Jam from rhubarb - delicious recipes of unusual sweet billets

Jam from rhubarb is an extremely useful sweet preparation, the taste of which can be greatly varied by preparing it with the participation of fruits, berries, spices and other additives. Sophistication and impressive valuable characteristics of the received sweets will satisfy the diverse needs of a wide range of consumers.

How to cook rhubarb jam?

Like any other workpiece, rhubarb jam has its own cooking features and a certain established order of actions when executing recipes.

1. The rhubarb for jam should be cut at the beginning of summer, in the first half of June, while the petioles are young, juicy, tender, without coarsening areas and without the excess of oxalic acid, which accumulates to the maximum with further maturation.
2. Cut stems, unless prescribed otherwise, washed, dried, cleaned from the outer thin skin and cut into cubes.
3. The prepared sliced ​​mass is supplemented with sugar or sugar syrup, left to separate the juice or immediately put on the cooker.
4. How much to cook the rhubarb jam depends on the desired density of dainty and the technology used. On average, to get the optimal taste qualities of sweetness and preserve the valuable properties of the base product, you must boil a treat 10-20 minutes.
5. For long-term storage, jam from the rhubarb stems is sealed in sterile jars with boiled lids and wrapped upside down until completely cooled.

How to cook jam from rhubarb for the winter?

Having prepared jam from rhubarb for the winter , and using a delicacy regularly with tea, you can be sure that the body will receive a significant proportion of vitamins and valuable elements that will strengthen immunity in the cold season. In addition, the excellent taste of sweetness will surprise with sophistication and novelty.

Ingredients:

• rhubarb - 1 kg;
• granulated sugar - 1 kg.

Preparation

1. Stems of rhubarb are diced. You can leave a peel here.
2. Put the ground mass in an enameled container, pouring the layers with sugar and leave for a day.
3. Place the container on the stove and warm it with stirring until it boils.
4. Cook the jam from the rhubarb from the boiling point 10-15 minutes.
5. Pack the treat hot with the cans and seal it or lay it in sterile containers after cooling and store it in the refrigerator.

Jam with rhubarb with orange - recipe

Aromatic and extraordinarily tasty is jam from rhubarb with orange . Citrus is used entirely together with peel and zest. Pre-blanched for two minutes, the fruit is cut into cubes, removing all available bones. Stems of rhubarb in this case, it is better to peel before cutting.

Ingredients:

• rhubarb - 1 kg;
• oranges - 2 pieces;
• granulated sugar - 1,5 kg.

Preparation

1. Prepared properly rhubarb and oranges are diced, mixed with sugar and left until the juice is separated.
2. Have a mass on the stove, warm with stirring until boiling and boil for 20 minutes.
3. Hot jam jam from orange and rhubarb into sterile jars, wrap.

Jam with rhubarb with banana - recipe

Jam with rhubarb with a banana will please with refinement and an incredible fragrance. It is preferable to use ripe or overripe banana fruits for the recipe, cleaning them and cutting them into medium-sized mugs. Minimal heat treatment of sweetness will save a maximum of vitamins and freshness of taste.

Ingredients:

• rhubarb - 1 kg;
• bananas (peeled) - 0.5 kg;
• granulated sugar - 1 kg.

Preparation

1. Prepared properly purified rhubarb is placed in a jam cooking container, covered with sugar, left for several hours to separate the juice.
2. Add the chopped bananas, place the workpiece on the stove, warm it to a boil, often stirring.
3. Boil a delicious jam of rhubarb after boiling for 3 minutes, cork in sterile jars, wrap.

Jam with rhubarb and strawberries - recipe

Fans of unusual flavor combinations will be satisfied with the result of the performance of the next recipe. Unusual and original will be jam from strawberries with rhubarb. Simultaneous maturation of the two components allows you to prepare a delicacy of fresh berries and young stems, obtaining a perfect workpiece for all characteristics.

Ingredients:

• rhubarb - 1 kg;
• Strawberry - 1 kg;
• lemon - 1 piece;
• granulated sugar - 1,5 kg.

Preparation

1. The sliced, previously peeled rhubarb is mixed with sugar and left for several hours.
2. Boil the mass after boiling for 10 minutes.
3. Add the prepared strawberries, prepared from the sepals, cooked for 15 minutes, add lemon juice.
4. After 5 minutes, spread the fragrant jam from strawberries and rhubarb on sterile cans, cork, wrap.

Jam made from rhubarb with ginger

Piquant and aromatic is a rhubarb jam with ginger and cinnamon. In this case, the delicacy is cooked in three steps: each time the preheating is heated to a boil, cooked a minute and left until cooling. Thanks to this technology, the integrity of the chopped stems and the transparency of the syrup remain intact.

Ingredients:

• rhubarb - 1 kg;
• ginger fresh ground - 1-2 tbsp. spoons;
• cinnamon - 1 teaspoon;
• granulated sugar - 1 kg.

Preparation

1. Prepared peeled and chopped stems are covered with sugar and left until the juice is separated.
2. Add the grated root ginger and cook the treat 3 times for 1 minute.
3. Before the last boiling, add cinnamon, boil the mass for a minute, unfold it on sterile containers, seal, wrap.

Jam with rhubarb with apples - recipe

The next recipe for rhubarb jam for the winter is performed with the addition of apples, which will give the sweetness a special freshness, extra flavor and density. You can experiment with taste by making a delicacy with oranges, ginger or putting a bit of ground cinnamon, cardamom, cloves in the preparation.

Ingredients:

• rhubarb - 1 kg;
• apples - 400 g;
• water - 200 ml;
• granulated sugar - 1,5 kg.

Preparation

1. Prepared, chopped rhubarb and peeled with cubes or slices of apples are poured with water and boiled for 20 minutes.
2. Sprinkle sugar and cook jam from rhubarb with apples after boiling for another 20 minutes.
3. Lay out a treat on sterile containers, cork, wrap up until complete cooling.

Jam with rhubarb with dried apricots - recipe

Even more tasty and rich will be jam from rhubarb with dried apricots and apples. In this case, the composition of sweetness is supplemented with pectin, which contributes to obtaining a thicker texture of the workpiece. Apple fruits here get rid of the peel and cut into small cubes, like dried apricots and peeled rhubarb stalks.

Ingredients:

• rhubarb - 1 kg;
• dried apricots - 1 glass;
• apples - 500 g;
• water 100 ml;
• pectin - 1 sachet;
• granulated sugar - 1 kg.

Preparation

1. Crushed rhubarb stems, apples and finely chopped apricots are poured with water and warmed to a boil.
2. Pour in the sugar, cook a mass of 25 minutes.
3. Stir in the jam pectin, warm up for 5 minutes, lay out to send on sterile containers, cork, wrap.

Jam with rhubarb and gooseberry

Prepare jam from rhubarb, recipes which are both simple and exquisite, can be added with gooseberry. The berries will bring novelty to the classic taste and texture of the delicacies, make it unusual and most enjoyable for consumption. The proportions of the ingredients and the sweetness of the billet can be adapted according to their taste preferences.

Ingredients:

• rhubarb - 1 kg;
• gooseberries - 1 kg;
• granulated sugar - 2 kg.

Preparation

1. Sliced ​​peeled rhubarb, mixed with prepared, delivered from the stems and tails gooseberries, pouring layers of sugar.
2. After 3-4 hours have the workpiece on the stove and cook 3 times for 5 minutes, each time leaving the mass to cool.
3. At the last boiling lay hot jam on sterile vessels, seal, wrap.

Rhubarb jam in the multivark

It is most convenient to prepare a delicacy in the multivarquet, which evenly and gently warms the contents of the bowl, keeping the transparency of the syrup and qualitatively softening the chopped stems. In this case, the composition of the billet is supplemented with juice and lemon zest, which will refresh the classic taste of sweetness and give it a special fragrance.

Ingredients:

• rhubarb - 700 g;
• lemon - 1 piece;
• granulated sugar - 700 g.

Preparation

1. In the bowl lay the peeled and chopped rhubarb stalks, add sugar, juice and lemon peel without a white part.
2. Turn on the device in the "Quenching" mode, remove the valve and prepare the rhubarb jam with a lemon for 1 hour.
3. Warm the mass for 5 minutes in the "Steam cooking" mode, lay out on dry and sterile containers, seal, wrap.

Jam from rhubarb in the bread maker

Jam from rhubarb and currant, cooked in the bakery according to the following recipe, has a pleasant sweet and sour, completely not cloying, taste and soft, soft, well-liked texture. If you want to get a more dainty treat, you can add a packet of gelling sugar 5 minutes before the end of the program.

Ingredients:

• rhubarb - 300 g;
• currant - 300 g;
• granulated sugar - 400 g.

Preparation

1. In a bucket of bread makers, a prepared washed and dried currant is covered, then chopped rhubarb stalks and sugar.
2. Choose a mode for cooking jam, wait for the signal.
3. They seal the treat in sterile jars, wrap it.