In the old days, jam was made only from berries and honey, resulting in an amazing aromatic delicacy. But traditions have changed significantly. Nowadays the bee ingredient is successfully replaced with sugar, and as a plant component They also take all kinds of fruits and even vegetables. In this regard, rhubarb is considered a very successful example, because it belongs to the buckwheat family of vegetable crops. The jam made from the stems of the plant has an apple flavor with a barely noticeable sourness. This article is about the benefits and harms of rhubarb jam.
Young petioles and stems are rich in nutrients
Rhubarb is interesting to nutritionists, primarily because it ripens earlier than all vitamin-rich fruits and contains many useful substances. It contains vitamins A, C, E, P, as well as virtually the entire group of vitamins B. Just 100 grams of the product contains daily norm vitamin K, which takes part in the dissolution of fats, protein synthesis and the functioning of the circulatory system.
Young stems of the plant in their own way quality characteristics are equivalent to apples, but at the same time they contain more magnesium and iron. Rhubarb also contains rutin, catechin, pectins, phosphorus and potassium. It contains apple, lemon and sorrel - succinic acid. As well as a substance called chrysarobin, which is effectively used in the treatment of psoriasis and other diseases.
Rhubarb extracts are included in many pharmaceutical preparations. They are sold in the form of powders, tinctures and tablets.
Benefits of rhubarb jam
Bioactive substances that nature has endowed this vegetable crop, contribute to the normalization of the cardiovascular and digestive systems. In the latter case, it is very important to choose the right dosage, because in a small amount rhubarb acts as a fixative, and in a large amount it acts as an excellent laxative.
In China, rhubarb has been used since ancient times as an effective antipyretic.
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Young stems of the plant have choleretic, antimicrobial and anti-inflammatory properties. With their help you can strengthen immune system. Rhubarb is considered a good auxiliary drug in the treatment of sclerosis, liver diseases, anemia and tuberculosis.
The use of cultural components contributes not only to strengthening, but also to the formation of the skeletal system.
Harm of rhubarb jam
Due to the content of oxalic acid, rhubarb is not recommended to be consumed in large quantities. Experts also do not recommend pregnant women, diabetics, people suffering from rheumatism, hemorrhoids, bleeding in the stomach and intestines to get carried away with products from this plant.
Peritonitis, inflammatory processes in bladder And urolithiasis disease, - are also incompatible with this product. IN in this case eating dishes made from rhubarb will bring more harm than good.
Nutritionists do not advise getting too carried away with jam from the stems of the plant, because 100 grams of the product contains 314 kilocalories. In addition, sugar, even in digested form, has an adverse effect on tooth enamel.
Rhubarb and citrus complement each other well
Only the stems and petioles of this crop have beneficial properties. They make a lot of culinary dishes, but the most popular are all kinds of preserves and jams.
In order to prepare them, you need to take exclusively the young reddish components of the plant, clearing them of leaves. The thin skin can be left on because it dissolves well during cooking. The raw materials are cut into small pieces, covered with sugar and left to infuse overnight. Then the whole mass must be thoroughly mixed and put on fire. After fifteen minutes of slow simmering, the dish will be ready.
To improve the taste, you should add orange or lemon zest, cinnamon and vanillin. Dessert dish It will be especially fragrant if the rhubarb is boiled together with citrus fruit juice.
Such desserts are usually prepared during the ripening period of the plant, but they can also be prepared all year round. To do this, the stems and petioles are cut into small pieces, put into bags and placed in freezer. In the refrigerator, the raw materials will be perfectly preserved until the next harvest.
Rhubarb jam is recognized as the most low-budget delicacy.
Three in one - jam, syrup, candied fruits
Using this recipe, you can prepare three dishes at once: jam for baking, candied fruits for decorating cakes, syrup, which is added to nutritional smoothies and yoghurts.
The basis of all the desserts mentioned is rhubarb petioles and sugar, which are taken in equal proportions. Cooks advise to diversify the taste of the main ingredients fresh juice orange The dish will be even more delicious if at the end of cooking you add a little fragrant strawberry and a clove bud to it.
The washed petioles are cut into cubes, covered with sugar and left for several hours. Pouring into the soaked mass Orange juice, place the pan on the fire and heat it to a maximum of 70 degrees. After this, it must be removed from the stove and left for a day.
Next, first of all, take out a third of all the rhubarb pieces, put them in a colander to drain the syrup and dry them in the oven or air fryer. Thanks to this simple technology, real candied fruits are obtained. They retain their qualities perfectly in an ordinary dry glass jar.
The remaining mass in the pan must be brought to a boil and, reducing the heat, simmer for about five minutes. Next, you need to take out another third of the raw material and grind it through a meat grinder. The result is a puree, which, after boiling, is placed in pasteurized jars. This jam makes delicious baked goods.
Making syrup is even easier. To do this, take half of the liquid from the pan, heat it in a separate container, and then pour it into sterile jars or bottles.
The remaining mass should be left for another day and boiled. The result is a thick, aromatic jam.
Naturally, in order to stock up on all types of dessert, you need to take at least two kilograms of rhubarb petioles and sugar, as well as three hundred grams of orange juice.
Rhubarb jam with ginger
You need to pour water into the bottom of the pan in such an amount that it covers the bottom by a centimeter. Then add chopped four thick stalks of rhubarb and 6 tablespoons of sugar. After boiling, you need to reduce the heat and continue to simmer the dessert, stirring it regularly.
When the pieces of the plant release juice, add a small piece to the total mass ginger root or its dry powder. This dish is considered ready after the rhubarb breaks down into fibers and becomes soft. The slightly cooled jam is placed in pasteurized jars.
This dessert is good to pour over cottage cheese. It is also added to kefir or yogurt, and greased with bread and toast.
Rhubarb jam with strawberries
To prepare this dish, take half a kilogram of rhubarb, strawberries and sugar. Next, both ingredients are laid out in layers in two separate dishes (vegetables need to be cut), sprinkled with sweet sand. Cover with a napkin and leave the containers for a day.
Place the pan with the vegetable mixture on the fire first and cook until the contents become transparent. Then add strawberries and continue to simmer the jam over low heat until full readiness. After removing the resulting foam from the top, the dessert is poured into jars.
Rhubarb is a perennial plant containing a lot of substances beneficial to the body, such as:
- Vitamin C;
- Pectin;
- B vitamins;
- Carotene;
- Mineral salts;
- Ascorbic acid;
- Rutin;
- Iron and magnesium;
- Polyphenols;
- Malic, citric acid.
This composition of rhubarb helps prevent heart disease and oncological diseases, improves digestion, improves immunity.
The taste is somewhat similar to that of an apple. Various compotes, jelly, pie fillings, and salads are prepared from rhubarb.
And for the winter you can prepare delicious preserves and jam. Rhubarb jam is very aromatic, tasty and healing.
Recipes for its preparation are varied: with the addition of other products and without additional substances. You can make jam with strawberries, blueberries, apples, oranges, bananas, pineapple, ginger, vanilla, cinnamon and other berries and fruits.
Simple recipes for preparing delicacies
This is an ordinary, classic jam. The absence of various additional products will help you experience the real and natural taste and aroma of healthy rhubarb jam.
Option 1
Step-by-step preparation:
Peeled and washed petioles must be cut (1X1 cubes);
Then put them in a bowl and cover with granulated sugar. It should be left for a day or a day and a half until the juice appears;
When the rhubarb has released its juice, stir thoroughly. Cook for 10-17 minutes after the jam boils over low heat;
Let it cool, put it in jars. Close using plastic lids.
Option 2
Products needed for jam:
- Granulated sugar – one and a half kilograms;
- Rhubarb – one kilogram.
How to make simple jam:
- Peel the rhubarb petioles, rinse and cut into cubes;
- Sprinkle half the sugar on top and stir;
- To release the juice and dissolve the sugar, you need to leave the mixture for about ten hours;
- The juice should be poured into a non-metallic container and allowed to boil. Pour the remaining sugar into this syrup and cook until the sugar begins to dissolve;
- You need to put pieces of rhubarb into the boiling syrup;
- Then boil again and remove the pan from the stove;
- After an hour, boil the jam again over low heat for 5 minutes. In this case, you need to stir it constantly;
- While it is hot, it must be poured into jars and immediately rolled up;
- Turn the jars over and let cool.
Option 3 – regular jam in a slow cooker
Ingredients:
- Sugar – half a kilogram;
- Rhubarb – half a kilogram.
Preparation:
- Prepare the rhubarb stems, cover with sugar, hold for a while until the juice is obtained;
- Cook in a slow cooker for one hour using the “Stew” mode. You don't have to cover it with a lid;
- You can use it right away, or you can roll it up.
incredible combination of rhubarb and orange
The jam is delicious with a subtle taste and aroma of oranges. Due to the exotic taste of the jam, it is not immediately possible to guess what products it consists of.
Recipe 1
Ingredients:
- Rhubarb – one kilogram;
- Oranges – one and a half kilograms;
- Granulated sugar – half a kilogram;
- Gelling sugar – one sachet.
Cooking instructions:
- The petioles of the plant must be cleaned and washed thoroughly, then cut into lengths of about a centimeter;
- Place the chopped rhubarb in a saucepan and add 2 tablespoons of sugar (tablespoons);
- Grate the zest of one orange, you can chop it finely;
- Grind the orange pulp and remove the seeds from the fruit. Place the sliced oranges along with the extracted juice with the rhubarb. Add one spoon of sugar;
- Leave the prepared products in the bowl until the granulated sugar is completely dissolved, covering with a lid;
- After this procedure, the dishes with the ingredients are placed on low heat and gelling sugar is added;
- Let the jam boil and add the rest of the sugar. At this stage the zest is added;
- Cook for another five minutes. Then place in jars and roll up.
Recipe 2
Products for jam:
- Rhubarb – one kilogram;
- Sugar – two kilograms;
- Oranges – one and a half kilograms.
Step-by-step preparation:
- Peel the petioles of the plant, chop them and place them in a saucepan;
- Peel the oranges, chop and add to the rhubarb;
- Pour all the sugar into the mixture and mix thoroughly;
- Boil over low heat for about forty minutes. If the jam is cooked, it should change color - it will darken a little.
Rhubarb and apple jam
Cook sweets and juicy jam You can add any varieties of apples. It has a pleasant aroma and unsurpassed taste.
Products:
- Apples – 300 grams;
- Orange - one piece;
- Water – 200 ml;
- Sugar – one and a half kilograms;
- Chopped ginger - two tablespoons.
Cooking algorithm:
- Peel the stems of the plant and cut into pieces;
- The orange zest must be grated and added to the container;
- Pour in the juice of one orange;
- Add chopped ginger;
- Remove the peel from the apples, chop them, add to the rest of the ingredients;
- Pour in water and stir. Cover with a lid, wait until it boils and cook for about twenty minutes;
- After that add granulated sugar and cook for another ten minutes;
- Place hot jam into jars and cover;
- Once it has cooled, transfer to a cool storage place.
Jam with strawberries or blackcurrants
Ingredients:
- Rhubarb stems - one kilogram;
- Sugar – one kilogram;
- Strawberries or currants - half a kilogram.
How to cook:
- Cut the stems, cover with sugar and wait for the juice to appear;
- After a while, add strawberries to this pan;
- Let it boil over low heat. At the same time, be sure to stir the jam;
- Cook for 10 minutes;
- Roll up hot.
Rhubarb + banana
The excellent taste of this jam will make it a favorite delicacy among winter sunsets. Besides, easy preparation and fast.
Required Products:
- Rhubarb (stems) – one kilogram;
- Bananas – half a kilogram;
- Sugar – one kilogram.
Step-by-step preparation:
- Peel, wash and cut the stems into square pieces. Add sugar and leave until the ingredient releases its juice;
- Peel the bananas, cut them and add them to the rhubarb;
- Bring to a boil over low heat. Be sure to stir the jam while doing this. Skim off the foam and cook for another five minutes;
- Pour into jars, roll up and wrap until cool.
In order for the jam to be aromatic and delicious, and for the rhubarb not to lose its healing properties, you must adhere to the following rules:
- It is advisable to collect rhubarb stems before June, before they become coarse and accumulate a large amount of oxalic acid. The sooner you harvest, the healthier it is, and the plant will release more juice for jam;
- It is forbidden to prepare delicacies in dishes that are prone to oxidation (copper, iron). It is better to cook in an enamel pan;
- Jars must be thoroughly washed with soda and be sure to sterilize them and their lids;
- You need to peel the stems by carefully hooking them with a knife thin skin and completely tightening it;
- To make the jam tastier, and to ensure that the pieces of food are not overcooked and intact, you can repeat this procedure in three or four stages: let it boil, turn it off and leave for several hours;
- For flavor, you can add cinnamon to the recipe if desired;
- To store jam, you should choose a place that is darker and cooler.
Main advantages of the blank
In order for the jam to turn out, you need to know some rules for its preparation. And if it was prepared following the above recommendations, it will differ:
- Excellent taste;
- Pleasant aroma;
- Healing properties;
- Low cost.
Rhubarb goes well with many foods. Therefore, you can safely experiment, discovering new and high-quality recipes.
Recipe for making jam from rhubarb stems with sugar and adding water for the winter. According to this recipe, jam can be prepared in one, two or three boils. Each time the rhubarb cubes become more transparent. The standard ratio of rhubarb to sugar is 1:1, and it is advisable to add very little water so that there is enough for evaporation. But if you want a thicker jam, then its own juice may well be enough.
If desired, you can add any additional products to rhubarb jam - strawberries, oranges, lemons, poppy seeds or nuts. Despite the fact that rhubarb is quite sour product, the jam does not sour and turns out moderately sweet.
Required ingredients:
200 - 300 g rhubarb stems;
200 – 300 g sugar;
60 – 80 ml. water.
How to cook:
Start by preparing the rhubarb stems. Rinse them and dry with a towel. There is no need to peel the rhubarb to make jam; just cut off the spoiled areas and leaves. Cut the stems into cubes about 1 cm, or larger ones. If you cut into small cubes, then the rhubarb may simply become boiled in the jam, but larger cubes hold their shape better. Place the cubes in a saucepan, add sugar and a little water.
Mix all ingredients and set aside for 5 - 6 hours to allow the rhubarb to release own juice. If you cook enough a large number of jam, it is best to leave it overnight.
After a few hours, the rhubarb cubes have shrunk significantly and quite a lot of juice has appeared, now you can start making the jam.
Place the saucepan on the stove, bring to a light boil and continue cooking for 10 - 15 minutes. Then cool the jam completely.
Now it can be transferred to a clean and sterilized jar for storage, but if desired, it can be made more transparent and the cooking procedure can be repeated two or three more times. Do not forget that before each boiling the jam must be completely cooled.
Since I have very little rhubarb, I boiled it twice. Jam prepared for the winter can be covered with any clean lids.
This jam is stored in a cool place or in the refrigerator.
Now is the peak season for rhubarb harvesting - very useful plant, which is rich in vitamins, organic acids, minerals and others useful substances. For example, rhubarb contains citric, oxalic and malic acids, which are very useful in the spring, when our body feels a lack of vitamins after winter. It also contains a lot of pectin, which serves as a thickener during cooking. jams. Used for food rhubarb petioles, but you can also cook them, which, by the way, also turn out very tasty.
I tried to cook rhubarb jam I didn't expect it to turn out like this delicious jam. For testing, I didn’t make a large amount of jam, just a couple of jars. But when we tried rhubarb jam, then I had to urgently buy more rhubarb and cook again jam. I heard that they are cooking rhubarb jam with oranges or added to jam cherry leaves
, but I wanted to experiment, so I prepared rhubarb jam with tangerines and added a little lemon zest. My taste was sweet and sour, just what I needed. for pancakes or pancakes. If you manage to find rhubarb at the market or supermarket, then try cooking rhubarb jam according to the recipe offered by .
Rhubarb for the winter. Recipe for rhubarb and tangerine jam
Required ingredients:
One kilogram of rhubarb;
Seven hundred grams of sugar;
One glass of freshly squeezed tangerine juice;
Zest of one lemon.
Rhubarb jam - recipe
Rhubarb petioles should be thoroughly washed and dried. Now you need to peel the rhubarb; to do this, use a small knife to pry up the thin skin at the beginning of the petiole and continue to pull it to the end of the stem. This kind of work can be entrusted to your husband or older children; they can handle it.
Then cut the peeled rhubarb petioles into small pieces. Place the chopped rhubarb in a glass or enamel dishes, you can also use a stainless steel pan. But remember that rhubarb should not be cooked in cast iron or copper cookware.
Rhubarb - product plant origin, which can serve excellent basis for making jam. This article offers several interesting recipes preparations delicious jam with various ingredients.
Rhubarb- a stem bushy plant with powerful large leaves. For cooking compotes and jam used only stem part. It is important to know that after the first planting you should not harvest. The first stems can only be “removed” next year.
In the second harvest, the plant produces fairly large leaves, as well as stems thirty centimeters high. Unlike other fruits, rhubarb should be harvested in spring, during its violent growth. It was at this time the plant has a maximum supply of vitamins and microelements.
Rhubarb stems for making jam
Rhubarb can be harvested until about mid-June.. If this is done later, the stem will become too hard and sour in taste due to oxalic acid(this is also very harmful to human health). In addition, early harvesting of stems will allow the plant to “rest” before the new harvest. To do this, you should not cut off absolutely all the petioles. Need to leave at least four, this will prevent the bush from weakening.
Determine the readiness of the petioles You can do it very simply by looking at the stems themselves. If they are green, they are not ready to be harvested yet. Ripe stems have beautiful bright stripes red or purple. These 1.5 centimeter thick petioles are perfect for making tasty, healthy jam or compotes.
Rhubarb harvest
Rhubarb jam: benefits and harms
Jam made from young petioles saturated useful microelements and is very beneficial for human health. It should be noted that maximum concentration of vitamins and minerals Contained in the young skin of rhubarb.
That is why For jam, you don't always need to peel the stems. During long cooking and processing high temperatures the skin becomes softer and almost completely dissolves.
It cannot be said that rhubarb jam helps cure any specific disease, because Its benefits have a complex effect on the body.
How to make rhubarb jam?
Benefits of jam:
- The intestines regulate their functioning, improving it significantly
- Improves the production of gastric juice during digestion
- A rich supply of vitamins makes the immune system stronger and more resilient.
- Rhubarb jam can have a beneficial effect on regeneration processes in the body, in particular on skin cells.
- Rhubarb can reduce elevated temperature body, and jam fight pneumonia.
- Jam has a beneficial effect on the functioning of the heart and circulatory system.
- One of the most unique properties jam - helps break down fats, and consequently promote weight loss.
- A rich supply of minerals has a beneficial effect on the skeletal system
- Jam can normalize iron levels in human blood
Nutritional value of jam:
Rhubarb jam " healthy variety”, which will bring many pleasant taste sensations and health benefits to the human diet. In small quantities, jam is allowed to be included in diets.
Making delicious rhubarb jam
Harm of jam:
- Due to the fact that rhubarb jam contains a lot of acids, it should not be consumed in excessive quantities. This can cause excessive secretion of gastric juice, leading to gastritis.
- Often, in order to “hide” the excessive acidity of the stem, large amounts of sugar are added to the jam during the cooking process. That is why jam is prohibited for people diagnosed with diabetes.
- Use small quantity jam can have a binding effect on the body. All this depends only on the individual characteristics of the organism. However, jam should be used with caution by young children, pregnant women, nursing mothers, and those who suffer from hemorrhoids and rheumatism.
Can rhubarb jam be harmful to health?
How to make rhubarb jam in a slow cooker?
Multicooker - very useful modern kitchen appliances , allowing you to simplify the process of cooking, including jam. The multicooker “allows” you not to stand for a long time near the stove, stirring and avoiding burning.
You will need (for one small jar):
- Rhubarb – 500 g(plant stems)
- Sugar – 500 g(less is possible, adjust it yourself)
- Lemon juice– one spoon (or a pinch of citric acid)
Preparation:
- The petioles are poured into the multicooker bowl and poured with lemon juice or a pinch of citric acid.
- The multicooker is turned on in the “quenching” mode, which should last one hour. All this time, the multicooker should cook the jam itself. You can stir it once or twice.
- After this, the jam is rolled in the usual way into a sterile clean jar.
Making delicious jam from rhubarb stems
How to make rhubarb jam with apples?
The benefits of apples, like the benefits of rhubarb, are difficult to overestimate. Together they make up maximum useful combination , nice taste qualities. Any apples are suitable for cooking: sour or sweet; you can adjust the taste with sugar.
You will need (for liter jar jam):
- Rhubarb – 500 g(stems)
- Apples – 500 g
- Sugar – 500 g(adjust yourself)
- Cinnamon– half a teaspoon (can be omitted)
- Lemon– juice (one spoon or pinch of citric acid)
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The ingredients should be placed on the fire and brought to a boil. Boil the jam over moderate heat for no longer than fifteen minutes.
- Five minutes before the end of cooking, add cinnamon and lemon juice. Ready jam rolls up in the usual way.
Delicious rhubarb and apple jam
Rhubarb jam with banana: recipe
Banana has a mild, pleasant and slightly sweet taste. Together they make a pleasant combination of ingredients, giving the jam a sweet and sour taste.
You will need:
- Rhubarb – 500 g(stems)
- Banana– 1 medium-sized fruit
- Sugar – 500 g
- Lemon juice– one spoon or pinch of citric acid.
- Cinnamon optional
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The stems should be chopped into small centimeter cubes and covered with sugar.
- In this state, the rhubarb should stand for about four hours. During this time, the petioles will “release juice” and become ready for making jam.
- The petioles are poured into a saucepan and poured with lemon juice or a pinch of citric acid.
- Banana and cinnamon are added to the rhubarb. The mixture should be brought to a boil over high heat and only then switched to moderate heat. In this state, the brew should boil for no more than fifteen minutes.
- All this time, the jam should be actively stirred so that it does not burn to the bottom of the dish.
How to make rhubarb and banana jam?
How to make rhubarb jam with orange?
Orange will add a touch of freshness and freshness to this rhubarb jam. exotic taste. The important thing is that you do not need to remove the skin from the orange. It is she who has the maximum reserve healthy oils and a slight bitterness, which is normalized by sugar.
You will need:
- Rhubarb – 500 g(stems)
- Orange– 1 piece of medium size (sweet!)
- Sugar – 500 g(adjust yourself)
- Cinnamon optional
Preparation:
- The orange is washed and cut into thin slices
- Place the rhubarb with sugar on the fire, add orange and bring the jam to a boil.
- It should be cooked for five minutes over high heat and ten over moderate heat, then roll up the jam in the usual way.
Making delicious jam with orange and rhubarb
Rhubarb jam with lemon: recipe
This jam can be cooked in any two popular ways:
- With lemon juice
- With lemon pulp and zest
You will need:
- Rhubarb – 500 g(stems)
- Lemon- one small fruit
- Sugar– one kilogram (can be adjusted independently).
- Vanillin or vanilla sugar taste
Preparation:
- Young stems are washed and chopped. Stems with thick skin are cleaned.
- Chopped rhubarb should be covered with sugar and left in this state overnight or for at least several hours.
- Peel the lemon with a fine grater
- The lemon pulp is washed and cut into thin slices.
- The jam is put on fire, lemon pulp and one spoon of zest are added to the rhubarb (try to taste the jam, too much zest will add bitterness to the jam).
- It should be cooked for five minutes on high heat and ten on low, then roll it up in the usual way.
Rhubarb jam with lemon
How to make jam from rhubarb root?
Just like the stem, rhubarb root has a rich supply of substances. It can be included in the recipe to get the most healthy product.
You will need:
- Rhubarb – 500 g(stems)
- Rhubarb – 50 g(root)
- Ginger – 50 g(root)
- Sugar – 800 g
- Lemon– lemon juice or a pinch of citric acid
- Nutmeg taste
Preparation:
- Rhubarb, peeled from rough skin, is chopped into pieces and covered with sugar overnight.
- Rhubarb root rubbed on fine grater along with ginger root
- The jam is put on fire, grated root is added, lemon juice and nutmeg.
- It should be simmered over low heat for about twenty minutes and then rolled up in the usual way.
Rhubarb root can be added to preparations for the winter
Rhubarb jam with kiwi: recipe
You will need:
- Rhubarb – 500 g(stems)
- Kiwi – 500 g
- Sugar – 700 g(adjust yourself)
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The stems and apples should be chopped into small cubes and covered with sugar.
- In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
- Place the jam on the fire and bring to a boil
- Kiwi is peeled, the pulp is cut into small cubes and added to the jam.
- It should be cooked for fifteen minutes, stirring vigorously so that the mass does not burn to the bottom of the dish.
The jam takes on a pleasant yellow color with a green tint. If the kiwi is too sour, you need to add it to the jam. large quantity Sahara.
Making rhubarb and kiwi root jam
Rhubarb jam with ginger: recipe
Ginger rhubarb jam is not only delicious, but also very healthy recipe, especially for the cold season. Ginger and rhubarb have a rich supply of vitamin C, which strengthens the immune system and makes it resistant to colds.
For a small jar you will need:
- Rhubarb – 500 g(stems)
- Ginger – 50 g(root)
- Lemon– juice, two spoons
- Sugar – 500 g(adjust yourself)
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The stems should be chopped into small cubes and covered with sugar.
- In this state, the stems should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
- The rhubarb is placed on the fire and brought to a boil. After boiling, grated ginger root and lemon juice are added to the jam.
- It should be cooked for about fifteen minutes and then rolled up in the usual way.
Delicious rhubarb and ginger jam
How to make rhubarb and strawberry jam?
You will need:
- Rhubarb – 500 g(stems)
- Strawberries – 500 g
- Sugar – 400 g(adjust yourself)
- Vanillin or vanilla sugar optional
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The stems should be chopped into small cubes and covered with sugar along with strawberries.
- In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
- The bowl with rhubarb is placed on the fire and brought to a boil. Strawberries are added to it.
- Cook it for fifteen minutes over moderate heat, stirring vigorously so that the mass does not burn.
- Add vanillin for pleasant aroma and roll up the jam in the usual way.
Rhubarb jam with strawberries
Gooseberry and rhubarb jam: recipe
You will need:
- Rhubarb – 500 g(stems)
- Gooseberries – 500 g
- Lemon juice– one spoon
- Sugar– 500 g
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The stems should be chopped into small cubes and covered with sugar along with gooseberries.
- In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
- Gooseberries should be minced and added to the rhubarb.
- The mass is placed on the fire and brought to a boil. After this, keep on low heat Let the jam sit for fifteen minutes, stirring vigorously.
- Add lemon juice to the jam five minutes before the end of cooking and roll it in the usual way.
Rhubarb jam with gooseberries
Rhubarb jam with currants: recipe
This jam will turn out very fragrant and colorful due to rich taste berries.
You will need:
- Rhubarb – 500 g(stems)
- Currants – 500 g(red or black)
- Sugar – 700 g
- Vanillin optional
Preparation:
- Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
- The stems should be chopped into small cubes and covered with sugar along with the currants.
- In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
- The jam is placed on the fire and brought to a boil. It should be cooked for fifteen minutes, stirring vigorously.
Rhubarb jam with currants
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