Delicious rhubarb jam. Recipes for a tasty and healthy delicacy

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 cancer, improves digestion, and 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

You can make sweet and juicy jam with the addition of 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 this, 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 winter treat. In addition, preparation is easy and quick.

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 the thin skin with a knife and completely pulling it off;
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.

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

Classic rhubarb jam recipe

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

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

Rhubarb jam with lemon

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

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

Rhubarb and dandelion jam

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

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

Rhubarb jam with cherry leaves

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

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

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

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

Rhubarb and ginger jam

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

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

Strawberry, currant and rhubarb jam

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

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

Rhubarb and orange jam

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

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

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

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

Jam based on mango, rhubarb and apricots

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

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

Apple and rhubarb based jam

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

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

Rhubarb jam with hazelnuts

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

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

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

Video: rhubarb jam - healthy and extravagant!

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 a rather 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 the ingredients and set aside for 5 - 6 hours so that the rhubarb releases its own juice. If you are preparing a fairly large amount 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 already 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.

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 is considered very healthy because it contains ascorbic acid, pectin, sugars, rutin, malic and other acids. That is why rhubarb is preserved 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 with lemon

rhubarb stems - 1.7 kg.

sugar - 1.2 kg.

lemon - 1 pc.

Wash the stems thoroughly and get rid of the film. Next, cut the plant into small pieces in a way convenient for you.

Place the rhubarb in an enamel pan, add sugar and stir. Leave the product for 7 hours. After a while, place the heat-resistant container on the stove.

Set the heat to minimum and wait until the first bubbles appear. Cook the mixture for another 10 minutes. Remove the pan from the heat, wait 10-12 hours.

Repeat cooking the mixture again. Cool and leave at room temperature for 12 hours. Place the pan with the contents on the stove and repeat the cooking process.

As soon as the mixture boils, add the lemon and zest, chopped in a blender. Cook ingredients for 12 minutes.

Pack the jam into pre-sterilized jars, close the lids, and wait until it cools completely. The mass should be stored in a cool, dark place

Rhubarb and dandelion jam

lemon - 1 pc.

granulated sugar - 400 gr.

dandelions - 180 gr.

filtered water - 950 ml.

rhubarb - 300 gr.

Peel and wash the rhubarb stems and chop into pieces. Place the plant in an enamel pan, pour in water and freshly squeezed lemon juice.

There is no need to rinse the dandelions; pluck the leaves of the plant and add to the pan with the rhubarb. Boil for about 1 hour over low heat. After this, strain the mixture and put it back on the fire.

Add granulated sugar to the mixture, stir thoroughly. Simmer on low burner power until thickened. The finished jam should be poured into glass containers, covered with a lid and stored in the refrigerator.

Rhubarb and banana jam

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

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

Strawberry, currant and rhubarb jam

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

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

Rhubarb and 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.

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

Apple and rhubarb based jam

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

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.