We are used to making jam made from raspberries, strawberries, currants and other berries. However, rhubarb jam is no less popular. Yes, do not be surprised, but this perennial herb is great as an ingredient for jam. As a result, the product turns out not only tasty, but also useful, because it is not a secret to anyone that rhubarb has a lot of useful properties.
Before telling you a few recipes for rhubarb jam, I want to tell you how to procure raw materials and give a couple of recommendations.
If you decide to cook rhubarb jam, then you should hurry with the preparation of raw materials. It is necessary to collect the plant until mid-June, since later the stems become rigid and they accumulate oxalic acid, and this will not in the best way affect not only the quality of the product, but will also pose some threat to health.
After you have collected the rhubarb stalks, you need to peel them from the thin skins, otherwise they will be tough.
You should not make jam in tin or copper, as this may lead to oxidation. Store the product preferably in glass jars in a dark and cool place.
After we have informed you about the preparation stage, you can move on to what this article was for and thought about it - present to your attention a couple of interesting recipes for rhubarb jam.
Classic rhubarb jam
You will need:
- rhubarb stalks - 1 kg,
- sugar - 1 kg.
Method of preparation:
- Rhubarb stalks wash, dry and cut into cubes.
- Fold the sliced rhubarb into a non-metallic pan, add sugar. Leave for a day.
- After the designated time, mix the jam and put on a slow fire.
- While stirring the jam periodically, bring it to a boil, after boiling you need to cook a little more (no more than a quarter of an hour).
- Spread the cooled rhubarb jam in glass jars and close with plastic covers. Store in the refrigerator.
Rhubarb jam with cherry leaves
You will need:
- rhubarb stalks - 1 kg,
- sugar - 1 kg,
- cherry leaves - 100 g,
- water - 200 ml.
Method of preparation:
- Rhubarb stalks, wash, cut into small cubes.
- Now syrup should be made from sugar and water. During cooking, add half the leaves of the cherry. Once the sugar has dissolved, remove the leaves.
- Pour rhubarb with boiling syrup.
- Add the remaining cherry leaves to the cooled rhubarb jam and bring the mass to a boil again, then cook for a few minutes until the jam is fully prepared (the rhubarb petioles should be transparent and the syrup thick). Leaves take out
- Hot jam is poured into pre-sterilized jars and rolled up with lids. Store in a dark, cool room.
Rhubarb jam with oranges
You will need:
- rhubarb stalks - 1 kg,
- orange - 0, 5 kg,
- sugar - 1 kg.
Method of preparation:
- Stems of my rhubarb, obsushivaem and cut into small pieces.
- Put the rhubarb in the pan and sprinkle with some sugar.
- We clean the oranges (we do not throw away the zest, we will need it in the process of preparation), cut it into small pieces, remove the bones.
- Mix oranges and rhubarb. Leave the mass for 4 hours to dissolve the sugar.
- After the designated time has elapsed, put the pan with rhubarb and oranges on the fire, add a pound of sugar and bring the mass to a boil.
- As soon as the jam begins to boil, pour the remaining sugar, grated orange zest and bring the jam to the boil again.
- After boiling, jam should be boiled for another 5 minutes over low heat.
- We pour hot jam from rhubarb and oranges in cans, close the lids.
By the way, according to this recipe, you can cook rhubarb jam not only with oranges, but also with lemons, and even with pineapples. Experiment!
Rhubarb jam with ginger “Five minutes”
“Five minutes” is called jam, which is cooked for 5 minutes. As a result, in the prepared product all the useful properties of the ingredients are preserved, which usually with longer heat treatment do not carry the same benefit. Store this jam must be in the refrigerator, otherwise it can deteriorate.
You will need:
- rhubarb stalks - 1 kg,
- ginger - 1 spine,
- sugar - 1 kg.
Method of preparation:
- Stems of my rhubarb, dry them a little and cut them into 1, 5 cm long pieces. Put in a non-metal pot.
- Add some water. We put on fire.
- Add sugar. Bring to a boil.
- Add ginger grated on a fine grater (if no fresh one is found, you can use dry ginger powder).
- While stirring periodically, the jam must be kept on the fire until ready. Understand that rhubarb jam is ready, it is possible by the fact that in the total mass there are no more solid pieces left.
- Rhubarb jam and ginger should be slightly cooled, put into a glass dish and put into the fridge.
Rhubarb jam in three steps
You will need:
- rhubarb stalks - 1, 5 kg,
- sugar - 1 kg,
- lemon - 1 piece.
Method of preparation:
- Wash rhubarb, peel off the skin, cut into slices approximately 0, 5 cm thick. Pour with sugar and leave for 6-8 hours for rhubarb to make juice.
- After the designated time has elapsed, put the pot on the fire and bring to a boil. Let simmer for about five minutes and remove from heat.
- Leave the rhubarb jam for 12 hours, then bring to the boil again and cook for 5 minutes.
- Jam should be left again for 12 hours. Then add grated on a fine grater or lemon (peeled) ground in a blender. Put on the fire and boil for 10 minutes.
- We pour hot jam over cans, close the lids. We remove in the refrigerator.
As you can see, dear visitors of our portal, jam is prepared not only from berries, rhubarb can also become an excellent ingredient. Have you ever prepared jam with the addition of this plant? Share with us the recipe and your secrets of its preparation in the comments to this article.