Rhubarb jam. Rhubarb jam: how to prepare it correctly

In early June, the real summer begins with the harvest of purple rhubarb stalks. The fleshy leaves and peduncle of the plant contain a storehouse of useful substances. These are vitamins, including K, which affects blood clotting.

Rhubarb is rich in microelements: potassium, magnesium, zinc, selenium, as well as acids: oxalic, ascorbic, folic, malic, succinic. The petioles consist of coarse fibers and water and help with intestinal function.

Rhubarb is an excellent product for those who are watching their weight. 100 grams of nature's gift contain only 13 calories, 0.7 grams of protein, 0.1 grams of fat, 2.5 grams of carbohydrates.

The plant tastes good. The housewives adopted the virtues of a native of the East. They process the stems into various dishes. In Latvia they make unusual fillings for pies, in Russia they make delicious jam, jam, compotes and jelly.

The stems are collected in late May or early June. Young shoots are cut and the leaves are thrown away. The peduncle is also suitable for jam before it blooms and becomes rough.

Thick petioles are peeled from the outer skin and used in cooking. Rhubarb is combined with fruits and berries to obtain a unique taste and aroma.

Rhubarb is good as the main component of the preparation and as an addition to the delicacy. On average, 100 grams of finished jam contains about 300 kcal.

Rhubarb and orange jam for the winter

The recipe for making rhubarb jam with a representative of citrus fruits has earned recognition due to its amazing shade and taste. It combines the sourness of orange. rhubarb and a subtle piquant note of ginger root.

Ingredients:

• 500 g rhubarb
• 700 g sugar
• 1 orange
• 1.5 cm ginger root

Preparation:

Red rhubarb stems are washed in cool water and dried. Thick petioles are peeled and cut into cubes: thick ones are cut lengthwise and then crosswise. The rhubarb is placed in a container. The orange is peeled. Cut into pieces. added to rhubarb

Cover the contents with sugar and leave for 8 hours. Rhubarb gives juice and is soaked in sugar syrup.

Stir and place on high heat. Leave to boil, then cook over medium heat for 5 minutes. At the same time, the resulting foam is removed.

Ginger root is grated and added to jam. Cook for another 10 minutes and turn off the heat.

During cooking, the jars are sterilized, for example, in a double boiler. After cooling, place the jam in a sterilized container. After twisting, wait until the contents cool down and put them in a cool place: in a refrigerator or caisson.

Jam with rhubarb and lemon

Lemon in combination with rhubarb will enhance the delicate sour taste and give a beautiful emerald hue. For jam, take whole lemon pieces with peel or just the pulp and grated zest.

Ingredients:

• 500 g rhubarb
• 500 g sugar
• 1 lemon
• 80 ml water

Preparation:

Rhubarb is washed in advance and dried. The washed rhubarb is cut into pieces.

While it is drying, pour water into the pan, pour in sugar, and stir to form a sweet syrup.

The slices are put into the pan. Bring the jam to a boil and simmer over low heat until the liquid thickens. After removing from the heat, cover the pan to keep warm and let the preparation brew for 5-6 hours.

The lemon is cut lengthwise and then crosswise to form small thin slices.

When the jam has been brewed for the required time, add lemon and cook until foam appears. After cooling, pour into sterilized jars and seal.

Ingredients:

• 500 g rhubarb
• 500 g sugar
• 2 bananas.

Preparation:

The washed and peeled petioles are cut into cubes, placed in a pan with sugar, stirred, and left to brew for 1 hour.

Then the contents are placed on low heat and stirred. After boiling, turn off the heat and leave for 6-8 hours.

Then the jam is heated again and allowed to boil.

Peel the bananas, cut into rings and add to the contents. Let it boil, and then turn off the heat and leave to steep for 6-8 hours.

The third time, cook over low heat for 5 minutes. The slightly cooled jam is transferred to prepared sterilized jars.

The combination of the first summer berry and rhubarb is an excellent recipe for those who like to experiment and do not like sugary jam made only from strawberries. Sweet berries and sour rhubarb create an amazing taste.

Ingredients:

• 500 g rhubarb
• 500 g strawberries
• 600 g sugar

Preparation:

Wash the rhubarb petioles under cold water and dry. Peel off the thickest ones. Cut the stems into pieces and place in a saucepan.

Sprinkle granulated sugar on top and leave for 3-4 hours for the rhubarb to release juice.

Then place the container with the future jam on high heat. Wait until the contents boil, reduce the heat, making it weak. Skim off foam as it cooks.

At this time, prepare the strawberries: they are washed and dried in advance, then cut into 4 parts, small berries - in half.

10 minutes after the jam starts cooking, add strawberries, mix and cook for another 20 minutes.

Place the finished hot rhubarb jam with strawberries in a sterilized glass container, roll it up and wait until it cools down. Then the treat is put away for storage.

Making jam in a slow cooker

A multicooker comes in handy when you need to make jam quickly and without hassle. With household appliances, they don’t stand over the brew, but go about their business. The multicooker will also ensure that the delicacy does not burn or overcook.

Ingredients:

• 500 g rhubarb
• 500 g sugar
• 1 orange

Preparation:

Wash the rhubarb and dry it. Peel the thick petioles and cut into cubes.

Peel the orange and divide the fruit into slices. Place the rhubarb and orange in a multicooker bowl. Add granulated sugar and mix. Leave the contents of the container for 2-3 hours to release the juice from the products.

After the specified time, turn on the “Jam” or “Stew” mode in the multicooker for 1 hour.

After turning off the device, leave it for 15 minutes to cool down. Then the jam is transferred into glass jars and closed with lids. Store homemade preparations in a cool place.

Video recipe for rhubarb jam for the winter

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 stirred, 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 prepared 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 cook 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 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 manner 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 and banana jam

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

1. Wash the rhubarb stems thoroughly, then chop. Place the plant in a deep cup and add granulated sugar. Wait 5-7 hours.
2. 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.
3. 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.
4. 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.

Strawberry, currant and rhubarb jam

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

1. 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.
2. 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.
3. 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.
4. 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 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.

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 jam in a slow cooker

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.

1. Choose only ripe mangoes, remove the peel. Chop into pieces. Do the same with apricots; they need to be pitted, washed and dried.
2. 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.
3. 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.
4. Prepare the rhubarb, chop it into thin rings. Send to all components. Reduce heat to low. Simmer for another quarter of an hour, stir.
5. After a given 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, mix with 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 ingredients, add clean water. Place the contents on the stove and cook until the first bubbles appear. As soon as boiling begins, 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.

Housewives begin harvesting rhubarb and preserving it in mid-June.

Later, the petioles will become coarse from the heat, and far from harmless oxalic acid will begin to accumulate.

The benefits of rhubarb are due to the content of ascorbic acid, malic and other fruit acids, pectin, sugar, and rutin.

Therefore, preserving rhubarb for the winter in the form of jam is not only tasty, but also healthy.

How to make rhubarb jam correctly

Rhubarb should not be cooked in tin or copper containers because it will oxidize.

You need to roll rhubarb jam into pre-prepared jars. Glass jars are washed with soda and then sterilized in any way familiar to you.

Cut rhubarb stems must be peeled with a knife to remove very thin skin. If you skip this step, the pieces of plant in the jam will turn out too hard.

Then the rhubarb petioles can be cut into pieces and made into jam.

The best rhubarb jam is made if you cook it for a long time. After boiling, remove it from the heat and leave for 6 hours. Repeat this 3 times, the last time the rhubarb jam is cooked until tender.

In this way, the rhubarb pieces look like candied fruits in a clear syrup.

To make the jam more flavorful, add a pinch of cinnamon while cooking.

Recipe for rhubarb jam without seaming

Proportions: for 1 kg of rhubarb you will need 1 kg of sugar.

1. Wash, dry and cut the rhubarb into cubes. The skin does not need to be peeled off in this method.

2. Place in a saucepan, add sugar and leave for a day so that the rhubarb gives juice.

Order an energy saver and forget about the previous huge expenses for electricity

3. Stir and place on low heat. Cook, stirring, for 10-15 minutes after boiling.

4. Place the cooled jam into jars and cover with plastic lids.

5. Store in a cool place.

Rhubarb jam with Zhelinka

Ingredients:

• rhubarb – 1 kg
• sugar – 2 kg
• cinnamon - on the tip of a teaspoon
• packet of gelling mixture “Zhelinka”

Recipe:

1. Wash the rhubarb petioles, remove the hard skins and cut into cubes.

2. Add sugar and wait until it melts.

3. You can cook the jam in two ways: 30 minutes after boiling and immediately pour it hot into sterilized jars and roll it up, or in three batches for 15 minutes, waiting for it to cool completely each time. Remove the foam.

Five minutes before the end of cooking you need to add a bag of “Zhelinka” and cinnamon. Then the rhubarb pieces will resemble candied fruits.

Rhubarb jam with cherry leaves

For flavor, add 100 g of cherry leaves to 1 kg of rhubarb and 1 kg of sugar. You will also need 200 g of water.

1. Wash the rhubarb and cut into pieces equal to the width of the petiole.

2. Boil sugar syrup with water. While cooking, add half the leaves. When the syrup is ready (the sugar has completely dissolved), remove the leaves.

3. Pour boiling syrup over the rhubarb pieces.

4. Cool and add remaining fresh cherry leaves. Bring to a boil, remove the leaves and cook until done, which is determined by the transparent petioles and thick syrup.

5. Pour the hot, aromatic jam into pre-sterilized jars and seal.

In winter, rhubarb jam can serve as an excellent ready-made filling for baking sweet pies, pies, pancakes, etc.

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 off the thin top skin with a knife 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:

1. The vegetable should be washed, dried on a paper towel and then cut into cubes
2. 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.
3. After the specified time, the mass in the container needs to be thoroughly stirred and put on low heat.
4. 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:

• A 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:

1. Rhubarb petioles should be thoroughly washed under running water and cut into neat cubes
2. 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.
3. Pour hot syrup into rhubarb cubes, mix until smooth and allow to cool.
4. 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:

1. 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.
2. 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.
3. Orange pulp is added to the rhubarb and a little more sugar is added to the mixture.
4. 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.
5. 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.
6. 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.

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.

1. Take the rhubarb stems, rinse them thoroughly, then remove excess moisture with a towel. Wait a while for the plant to dry completely.
2. 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.
3. 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.
4. 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.

1. Wash the stems thoroughly and get rid of the film. Next, cut the plant into small pieces in a manner convenient for you.
2. 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.
3. 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.
4. 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.
5. As soon as the mixture boils, add the lemon and zest, chopped in a blender. Cook ingredients for 12 minutes.
6. 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.

1. 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.
2. 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.
3. 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.

1. Select young rhubarb stems, wash them thoroughly and chop them into cubes. At the same time, start preparing the syrup.
2. 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.
3. Once the crystals have dissolved, add half the mass of cherry leaves. Stir, add rhubarb. Cook the mixture for 40 minutes, then cool completely.
4. 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.

1. Wash the rhubarb stems thoroughly, then chop. Place the plant in a deep cup and add granulated sugar. Wait 5-7 hours.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

1. 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.
2. 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.
3. 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.

1. Choose only ripe mangoes, remove the peel. Chop into pieces. Do the same with apricots; they need to be pitted, washed and dried.
2. 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.
3. 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.
4. Prepare the rhubarb, chop it into thin rings. Send to all components. Reduce heat to low. Simmer for another quarter of an hour, stir.
5. After a given 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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.
4. 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!