ingredients:

• lemon – 2 pcs.;
• sugar – 2 tbsp;
• ginger (root) – 40 g;
• water – 1 tbsp.;
• rhubarb – 1 kg.

Cooking method:

1. Rinse the lemons, then place them in boiling water for 3 minutes.
2. Cut the citrus fruits into small pieces, add them to the same water, and cook for 40 minutes.
3. Peel the ginger root and rhubarb, removing the outer fibers from the stems. Cut everything into small pieces and add to the pan with the lemons.
4. Add sugar, stir, cook for about 40 minutes.
5. Place into sterile jars until the hot syrup has cooled.

With banana

• Preparation time: 1.5 days.
• Number of servings: 15 persons.
• Calorie content of the dish: 145 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

Jam with the addition of bananas is delicious and has a beautiful reddish color. If you want to understand how to cook rhubarb jam with banana so that the fruit does not dissolve in the total mass, the answer is simple. During cooking, it is important to shake the jam rather than stir it. This way you will keep the banana pieces intact. The amount of fruit in the recipe is indicated along with the peel. From these products you will get approximately 3 cans of treats of 600 milliliters each.

Ingredients:

• peeled stems – 1.5 kg;
• banana – 1 kg;
• sugar – 1 kg.

Cooking method:

1. Fresh stems must be peeled and cut into medium-sized pieces. Then place them in a saucepan, add sugar and pour 125 ml of water on top.
2. Place the container on the fire. After boiling, boil for 5 minutes. There is no need to remove the foam at this time.
3. Leave the prepared mixture until the next day.
4. On the second day, prepare the bananas by peeling them and cutting them into slices.
5. Add bananas to the total mass of jam, shake the pan several times to mix everything.
6. Place the container on the fire. Once boiling, cook for 10 minutes, shaking the jam occasionally.
7. The mixture should acquire a dark honey color.
8. After 10 minutes, skim off the foam and cook for another 5 minutes.
9. Roll up the jam. Let it cool completely.

With strawberry

• Cooking time: 60 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 173 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

One of the popular combinations in cooking is sour rhubarb and sweet strawberries. Jam made from these plants will be a wonderful dessert on its own or an excellent addition to sweet pies. According to tradition, it is customary to take 1 kilogram of sugar per 1 kilogram of fruit, but those who do not like too sugary treats can reduce the amount of the last component.

Ingredients:

• strawberries – 350 g;
• rhubarb – 550 g;
• granulated sugar – 500 g;
• sugar for jam – 100 g (optional).

Cooking method:

1. Peel the rhubarb and add 300 grams of granulated sugar.
2. You can leave the mixture for 30-60 minutes or overnight to allow the juice to release. If desired, you can cook immediately, as the stems release juice during cooking.
3. Remove the tails from the strawberries, add 200 grams of sugar, leave for 20 minutes until the juice appears.
4. Boil the rhubarb over low heat for 20 minutes.
5. Add strawberries, cook for another 20 minutes. During this time, the stems will completely dissolve, but the berries will remain intact.
6. You can then add special jam sugar to help thicken it.
7. Cook for a couple more minutes, after which you need to divide the mixture into jars and roll up the lids.

With apples

• Cooking time: 180 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 186 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

Another rhubarb jam for the winter is prepared with apples. Red and green varieties of apples are suitable for its preparation, but hard varieties are better. In this case, the pieces of fruit will not have time to soften during cooking. If desired, the apple recipe can be varied. For example, if you add cinnamon, lemon juice or ginger root during cooking. From the specified amount of products you will get about 1 kilogram of finished jam.

Ingredients:

• apples – 350 g;
• sugar – 800 g;
• peeled stems – 700 g.

Cooking method:

1. Start by preparing the main ingredients: cut the rhubarb into 1-1.5 centimeter pieces, apples into cubes of approximately the same size.
2. Mix apples, stems, sugar. Leave to release the juice for at least 1 hour.
3. Next, put the future jam in a bowl with a thick bottom, place the container on the stove, and bring the mass to a boil to cook the syrup. After this, cover with a lid and cook over low heat for 1 hour. During this time, you need to mix the mass 2-3 times.
4. You can cook longer if you want the jam to be thick, like jam.

With ginger

• Cooking time: 530 minutes.
• Number of servings: 15 persons.
• Calorie content of the dish: 190 kcal.
• Purpose: for dessert.
• Cuisine: Russian.

It is also customary to add tasty and healthy ginger to this jam. It makes the finished product spicy and slightly spicy. This combination will not spoil the orange zest, which can also be added at the end of cooking if desired. Ginger is used only fresh. Before adding to the total mass, it must be thoroughly washed, then the thin peel must be removed.

Ingredients:

• ginger – 80 g;
• rhubarb – 2 kg;
• lemon – 2 pcs.;
• sugar – 2 kg.

Cooking method:

1. Prepare the rhubarb stems by peeling them and cutting them into small pieces with a thin knife.
2. Place the plant in a bowl, add sugar, and leave to steep for 8 hours or more.
3. After this time, prepare the ginger by cutting into thin slices.
4. Cut the lemon together with the peel into slices.
5. Ginger and lemon must be ground in a blender.
6. Mix all the ingredients, put on the stove, let the jam boil, simmer over low heat for about 40 minutes.

Video

This plant is not traditional for summer residents - rhubarb is planted only by those who have already encountered its taste characteristics and have become admirers of the unusual dessert. Although this vegetable has been cultivated for a long time, mentions of it are found in the treatises of the ancient Chinese, and these annals date back to 2700 BC.

Rhubarb came to our country through the efforts of the famous traveler Przhevalsky. But those dessert varieties that are cultivated now were bred by breeders from England.

Only the petioles of the crop, which have a delicate taste, are eaten. Despite the fact that rhubarb is close in its biological characteristics to sorrel, its chemical composition is similar to apples. Therefore, it is not used for food in salads and first courses - juices are squeezed out of it, compotes and jams are made and used in other desserts.

Rhubarb is a perennial crop, and the petioles are taken for food from the second year after planting, when they are sufficiently ripe. You should choose cherries no thinner than 1.5 cm in diameter and at least 25 cm long.

You can take them for food starting in April. During the same period they begin to make jam. But in the hot summer, the petioles are already saturated with oxalic acid, which will give the dessert a tart, unpleasant aftertaste.

The correct technique for collecting petioles is important here - it is recommended to break them off with your hands at the very base. It is in the lower part that the main juice is concentrated, so there is no reason to pick off the petioles higher up.

First, the leaves are removed from the petioles, and then they are washed in cold water and left for a few minutes to drain the moisture. Next, the covering fibrous threads are removed, and the petioles are cut into pieces of 0.5-1.5 cm.

There are as many recipes for making all kinds of delicious desserts as there are housewives. But before you engage in variations of cooking jam, it is worth mastering the basic, classic recipe.

• Boil syrup from 1.5 glasses of water and 1.5 kg of sugar (per 1 kg of chopped rhubarb).
• Fill the petioles with syrup, place the basin on low heat for 25 minutes, then set aside and leave for 12 hours.
• The second time, cook until the dessert reaches the desired thickness (so that a drop of jam does not spread over the saucer).

The jam can be immediately packaged in jars and sealed, or additional pasteurization can be done in a pan of water (for those who have to store the dessert in the apartment). To do this, it is enough to soak 0.5 liter jars in hot water (90°C) for 10 minutes.

Taking the recipe for jam with rhubarb as a basis, you can prepare many other desserts if you add additional ingredients to them - berries, fruits, spices. In this case, the dessert can be prepared not only over an open fire, but also using a multicooker for this purpose.

Rhubarb jam: video

This jam turns out to be surprisingly aromatic and unusual in taste. In this version, you should take a little more water than in the main recipe - 2 glasses. For 1 kg of petioles take 3 medium oranges.

Citruses are added to the jam during the second batch. Oranges are peeled not only from the zest, but also from the white fibers. Then they are first cut into thin circles, which are further divided into 4 parts.

Having dropped the orange slices into a bowl of rhubarb jam, the dessert is boiled for 15 minutes, and then packed into jars and immediately sealed.

Rhubarb and orange jam: video

The kids will definitely like this jam – it’s appetizing, smells like the tropics and has a pleasant sourness. For 1 kg of petioles take 5-6 ripe bananas and 800 g of sugar (because the fruits are very sweet).

There is no need to boil the syrup in this recipe - the rhubarb will cook in its own juice. To do this, the chopped petioles are covered with granulated sugar and left for 20-30 minutes until the juice appears. The following algorithm follows:

• place the basin on low heat, bring to a boil and, stirring, boil for 2 minutes;
• set aside for 15 minutes for the dessert to brew;
• bananas are now being prepared; how to do this, each housewife decides for herself - she can cut them into slices or beat them in a blender (without the peel, of course);
• The banana is added to a bowl of jam, which is carefully mixed and placed on low heat.

After boiling, cook for 10 minutes and remove from the stove. It is advisable to pack the dessert hot and cool the jars upside down.

Rhubarb and banana jam: video

This recipe will appeal to those who like desserts that are not too sweet. Rhubarb itself has a tart sourness, and lemon will also add its ascorbic acid to the jam. But the taste really turns out to be original, and also healing (especially for colds).

For 1 kg of petioles, take the same amount of sugar, not a full glass of water and 1 lemon. The syrup should be boiled until it thickens well, and only then add the chopped rhubarb. Remove from heat the moment foam appears on the surface. Now the container with jam is covered with a lid, wrapped in a blanket and left to steam for a day.

The lemon is crushed together with the peel, added to the jam and, stirring, boiled until abundant foam forms again. Now you can pack a pleasant-smelling dessert with piquant herbs into jars.

These 2 ingredients successfully complement each other - rhubarb enhances the apple flavor, and the fruit softens the tart sourness. The aroma turns out to be delicately appetizing. To cook this dessert, for 1 kg of petioles you should take the same amount of apples and 1.2 kg of granulated sugar.

• Peel the apples, remove the core and cut into small slices.
• In a jam bowl, mix chopped apples and rhubarb stalks.
• The products are covered with sugar, all ingredients are mixed well and left for 12 hours to release the juice.
• The cooking process has some peculiarities. The basin is placed on low heat and, without bringing the jam to a boil, is removed. Leave for 10-15 minutes and repeat the procedure. They do this three times.
• At the last time, the dessert is left on very low heat and simmered until the pieces of rhubarb and apples become transparent.

It is better not to turn the packaged jam over - let it cool with the lids up. You can cover the top with a blanket and leave it like that for a day.

Probably everyone loves strawberry jam. If you add rhubarb to it, you get an indescribable combination of aromas, tastes and color shades. To prepare this dessert, take equal quantities of strawberries and petioles, as well as 1.2 kg of sugar. For those who find the jam a little sweet, it is recommended to also take lemon (1 pc.).

Cover the rhubarb with sugar and wait for the juice to appear (this takes 20-30 minutes). Then put on low heat and cook for 10 minutes. Now add the chopped strawberries and boil for another 20 minutes. If you plan to use lemon, then you will only need the juice, which is added to the jam 1-2 minutes before removing from the heat.

Strawberry and rhubarb jam: video

Ginger is a product for real gourmets. It has an interesting taste and aroma that will successfully complement an unusual dessert. For 1 kg of petioles you will need 40 g of fresh root, 1 kg of sugar and it is advisable to take 2 lemons to smooth out the slight bitterness of ginger.

• The rhubarb is covered with sugar and left for 8-10 hours.
• The ginger root is peeled, washed and cut into small pieces.
• After dousing the lemons with boiling water, cut them into slices and remove the seeds.
• Citruses and ginger are ground in a blender and added to rhubarb.

The jam is cooked over very low heat for about 40 minutes and then packaged in jars. By the way, ginger can be added to other recipes given here. If you decide to experiment, you can try adding a small chili pepper to the recipe described. This will not spoil the dessert, but it will acquire an unusually piquant flavor that will pleasantly surprise guests who come to the tea party.

Spicy cinnamon is added to many desserts to enhance the flavor. Some housewives suggest using it in making rhubarb jam. This preparation will be an excellent filling for pies.

For 1 kg of cinnamon stalks (it can be replaced with cardamom or nutmeg), it is enough to take 1 tsp. But the amount of sugar should be increased slightly - up to 1.5-1.6 kg.

Rhubarb covered with sugar is left for 12 hours. Then put on fire, bring to a boil and immediately remove. After letting it cool, put it back on the stove, and after boiling for 1 minute, remove it to cool. In the last (3rd) pass, cinnamon is added, the jam is boiled for 1 minute and packaged. The jars are wrapped in a warm blanket and left to cool completely.

When modern appliances appeared in kitchens, housewives began experimenting with them. So, very tasty aromatic desserts are prepared in the slow cooker. You can also make rhubarb jam in it. To begin with, you should try the usual recipe, without any additions. Having mastered it, it will be easier to experiment with other options, using the above recipes or creating your own.

For 1 kg of rhubarb take 1 kg of sugar and 50 ml of water. In this case, the peculiarity will be to ensure that the sugar does not get to the bottom of the multicooker bowl (it may burn). Therefore, it should be poured carefully over the petioles and not mixed. But first you need to add water.

Having placed the bowl in the multicooker, cover it with a lid and set the “baking” mode. For jam, a temperature of 100°C is required, cooking time is 1 hour. After waiting for the sound signal, the bowl is removed from the multicooker, and the jam is packed into jars.

It is advisable to store the dessert in the refrigerator.

Rhubarb itself is a medicinal plant. The Chinese have long used it in folk medicine to treat the liver (with jaundice of various origins), tuberculosis, sclerosis, anemia, as well as to remove stones from the urinary and gall bladders.

Strengthening skeletal bones, the walls of blood vessels, treating heart diseases - this is not a complete list of the benefits rhubarb brings. The culture has anti-inflammatory, antimicrobial, blood purifying, diuretic and laxative effects. The same properties will be inherent in the prepared dessert.

Rhubarb jam is a good way to boost immunity. The petioles contain a large amount of ascorbic acid - several times more than in lemons. And in terms of the content of organic acids, rhubarb can even claim 1st place. Thus, it contains 2 times more malic acid than the fruit of the same name, and 4 times more than pears.

The potassium, phosphorus, magnesium, iron salts, vitamins A, K, P and E included in the product make rhubarb able to participate in metabolic processes and also stimulate cell regeneration. Therefore, petiole jam is not only a delicious dessert, but also an excellent dietary dish.

Other components introduced into dessert recipes also have their own healing properties, which organically complement the benefits of rhubarb. Strawberries, oranges, lemons, bananas add a whole range of vitamins and minerals to the jam.

The same cinnamon and ginger are used by folk medicine in many medicinal recipes, so these spicy crops will not be superfluous in dessert. Jam prepared in a slow cooker will preserve the beneficial properties of the products as much as possible, preventing the active ingredients from evaporating.

Rhubarb – very tasty and healthy: video

But even in this small barrel of jam there can be a microscopic drop of “tar”. Rhubarb dessert is not advisable for those who have problems with the gastrointestinal tract (due to the high acid content). People with diseases of the genitourinary system should eat dessert with caution, and in the acute stage of the disease it is better to avoid it altogether.

It should also be taken into account that rhubarb jam has a high calorie content, which can have a detrimental effect on tooth enamel. Diabetics should not eat dessert either. If we talk about a product with various berry and spicy additives, then we should also take into account an allergic reaction to such components.

We make rhubarb jam very first. Well, or the very second one - after honeysuckle jam))) We don’t put such jam in tea - it turns out to be cloudy water. But everyone loves a snack. Or as a filling in a pie. Rhubarb itself is no good. Therefore, to add flavor sensations, I cook it with lemon or orange. I like it better with lemon, my husband prefers it with orange. That’s why I make one portion like this, and the other like that. I store it in the refrigerator. To be honest, I just haven’t tried it in the cellar, because I don’t usually cook a lot of it, there are plenty of others.. But I have to try it. Just not under nylon covers. Place hot into hot jars and secure with a twist lid.

RHUBURB JAM WITH ORANGE/LEMON

1 kg rhubarb,
1.4 kg sugar,
1 orange/lemon.

Wash the rhubarb and cut into small pieces. Wash the orange/lemon and pass through a meat grinder (select the seeds). I grind it in a blender. Cover the rhubarb with sugar for 12 hours. Stir occasionally. Then over low heat, adding orange/lemon, cook for 50 minutes until the rhubarb is transparent.
I like it better with lemon. The taste is bitter, but I like it.
Important! I don’t peel rhubarb like I do for pies, for example! That is, I don’t remove the film from the petioles. She then doesn’t show herself in any way and doesn’t interfere. I just wash it well and cut it. So a little work))

Rhubarb pellet

1200g rhubarb petioles
1400g sugar
1 lemon

I washed the lemon, cut it, removed the seeds, and ground it in a blender.
I washed the rhubarb petioles well. I didn't clean it. Finely chopped and put in a saucepan. I covered it with sugar and put some crushed lemon in it.
Stirring, finished to a vigorous boil. Cooked for 10 minutes, stirring occasionally. At a vigorous boil!!! Without lowering the degree!!! Therefore, I put this small portion into a large saucepan. And you have to be careful not to “spit.”
I took it off, cooled it a little, and ground it right in the pan with an immersion blender.

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My other recipes

Rhubarb stems have long been used to make jam, candied fruits, thick purees and even wine. This plant has unique beneficial properties. Its stems contain ascorbic and malic acids, pectin, rutin, sugars and other components. Rhubarb jam turns out very tasty and healthy. The stems for cooking the sweet delicacy should be collected in early summer, since they become rough with prolonged exposure to sunlight. In addition, oxalic acid begins to accumulate in the petioles, which is not at all harmless.

In this article we offer interesting recipes for rhubarb jam with oranges. In terms of taste, this sweet delicacy can be compared to apple jam, and in terms of beneficial properties it even surpasses it.

A simple recipe for rhubarb jam with oranges

When preparing this sweet delicacy, gelling sugar is used. In total, you will need one sachet of this powder, designed for 1 kg of fruits or berries and 500 g of sugar.

Rhubarb jam with oranges for the winter is prepared in the following sequence:

1. The rhubarb stems are peeled, cut into pieces 1 cm thick and covered with sugar (2 tablespoons).
2. The orange zest is grated, and the segments are cleared of the top film and seeds. A tablespoon of sugar is poured on top again.
3. The container with the ingredients for the jam is covered with a lid and left for 4 hours at room temperature. During this time, all sugar should dissolve.
4. The pan with rhubarb and oranges is placed on the stove, gelling sugar is added.
5. The jam is brought to a boil, after which the remaining sugar is added. Continue cooking for another 5 minutes. As soon as the jam begins to thicken, it can be put into jars and canned.

If gelling sugar is not used, then you can use regular sugar instead, but in an amount of 1 kg rather than 500 g. In this case, it will take longer to cook the jam. You should be guided by the thickness of the treat.

Option for making jam with rhubarb, lemon and oranges

We offer another option for a delicious delicacy with an interesting citrus note. To prepare rhubarb jam with oranges and lemon, you must follow the following sequence of steps:

1. Cut the plant stems (1 kg) into small pieces.
2. Prepare sugar syrup. To do this, pour 150 ml of water into a saucepan and add 1 kg of sugar. Boil the syrup until it becomes thick enough.
3. Pour rhubarb into hot syrup and bring to a boil.
4. Cover the pan with jam with a lid, remove from heat and wrap. Leave in a warm place for a day.
5. Grind the lemon and half an orange in a meat grinder along with the peel.
6. Transfer the citrus fruits to the jam, bring it to a boil again, and then pour into sterile jars.

This jam can be stored in a cool and dark place for up to 1 year.

Recipe for jam with orange and ginger

People who suffer from cardiovascular diseases, arthritis, thrombosis and other ailments will benefit from adding ginger to their sweet treat. This spicy supplement will help relieve pain, strengthen the immune system, restore vitality and improve well-being.

The recipe for rhubarb jam with oranges is available to everyone. It is prepared step by step in the following sequence:

1. Peeled and washed stems (2 kg) under running water are cut into small pieces, covered with the same amount of sugar and left at room temperature for 8 hours. During this time, the juice should stand out and the sugar should dissolve.
2. Fresh ginger root (100 g) is peeled and cut into small pieces. Similar steps are repeated with the orange (with peel). Using a blender, the orange and ginger are crushed to a puree.
3. Add orange-ginger mixture to the pan with rhubarb.
4. The jam is boiled until a thick consistency is obtained for about 40 minutes, after which its jars can be rolled up with a can opener.

How to make rhubarb jam with oranges and gooseberries

This delicious delicacy goes great with pancakes, pancakes and other baked goods. It has a sweet and sour taste with a light citrus note and is sure to please all those with a sweet tooth, without exception, in the cold winter.

The recipe for rhubarb jam with oranges is as follows:

1. Gooseberries (1 kg) are washed under running water, after which the tails are plucked off on each berry.
2. Rhubarb (10 stems) is cleared of hard veins and cut into small cubes.
3. The ingredients are transferred to a saucepan and covered with sugar (1.4 kg) until juice is formed.
4. The juice of one orange is also added here.
5. Boil the jam for 5 minutes, then cool and put it back on the stove.
6. Similar steps must be repeated three times.

The finished jam is placed in jars and covered with lids.

Recipe for jam in a slow cooker

Modern kitchen appliances greatly facilitate the process of canning jam. It is enough to load all the ingredients into the multicooker bowl, set the required mode, and after a couple of hours you can try the finished delicacy.

To make rhubarb jam, its young stems (500 g) are peeled and cut into small pieces. Next, orange slices, cleared of veins and outer film, are added to the bowl. Lastly, add sugar (800 g).

Rhubarb jam with orange is prepared in a slow cooker for 60 minutes in the “Stew” mode. After the specified time, the treat can be placed in sterile jars.

Thick rhubarb and orange jam

In appearance, this delicacy is practically no different from apple jam. But its taste turns out to be more interesting and rich.

To make jam, rhubarb is peeled, finely chopped and covered with sugar. The pan with the ingredients is placed on low heat. Once the sugar has dissolved, bring the contents to a boil and cook for about 10 minutes. After this, the juice and zest of one orange and 1 lemon are added to the jam. The pan is removed from the heat, after which its contents are crushed with an immersion blender to a puree. Then the jam is cooked for about 20 minutes over low heat until it becomes thick enough. After this, it can be laid out in jars.

How to make jam with rhubarb, banana and orange

We offer another option for making delicious jam. Its main feature is that thanks to the banana, you can add less sugar than indicated in previous recipes. In total you will need 2 bananas and 2 oranges, as well as 1 kg of young rhubarb stems and 500 g of sugar. This delicacy takes no more than 5 minutes to cook on the stove.

The recipe for rhubarb jam with oranges involves cutting the young stems into small pieces. After that, they are covered with sugar and left at room temperature overnight. In the morning, add orange, sliced ​​with peel, and banana half rings to the pan with rhubarb. The jam is boiled for 5 minutes, after which it is poured into jars.

The following tips will help you make tasty, and most importantly, healthy jam:

1. If you want the rhubarb to turn into candied fruits while cooking the sweet delicacy, you should prepare the jam in three approaches. Each time, after boiling, the pan with the ingredients is removed from the heat for 6 hours or until completely cooled, and then put back on the fire.
2. To make the jam more aromatic when cooking, you can add a little cinnamon, vanilla or mint.
3. Hard veins from rhubarb must be removed, otherwise the jam will not be as tasty as from tender young petioles.