We prepare jam from healthy rhubarb. Rhubarb jam: a unique taste of spring

What is the most important thing in preparing for the winter? And the most important thing is to be able to preserve vitamins in jars. Because it will be a long winter, and healthy vegetables and fruits will be an unattainable luxury. So let’s work hard now to be able to enjoy the wonderful summer aromas and tastes on long winter evenings.

Let's learn how to make rhubarb jam today - after all, its simple recipes for the winter are available to every housewife. Moreover, this is a democratic, “budget” vegetable that does not require special worship. But it’s so rich in vitamins and microelements! Malic and oxalic acid give it a sour, refreshing taste, and vitamin C makes rhubarb preparations indispensable during winter colds and the season of vitamin deficiency.

Sweet pies with rhubarb are surprisingly tasty. You will find several simple recipes on this page.

How to prepare (make) jam from rhubarb and oranges - a recipe for the winter

If you want an amazing combination of flavors for your tea, where each will set off and support the other, then here is a recipe for rhubarb and orange jam. It's amazing! The sourness of rhubarb and the aromatic pulp and zest of the citrus fruit combine very well with each other, which makes this jam a favorite of all family members.

Ingredients:

rhubarb petioles - 2 kg;
oranges (juicy) - 4 pcs.;
sugar - approximately 2.5 kg.

Preparation:

1. Wash and prepare the stems, cut them into neat short columns about 3 cm long.

2. Wash the oranges, pour boiling water over them and, without peeling, chop into arbitrary pieces.

Try to cut the oranges so that their pieces are approximately the same size as the rhubarb pieces. Then the future jam will be cooked more evenly and all its components will be cooked at the same time.

3. Now we need to weigh the resulting mixture. This is necessary so that we can take sugar exactly according to the weight of the crushed products, 1:1. From the amount I have given you will get about 2.5-2.8 kg of wet weight. Therefore, we measure out the same amount of sugar as the scale showed.

4. Pour all the ingredients into a bowl or pan and let it sit for at least a couple of hours so that the rhubarb and oranges release their juice under the sweet charm of sugar.

5. Once we’ve waited for the juice (and there will be quite a lot of it), we put our container on medium heat.

6. When the mass warms up well, abundant foam will begin to appear. It will collect all the time the jam is cooking. It must be removed constantly, very carefully, down to the slightest bubble.

7. From the moment of boiling, the rhubarb and oranges should be cooked until tender for about 20 minutes. This is a fairly quick jam, and that is why it should be closed in sterile jars under sterile lids.

We sterilize the jars either on the spout of a kettle, or in a double boiler, or in the oven (put it in a cold oven and only then turn on the heat). Boil the lids in a saucepan.

Without allowing the delicacy to cool, we pack it into prepared jars and close the lids. You can wrap it until it cools completely.

Recipe for rhubarb and apple jam for the winter

Another amazing preparation option also involves a mixture of flavors. If you decide to use the recipe for jam from rhubarb and apples for the winter, then you will receive not only a dessert for tea, but also a ready-made filling for pies or pies.

Ingredients:

rhubarb (stems) - 1 kg;
3 apples;
1.5 kg sugar;
250 ml water.
cinnamon - 1 tbsp.

To avoid making the jam too sour, use sweet varieties of apples.

Preparation:

1.Peel the rhubarb and apples. We cut both into small pieces.

Place the chopped apples in a bowl of water acidified with citric acid. Then they will not darken and the color of the jam will be better.

2. Place our fruits and vegetables in a basin, add cinnamon, pour in water, let it boil and cook over low heat for about 15 minutes.

3. Then add all the sugar at once, turn up the heat and let it boil for another 20 minutes. Stir constantly and skim off the foam.

For a more spicy, “fiery” taste, you can replace cinnamon with ginger (you need a piece of tuber about 3 cm)

Pour the hot jam into sterilized jars and screw on the boiled lids.

A simple recipe for rhubarb and strawberry jam

And this assortment has not only a stunning aroma, but also an absolutely magical color. Bright as a ruby gem. I suggest making jam from rhubarb and strawberries - you will like its simple recipe so much that you will start making such a winter dessert every summer.

Ingredients:

1 kg each of strawberries and rhubarb petioles;
sugar - 6 glasses;
juice of one lemon.

Preparation:

1. Prepare the rhubarb and chop it into small elongated pieces. To make it release juice, add all the sugar and let it sit for about 3 hours.

2. Then put the basin on medium heat, bring to a boil and let it sit for 15 minutes. Skim off the foam and stir all the time!

3. Then add the washed strawberries, let it boil, reduce the heat and cook over low heat for another 20-30 minutes.

Strawberries, if they are small, can be placed whole. If it is large, cut into slices. If you want the jam to be more homogeneous, similar to jam, make the slices smaller.

4. 5 minutes before readiness, add lemon juice and mix well. We finish cooking the jam and immediately pack it hot into sterile jars with sterile lids.

You can cook this jam by letting it stand, that is, cook for a few minutes and remove from the heat for a couple of hours. Then bring to a boil again, hold for a few more minutes, and let cool again. Repeat 3-4 times.

Preparing rhubarb

It is better to cut rhubarb in the first half of summer, when the level of acids in it is not so high. This is healthier than late collection.

An inexperienced housewife may not know a couple of very important nuances in preparing rhubarb dishes. And this is the case when ignorance has a detrimental effect on the final result.

Before cooking rhubarb, you must first wash it very thoroughly in several waters to get rid of the slightest grains of earth and sand.

And secondly, carefully remove the thin skin covering them from the stems. This protective film is very hard, and if you forget to remove it, the pieces will not be cooked in the syrup, they will remain fibrous, and this will spoil all the fun for us.

I suggest watching a video recipe for rhubarb jam with ginger and green apples

Bon appetit and new meetings!

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:

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.

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 mixture 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.

Rhubarb jam- This is a very tasty, healthy delicacy, because its main component contains rutin, pectin substances, and ascorbic acid. It needs to be harvested in mid-June, before the petioles become coarse and tasteless.

Rhubarb jam for the winter

Wash 1 kg of rhubarb thoroughly and, after drying, chop into cubes. Leave the skin on. After 24 hours, carefully stir the contents of the saucepan and set over low heat. Stirring occasionally, let the mixture boil slightly. After cooling, place the jam while still cold into jars and seal with plastic lids.

Rhubarb jam recipes

Recipe with cherry leaves

Required Products:

1 kilogram of sugar
- cherry leaves – 90 g
- water – 200 g

Preparation:

Select young rhubarb petioles, wash them, chop them into small pieces. Make sugar syrup. To prepare, mix sugar and 1 cup of water. While cooking, add a handful of cherry leaves. Pour boiling syrup over the contents and cook until the syrup becomes thick and the petioles are transparent. Pack the hot jam and seal.

Rhubarb jam with orange

Chop 1 kg of petiole into slices 1 cm wide, place the slices in a bowl where the workpiece will be cooked, sprinkle with 2 tbsp. spoons of sugar. Remove the zest from one orange. Chop 0.5 kg of oranges into small pieces, removing all the seeds. Add the oranges and orange juice to the main contents. Sprinkle with another tablespoon of sugar. Cover the bowl and let it sit for four hours until the sugar crystals are completely dissolved. Place the pan back on the heat and pour in the contents of one sachet of gelling sugar. Boil the mixture and add the rest of the sugar. Add the grated zest, boil again, and cook for five minutes over low heat.

Recipe with ginger

Wash 1 kg of stems, dry, chop into pieces and place in an enamel saucepan. Pour in a little water and place on a burning flame. Add 1 kilogram of sugar and bring to a boil. Mix with grated ginger root, stirring until cooked. Add the ginger root. It is also acceptable to use dry ginger powder. Stirring occasionally, simmer the mixture over the fire. Determining readiness is quite simple: solid pieces will disappear from the total mass. Cool the jam slightly, transfer it to a glass jar, and put it in the refrigerator.

Rhubarb jam with lemon

Wash 1.5 kg of stems, peel off the skin, chop into pieces, add 1 kg of granulated sugar, let stand for 8 hours until the juice begins to stand out. As soon as the time is up, move the container to the stove, bring to a boil, let the jam boil for 5 minutes, and then leave for 12 hours. Add grated lemon, place on the stove over medium heat, and cook for 10 minutes. Transfer to previously prepared containers and secure with tin lids.

Be sure to treat your guests to the preparation described.

Jam with orange peels

Remove the peel from 1 kg of pink stems, chop into square slices, add 1.3 kg of sugar, and place in a cool place for several hours. During this time, the sugar should dissolve. Place the syrup on low heat for 10 minutes, cook for about forty minutes, being sure to remove the foam. Cover the prepared hot treat with plastic lids. First, it is better to cover the rolls with parchment paper. To add a piquant taste, you can add ground ginger to the recipe.

Recipe with strawberry gelatin

Combine 3 tbsp. sugar and 5 cups chopped rhubarb, cover with a lid and leave overnight. After a day, stir the ingredients and place on medium flame. Let the contents boil, continue cooking while stirring for another 12 minutes. Remove the container, mix with bags of strawberry jelly, place in containers, roll up the jars, and place on the refrigerator shelf.

Try it too.

Here's another interesting cooking option:

Mix 1 jar of chopped pineapples with 5 cups of chopped rhubarb petioles and 4 tbsp. granulated sugar. Bring to a boil over medium heat and continue to cook for 10 minutes, stirring regularly. Sterilize the container. Remove, add a bag of strawberry powder, place in heated containers, screw on the lids, boil for a quarter of an hour and place in the refrigerator for storage.

Option with raspberries

Mix 1.2 kg of peeled rhubarb in a cup and leave overnight to release the juice. Drain it through a sieve into a container and boil for several minutes over very low heat. Add 300 g of fresh raspberries, boil, stir, continue cooking for 5 minutes. Fill sterile jars with treats and secure with tin lids.

Rhubarb grows in almost every country house, and, for the most part, is used by housewives as an ingredient for vegetable salads. However, few people know that you can make deliciously aromatic and tasty jam from this vegetable.

To make rhubarb jam, choose thick pink stems - they contain most of the substances beneficial to the body. Be sure to remove the thin skin from the petioles. If you don't do this, the rhubarb pieces in the jam will be tough and unappetizing. Cut the peeled stems into cubes 2-3 cm thick. Now you can start preparing the delicacy.

Rhubarb jam: recipe

Compound:

Rhubarb - 1 kg
Sugar - 1.5 kg

Preparation:

Cover the rhubarb pieces with half the sugar (750 g) and leave for 10-12 hours so that the rhubarb releases juice and the sugar is completely dissolved.
Pour the resulting syrup into a saucepan, bring to a boil and dissolve the remaining sugar. Place the rhubarb pieces into the syrup, bring to the boil again and immediately remove from the heat.
After 1 hour, put the pan back on low heat, bring to a boil and cook, stirring constantly, for 5 minutes.
Pour the hot jam into sterile jars, roll up the lids and, turning upside down, leave until completely cooled.

How to make rhubarb and blackcurrant jam?

Compound:

Rhubarb - 1.6 kg
Black currant - 400 g
Sugar - 3 kg
Water - 2 tbsp.

Preparation:

Dissolve sugar in hot water and cook the syrup for 2-3 minutes at low boil. Then add the currants and rhubarb pieces.
Cook everything, stirring constantly, for 30-40 minutes, then immediately pour into sterile jars.
Roll up the jars, turn them upside down and wrap them in a towel. Once the jam has cooled completely, store it in a cool, dark place.

Rhubarb jam with vanilla and cinnamon: preparation

Compound:

Rhubarb - 1 kg
Sugar - 1.5 kg
Water - 1 l
Citric acid, cinnamon, vanillin - to taste

Preparation:

Simmer the peeled and washed rhubarb pieces in boiling water for 1 minute, then drain in a colander and cool.
Dissolve sugar in 1 liter of water, bring to a boil and add rhubarb pieces. Cook at low boil for 2-3 minutes, then remove from heat.
After 10-12 hours, put the jam back on the fire, add cinnamon, vanillin and, if desired, citric acid.
Bring to a boil and cook over low heat until tender. Pour the jam into sterile jars and roll up the lids. After cooling, store the jam in a cool, dark place.

Rhubarb and strawberry jam: recipe

Compound:

Rhubarb - 1 kg
Strawberries - 0.5 kg
Sugar - 1 kg

Preparation:

Cut the washed and peeled rhubarb into squares, place in a pan in which you will cook the jam, and cover with granulated sugar.
Leave everything for 3-4 hours. When the rhubarb releases juice and the sugar is completely dissolved, add strawberries to the mixture and place on low heat.
Bring the mixture to a boil and cook, stirring constantly, for 10 minutes. Pour hot jam into jars and roll up the lids.

Rhubarb jam is perhaps one of the most low-budget options for preparing it for the winter. But this is not its only advantage. In addition to its low cost and delicious taste, rhubarb jam is extremely healthy! A few spoons of this delicacy will protect you from colds and enrich your body with vitamins. Preparing rhubarb jam is extremely simple - even a novice housewife can cope with this task.