Having written, I received quite a lot of comments in which people wrote that they did not even imagine that so many interesting dishes could be prepared from this useful spring plant.

But in addition to salads, soups and casseroles, there is still a sufficient number of interesting sweet dishes - and much more, such as mousses, jellies and, of course, jam. Probably everyone has ever tried this rhubarb treat? And you know firsthand how delicious it is!

But you can cook it in a company with berries, for example, with strawberries, or with citrus fruits, using oranges or lemons; or with apples, they are a bit "related in aroma and taste." There are even recipes where champignon mushrooms are added to the jam. And I will have such a recipe in my article today. In any of the options, such sweetness is always desirable on the table, especially with tea, and especially on long winter evenings.

You can cook a delicious treat in such a way that no one will even guess what is in it. For example, remember, we already prepared this! When I want to surprise my friends, I always take out a jar of watermelon, and serve it in a vase for tea, no one can guess the composition !!!

Well, let's get started ...

We need:

• rhubarb - 1 kg
• sugar - 1.5 kg

Preparation:

This is perhaps the simplest recipe I know of. It has only two components and it is very, very easy to prepare it. It is well stored for a long time, and eats beautifully in winter, reminding us of summer.

1. Peel the rhubarb stalks from the rough skin. To do this, you need to slightly pull the tip from the edge of the stem, and the skin itself will peel off with a long thin curling ribbon.

It is better to use young shoots for cooking. They are not yet coarse, they contain all the juice that the plant has accumulated throughout the long winter. In addition, they are not yet so acidic, since oxalic acid has not yet accumulated in them.

Such stems are juicy, tender, with a pleasant light apple flavor and aroma. Therefore, our treat will turn out as it should.

2. Cut the petioles into pieces, about 1-1.5 cm in size, as you like. Someone likes the pieces to be more tangible, while others like a treat that looks like jam or confiture, that is, more puree.

3. Transfer the cut pieces to a bowl or a suitable saucepan, preferably an enamel one. Since the vegetable contains acid, oxidative reactions will occur during cooking and interaction with air, and copper or iron dishes will not be suitable for these purposes.

4. Cover the cut pieces with sugar, so that they are all covered with it. This will take about half of the cooked sugar. Save the rest of the sugar, we will still need it.

We need the rhubarb to release the juice, while the sugar should dissolve as much as possible. And the pieces should lie in the resulting sugar syrup and soak them as much as possible.

They will become translucent. If the color of the stems is green, then the pieces will be greenish-yellow, and if the color is pink-red, then the color of the present pieces will be the color of red wine, with pleasant pink tints. In general, the color in both cases will be pleasant.

As a rule, the whole thing will be insisted for 10-12 hours. It is convenient to fill the contents with sugar and leave overnight, covered with a towel. And in the morning you can continue cooking.

5. Sugar syrup released by the morning must be drained into a saucepan and put on fire. Heat the contents and add all the remaining sugar. We cook the syrup more saturated and concentrated.

Stir so that the sugar does not stick to the bottom and dissolves faster.

6. When the sugar is gone and the syrup is boiling, you can add the chopped pieces. Stir gently, bring to a boil and heat for 5 minutes.

In this case, foam will form, we will remove it so that the jam turns out to be clean and amber, like a tear.

After 5 minutes, remove the basin from heat and leave to infuse and cool. There is no need to stir and injure the rhubarb pieces.

You can leave to infuse until the evening, that is, again for 10 -12 hours.

7. When the syrup has completely cooled down and infused, soaking each piece, you need to put the basin on the fire again and heat to a boil. Cook again for 5 minutes, skimming off the foam.

The second time it will be formed quite a bit.

8. Reduce the heat to the smallest so that it only warms up, but does not boil more, and immediately begin to lay out in sterilized jars.

You need to fill the cans to the very top, quite tightly. Make sure that no air bubbles remain.

9. Having spread out on the banks, immediately cover with sterilized metal lids. When all the cans are full, do not open the lids and tighten them using a seaming machine.

10. Turn the jars over and put on the lid, cover with a towel and leave to cool. After a couple of days, the jars can be turned over to their normal position and stored.

It is best to store them in a dark, cool room with a temperature not exceeding 20 degrees. It will be stored all winter.

If it is not possible to roll up the cans, then you can warm it up for the third time. To do this, after the second time, again withstand the contents for 10 - 12 hours, and once again put to languish for 5 minutes.

Also pour the jam into sterilized jars and close with ordinary screw caps. Or in the old fashioned way, cover with thick paper and tie with a cord or elastic band.

Council !!! Be sure to sterilize both jars and lids in both cases. Try to put it in hot jars. Make sure they fill tightly, without the formation of air pockets.

Here's a quick and easy recipe. Cook and store for the winter.

Now for the next recipe.

Rhubarb jam with orange

If you want a richer taste of a sweet treat, you can add additional ingredients to the ingredients. And one of these safe components are citrus fruits - lemon and orange.

Since rhubarb itself has a slightly sour taste, we will leave the lemon for other recipes, but the orange is just what we need. We will cook with him according to this recipe.

We need:

• rhubarb - 1 kg
• sugar - 1.3 - 1.5 kg
• water - 50-60 ml
• orange - 1 piece (large)
• ginger - 20 grams of fresh root, or 0.5 teaspoon of dried

Preparation:

As already noted, try to make jam from fresh shoots, that is, from May or June rhubarb. At this time, it is the juiciest and most delicious. Its stems have not yet become unnecessarily hard and fibrous, and oxalic acid has not yet filled it with its acidic component.

1. Rinse and dry the stems thoroughly. Then peel off the upper skin, it is tough and use it for food to nothing.

2. Cut the stems into small pieces 1 - 1.5 cm thick. Such pieces will not boil too much and will be felt when we eat.

3. Remove the zest from the lemon, only its orange part. The white part is bitter, so we don't use it. You can grate the zest or use a vegetable peeler to cut it off. If she cuts thick slices, they should be cut thinner. In the first case, the zest will give taste and smell, and in the second, in addition to the above, it will also be quite tangible when consumed.

4. Then squeeze the juice from the orange. You can use a juicer, or you can simply squeeze the juice out with your hands.

There are recipes where they do not squeeze the juice and peel the zest, but simply cut the orange into pieces, along with the peel, by the way. In this case, they prepare according to the same scheme. But I like the option offered today more, since in this case the jam turns out to be more uniform and refined, both in appearance and in taste.

Choose the method to your liking.

5. Pour sugar into a suitable container. Let me remind you that it is better not to use copper or iron dishes for this, it is better to take an enamel basin or a saucepan. Pour sugar over with water and put on very low heat.

There are two different sugar values \u200b\u200bin the recipe. If you like sweeter, then add more of them.

Our task is to completely dissolve sugar in a small amount of water, and prepare a syrup.

When sugar begins to dissolve, add orange juice to a saucepan and continue simmering also over low heat.

6. Stir the contents while cooking, and make sure that sugar does not accumulate on the bottom and does not stick. So gradually bring to a boil, by which time it should completely dissolve.

7. Add sliced \u200b\u200brhubarb and orange zest, stir gently with a wooden spatula and bring to a boil again. In this case, fire can be added.

Add ginger. It goes very well with the plant, and gives just a unique taste and aroma, as well as a light spice, which will be very useful with both one component and another.

You can peel and cut a fresh root, or you can use dried as a powder.

As soon as the contents boil, reduce the fire again and cook to the end over medium heat so that the mass does not boil unnecessarily. Foam will appear during cooking, it must be carefully removed.

8. Cook for 25-30 minutes until thickened and the excess liquid boiled away. Rhubarb cooks quickly enough and softens quickly. Therefore, in order to preserve the integrity of the pieces, it is necessary to mix extremely carefully, otherwise they will fall apart and the mass will become more like confiture.

Stir with a wooden spatula.

9. We must have cans and lids prepared in advance. They must be thoroughly washed and sterilized. They should be ready for the end of cooking, as we will use them immediately.

10. When 25-30 minutes have passed, the jam will change its color to a darker color and thicken slightly. When finished, we pour it into jars and immediately close it with lids. Both screw caps and seamer caps can be used.

11. Turn the jars and leave in this position until they cool completely.

Following the same scenario, you can prepare sweets using apples, bananas and kiwi. It makes no sense to describe the whole process, since it is exactly the same as the previous one.

By the way, you can also use an orange with an apple. And it will be a completely different, but no less interesting story.

As additives, you can add cinnamon, ginger, lemon zest to the recipe. All this adds new flavor notes and enriches the familiar taste.

Super-recipe for jam with champignons

When I was preparing today's article, I found such an interesting and unusual way of cooking. I liked the recipe itself, and the video itself, and the author of its execution. In my opinion, this is a real master of his craft. He is so passionate about his occupation that he just comes up with recipes on the go. They are born to him by themselves.

This can only happen when there is a lot of cooking experience, and when a person really loves what he is doing. In this case, the most real masterpieces are born.

And here is one of the recipes for such a culinary masterpiece. Take your time and take a look. You rarely see this.

By the way, this is the promised recipe for jam with rhubarb and champignons.

That's really really - useful and extravagant! You can't argue with that. We wish the author further creativity and the same amazing and wonderful recipes!

Basic cooking principles

I hope that from the above, everyone understands the basic principles of cooking. You can make jam:

• with its own rhubarb juice
• on sugar syrup cooked in a little water, or a mixture of water and juice
• on cooked rhubarb puree

You can cook it using:

• berries - strawberries, raspberries, currants, red and black
• apples
• citrus (orange, lemon)
• banana

And even using champignons, as we could see in the recipe video.

As flavoring additives you can use:

• ginger fresh and dried
• cinnamon
• orange or lemon zest
• hot red pepper
• star anise

• use the stems for cooking from May to the end of June, while they are in the juice itself
• be sure to peel the top layer of tough skin
• do not use copper and iron utensils for cooking
• put ready-made jam only in sterilized jars and close with sterilized lids
• store in a dark cool place for 1 year

And if we take into account all these factors, and prepare jam for the winter, then on cold winter evenings over a cup of tea we will warmly remember the summer and wait for its arrival in order to prepare a new delicious sweet treat next season.

Enjoy your meal!

Rhubarb jam Is a very tasty, healthy delicacy, because its main component contains rutin, pectin substances, ascorbic acid. It must be harvested in mid-June, until the stalks have become rough and tasteless.

Rhubarb jam for the winter

Wash 1 kg of rhubarb thoroughly, chop into cubes after drying. Leave the peel at the same time. After 24 hours, gently stir the contents of the saucepan and set on low heat. Stirring from time to time, let the workpiece boil a little. After cooling the jam while still cold, put it in the jars, seal with plastic lids.

Rhubarb jam recipes

Cherry Leaves Recipe

Required products:

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

Preparation:

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

Rhubarb jam with orange

Chop 1 kg with a petiole into slices 1 cm wide, put the slices in a bowl where the workpiece will be cooked, sprinkle with 2 tbsp. spoons of sugar. Remove the zest from one orange fruit. Chop 0.5 kg of oranges into small pieces, removing all seeds. Transfer the oranges and orange juice to the main contents. Sprinkle with another tablespoon of sugar. Cover the vessel, let it brew for four hours to completely dissolve the sugar crystals. Put the saucepan on the fire again, pour out the contents of one packet of gelling sugar. Boil the mass, add the rest of the sugar. Enter the grated zest, boil again, cook for five minutes on low heat.

Ginger recipe

Wash 1 kg of stems, dry, chop into pieces, transfer to an enamel saucepan. Pour in a little water, place on a burning flame. Enter 1 kilogram of sugar, bring to a boil. Mix with grated ginger root, stirring occasionally until tender. Add the ginger root. Dry ginger powder is also acceptable. Stir occasionally, then darken the workpiece over the fire. Determining readiness is quite simple: solid pieces will disappear in the total mass. Cool the jam slightly, transfer to a glass jar, put in the refrigerator.

Rhubarb jam with lemon

Wash 1.5 kg of stalks, peel off the skin, chop into pieces, pour in 1 kg of granulated sugar, let stand for 8 hours to let the juice start to stand out. As soon as the time runs out, move the container to the stove, bring to a boil, let the jam boil for 5 minutes, and then leave it for 12 hours. Add the grated lemon, place on the stove with medium heat, cook for 10 minutes. Transfer to previously prepared containers, tighten with tin lids.

Be sure to treat your guests with the preparation described.

Jam with orange peels

Peel 1 kg of pink stems, chop into square slices, pour 1.3 kg of sugar, send to a cool place for a few hours. During this time, the sugar should dissolve. Place the syrup on low heat for 10 minutes, cook for about forty minutes, be sure to remove the foam. Close the prepared hot treat with plastic lids. It is best to cover the seams with parchment paper first. To add a piquant taste, you can add ground ginger to the recipe.

Strawberry Gelatin Recipe

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

Try and.

And here is another interesting cooking option:

Toss 1 jar chopped pineapple with 5 cups chopped rhubarb stalks and 4 tbsp. granulated sugar. Boil over medium heat and continue cooking for 10 minutes, stirring regularly. Sterilize the container. Remove, add a sachet of strawberry powder, place in the calcined containers, screw the lids on, boil for a quarter of an hour and place in the refrigerator for storage.

Raspberry variant

In a cup, mix together 1.2 kg of peeled rhubarb, leave overnight to juice. Pour it through a sieve into a container, 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 a treat, wrap with tin lids.

In early June, with the harvest of purple rhubarb stalks, real summer begins. The fleshy leaves and peduncle of the plant contain a storehouse of nutrients. These are vitamins, including K, which affects blood clotting.

Rhubarb is rich in microelements: potassium, magnesium, zinc, selenium, as well as acids: oxalic, ascorbic, folic, malic, amber. The petioles are made up of coarse fibers and water and help the intestines.

Rhubarb is a great product for those who are watching their weight. There are only 13 calories in 100 grams of nature's gift, 0.7 grams of protein, 0.1 grams of fat, 2.5 grams of carbohydrates.

The plant tastes good. The hostesses have adopted the dignity of a native of the East. They process the stems to produce various dishes. In Latvia they make an unusual filling for pies, in Russia - delicious preserves, jam, compotes and jelly.

The stems are harvested in late May or early June. Young shoots are cut, the leaves are thrown away. Suitable for jam and flower stalk until it bloomed and hardened.

Thick petioles are peeled from the upper skin and used in cooking. Rhubarb is combined with fruits and berries to create a unique flavor and aroma.

Rhubarb is good as the main component of the preparation and as an addition to the delicacy. On average, 100 grams of ready-made jam contains about 300 kcal.

Rhubarb and Orange Winter Jam

The recipe for making rhubarb jam with a citrus representative has earned recognition due to its amazing shade and taste. It combines the sourness of an orange. rhubarb and a subtle spicy note of ginger root.

Ingredients:

• 500 g rhubarb
• 700 g sugar
• 1 orange
• 1.5 cm ginger root

Preparation:

The red stalks of rhubarb are washed in cool water and dried. Thick petioles are peeled, cut into cubes: thick ones are cut lengthwise and then across. Rhubarb is placed in a container. The orange is peeled. Cut into pieces. added to rhubarb

The contents are filled with sugar, left for 8 hours. Rhubarb gives juice, soaked in sugar syrup.

Stir and put on high heat. Leave to boil, then cook over medium heat for 5 minutes. This removes the resulting foam.

Ginger root is grated and added to jam. Cook for another 10 minutes and turn off the heat.

During cooking, jars are sterilized, for example, in a double boiler. After cooling down, put the jam into a sterilized dish. After twisting, wait until the contents have cooled down and put them in a cool place: in a refrigerator or caisson.

Rhubarb and lemon jam

Lemon in combination with rhubarb will enhance the delicate sour taste, give a beautiful emerald hue. For jam, take whole lemon slices with peel or just the pulp and grated zest.

Ingredients:

• 500 g rhubarb
• 500 g sugar
• 1 lemon
• 80 ml water

Preparation:

Rhubarb is washed in advance and dried. The washed rhubarb is cut into pieces.

While it dries, water is poured into the pan, sugar is poured in, stirring to form a sweet syrup.

The slices are dipped into a saucepan. The jam is brought to a boil and cooked over low heat to thicken the liquid. After they are removed from the heat, cover the pan to keep warm and let the workpiece brew for 5-6 hours.

The lemon is cut lengthwise, then crosswise, to form small thin slices.

When the jam is infused at the right time, lemon is added to it, boiled until foam appears. After cooling, it is poured into sterilized jars and rolled up.

Ingredients:

• 500 g rhubarb
• 500 g sugar
• 2 bananas.

Preparation:

Washed and peeled petioles are cut into cubes, placed in a saucepan with sugar, mixed, left to brew for 1 hour.

Then the contents are put on low heat and stir. After boiling, turn off the heat and leave for 6-8 hours.

Then the jam is heated again, let it boil.

Peel bananas, cut into rings and add to the contents. Allow to boil, and then turn off the heat, leave to infuse for 6-8 hours.

Cook for the third time over low heat for 5 minutes. Slightly cooled jam is transferred to prepared sterilized jars.

The combination of the first summer berry and rhubarb is an excellent recipe for those who like to experiment and don't like sugary strawberry jam only. Sweet berry and sour rhubarb create an amazing taste.

Ingredients:

• 500 g rhubarb
• 500 g strawberries
• 600 g sugar

Preparation:

Rhubarb stalks are washed under cold water and dried. Peel the thickest ones. Cut the stems into pieces and transfer to a saucepan.

Pour granulated sugar on top and leave for 3-4 hours for the rhubarb to give juice.

Then put the container with the future jam on high heat. They wait until the contents boil, turn down the heat, making it weak. Remove the foam as it cooks.

At this time, strawberries are prepared: they are washed and dried in advance, then cut into 4 parts, small berries - in half.

10 minutes after the start of cooking the jam, add strawberries, mix and cook for another 20 minutes.

Ready hot rhubarb jam with strawberries are laid out in sterilized glassware, rolled up and waited until it cools down. Then the treat is put away for storage.

Cooking jam in a slow cooker

The multicooker helps out when you need to quickly and without hassle make jam. With household appliances, they do not stand over the brew, but go about their business. The multicooker will also make sure that the delicacy does not burn and is not overcooked.

Ingredients:

• 500 g rhubarb
• 500 g sugar
• 1 orange

Preparation:

Rhubarb is washed and dried. Peel the thick petioles and cut into cubes.

Peel the orange and divide the fruit into slices. Rhubarb and orange are placed in a multicooker bowl. Pour granulated sugar, mix. Leave the contents of the container for 2-3 hours to extract juice from the products.

After the specified time, turn on the "Jam" or "Stew" mode in the multicooker for 1 hour.

After turning off the device, leave for 15 minutes to cool. Then the jam is transferred to glass jars, covered with lids. Store your homework in a cool place.

Many people grow rhubarb in the garden in the summer, but some do not know what to do with it. Roll up rhubarb jam for the winter. Especially for you, I have selected the most delicious recipes from this plant. I also recommend that you familiarize yourself with the point benefits and harms, which will tell you why you need to eat rhubarb and for whom it is dangerous.

Before starting the cooking process, I want to give a couple of tips to help you cook the most healthy jam. The raw material must be harvested before June 15th, at which time rhubarb is very juicy and soft. After this date, the stems will acquire a sour taste and hardness. After collecting from the petioles, you need to remove the thin skin.

Note! When choosing cookware, the first step is to weed out the tin and copper pots, otherwise it will lead to oxidation!

In principle, the most important points, as I have told you, now there is little to do. Well, let's get started?

Classic rhubarb jam for the winter

Ingredients

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

Preparation

1. Peel the rhubarb stalks, cut them into small cubes, put them in a saucepan, pour sugar on top, mix everything thoroughly with a wooden spatula and leave for 24 hours.

2. The next day we put the container on a medium flame, and with constant stirring, bring to a boil. Reduce heat and cook for another 15-20 minutes. Remove the saucepan from the stove and cool at room temperature.


3. Prepare the jars and pour the cooled rhubarb jam into them. We seal with lids, store in a cool place, it is best to use a refrigerator.

With the addition of orange

Ingredients

• rhubarb stalks - 1.5 kg;
• oranges - 700 g;
• granulated sugar - 1.5 kg.

Preparation

1. Cut the rhubarb stalks into pieces, the length of the block should be about 1 cm. Transfer them to a saucepan, add 5 tbsp. tablespoons of sugar.

2. Remove the peel from all oranges and rub the zest from only one fruit on a coarse grater. Cut the citrus fruits into small cubes, removing all the seeds. Pour the released juice into a container with rhubarb and add oranges. Pour a pound of granulated sugar into a saucepan, leave until the sugar crystals are completely dissolved (for about 4-6 hours).

3. At the end of this time, set the dishes with the contents to cook on a moderate heat. After the mass boils, add the remaining sugar, mix and bring to a boil again. We reduce the flame, cook for about 5 minutes.


4. We prepare sterilized jars and lids. Pour boiling jam into them and quickly tighten the lids. Turn it upside down until it cools completely. Store in a cool place.

Rhubarb jam with lemon

Ingredients

• prepared rhubarb stalks - 1200 g;
• sugar - 1200 g;
• large lemon - 1 pc.;
• boiled water - 160 ml.

Preparation

1. Chop the stems with a knife. And we start cooking the syrup. To do this, mix sugar and water, put on the stove, cook until the sugar grains dissolve. The syrup should turn out to be thick, add chopped rhubarb to it and cook over low heat until foam forms, which must be removed during cooking. Remove the pot of rhubarb from the heat, cover with a lid and wrap it in a blanket and leave it in this form for a day.


2. After the specified time has elapsed, cut the lemon into thin slices together with the zest and add to the rhubarb. Bring it to a boil again, pour it into prepared containers. We put it away for storage.

With banana

Ingredients

• bananas - 900 g;
• peeled rhubarb stalks - 1100 g;
• granulated sugar - 900 g

Preparation

1. Cut the rhubarb stalks into cubes, add sugar, wait for the syrup to appear (about 3-4 hours). Bring to a boil and leave overnight, during which time the rhubarb is well saturated with the released juice.


2. Remove the peel from the bananas and cut into slices 0.5 mm thick. Transfer to a pot with the plant and simmer for about 5 minutes. We pour it into sterilized jars.

With strawberry

Ingredients

• rhubarb stalks - 1.3 kg;
• sugar - 1.3 kg;
• strawberries - 650 g.

Preparation

1. Cut the stems, sprinkle with sugar, leave until the crystals disappear.

2. Add strawberries. If the berry is large, then cut it in half.

3. Bring to a boil over low heat and then cook for another 10 minutes, do not forget to constantly stir the contents of the pan.


4. Roll up hot, wrap in a blanket until it cools.

Benefit

Scientists have long proved that rhubarb is rich in vitamins and trace elements that enter the human body and have a beneficial effect on it. So is rhubarb jam. Due to short-term heat treatment, it does not lose its beneficial properties and is in some way a drug. It helps to improve the functioning of the gastrointestinal tract, enhances the immune system, helps to heal faster scratches and wounds on the body, strengthens bones, prevents pneumonia, has a beneficial effect on the heart and blood vessels, and enriches the blood with iron. In addition, rhubarb can be used as an antipyretic agent.

Harm and contraindications

No matter how good the list with benefits is, however, everything has contraindications, and rhubarb is no exception.

So, after all, this tasty and healthy jam should not be accepted by people:

• suffering from diabetes mellitus;
• obese;
• with an allergic reaction;
• with intestinal upset.

To use, but in small quantities, it is allowed:

• pregnant women;
• children;
• people who have hemorrhoids and rheumatism.

It is better, of course, to consult with a specialist, and then he will select a dosage especially for you. Only then can you feast on rhubarb jam in winter.

Video recipe

And finally, I would like to add, everything needs to be used in moderation and then it will benefit you.

I suggest you watch a video on making rhubarb jam for the winter.

Most people are used to the fact that jam is made from traditional berries and fruits with added sugar. But recipes for sweet treats can be much more original and tastier if you add your own flavor to them. How about this recipe - rhubarb jam?

Today I will tell you how to make delicious jam from the most common perennial herb - rhubarb.

Yes, do not be surprised, this herb is an excellent component for a sweet treat, it will not only give a delicacy a special taste, but also enrich it big amount useful substances.

Classic rhubarb jam recipe

For cooking we take:

• Young grass stalks rhubarb - kilogram
• Granulated sugar - kilogram

Step by step recipe for rhubarb jam

Wash the plant, remove the film from the stems, dry it a little and cut it into small pieces, preferably into cubes.

Take any, most importantly not aluminum, pan, enamel dishes are great, put chopped rhubarb in it and cover it with sugar.

Cover your dish with gauze and let it sit in the room for 24 hours.

When the plant has steeped and let out the juice, set the pan on fire and cook on the lowest heat, stirring constantly until the food boils.

After the foam and bubbles appear on the surface, continue to cook for 20 minutes. At the same time, periodically remove the formed foam.

Cool the finished delicacy a little and put it in sterile glass jars. Close tightly and store in a cool place. You can enjoy such jam immediately after the product has cooled down, and it is recommended to store the sweetness in the refrigerator in tightly sealed containers for no more than a year.

Jam - rhubarb with orange juice and ginger

A set of required products:

• Rhubarb herb - 1-1.2 kg.
• Water - 100 ml.
• Sugar - 1.5 kg.
• Oranges - 2 pcs.
• Lemon 1 pc.
• Ginger - in dried form 1⁄2 teaspoon, fresh - about 20-30 gr.

Step by step cooking method:

Prepare May or June rhubarb (the most suitable herb pick for jam). Rinse, dry, peel from the top peel, if it is too tough, cut into cubes.

Remove the zest from a lemon washed under water. At the same time, try not to touch the white part of the citrus, it will be bitter and can ruin the whole taste.

Squeeze natural juice from oranges using a manual or electric juicer. Among other things, you can squeeze the juice with your hands.

Use a large pot, but do not use the iron or copper version, enameled items are best.

Pour half of the prepared sugar into the bottom of the pan, cover it with water, put it on the stove and boil until the sugar has completely melted and the liquid turns into syrup. Then, as you cook, add the rest of the sugar and stir the product.

When the sugar in the water is almost completely dissolved, add a little orange juice to the saucepan. Simmer the food over very low heat for several minutes, until a homogeneous composition is in front of you without sugar floating and adhering to the bottom.

Now is the time to add the lemon zest and chopped rhubarb root to the pot.

Stir the ingredients, turn the heat up, bring the contents of your pot to a boil.

As soon as you see the ingredients begin to boil, reduce heat and add ginger. Continue stirring the dish, and as the foam appears at the top, gently remove it with a spoon.

Stir jam and especially the one that is cooked from whole berries or some pieces of fruit, vegetables, I recommend using a wooden spatula. This will help preserve the integrity of the ingredients.

Cook the treat in this way for about half an hour. When you achieve the desired consistency (pick it up to your taste, since someone likes the jam thicker, and someone, on the contrary, more liquid), turn off the stove.

While the orange juice and lemon rhubarb jam is cooking, sterilize the cans and seaming lids. As soon as the delicacy has become moderately thick, pour it into containers. Roll up, turn over the jars, wrap them with a towel or blanket and let them cool completely.

You can store such a sweet treat both in the refrigerator and in the kitchen cabinet or pantry.

Citrus fruits - lemon and orange are a safe option for rhubarb jam, but other components are also perfectly combined with this herb. For example, instead of an orange according to this recipe, you can add kiwi, apples or banana to the treat.

You will need to prepare:

• Rhubarb (only grass stalks are taken) - kilo.
• Strawberries (take only dense tubers, rotting or too soft foods are better not to use in jam) - the same amount as plants (one kilogram).
• Lemon or lime (according to your own taste) - 1 pc.
• Granulated sugar - 1.2 kilograms or a little more for those who like it sweeter.

How to prepare a sweet treat for the winter

First, we clean the collected rhubarb stems from the film. Next, we wash the plant, let it dry a little and cut it into convenient parts, best of all into small rectangles or cubes.

We spread the chopped plant in an enamel basin, fill it with sugar. We leave for three or four hours (you can leave the product in sugar overnight, this is ideal).

My strawberries, remove the leaves from each berry, put them to dry.

Put the bowl of rhubarb on the stove, bring it to a boil, remove the resulting foam, reduce the heat and cook for ten minutes.

Pour strawberries into the plant. You can use the whole berries, or you can cut them in half or smaller, here follow your own taste.

Stir the ingredients with a spatula, cook on the lowest heat for twenty-five minutes. At the same time, we do not stop interfering with the jam, otherwise it may stick to the bottom.

Squeeze the juice from the lemon, if desired, you can use it with the juice and a little zest.

Add lemon juice to the bowl with strawberries and grass five minutes before the delicacy is ready, mix.

The jam is ready. If during the specified time your delicacy has not become too thick, as you would like, then you can boil it a little more. The longer the food is cooked, the thicker the final result will be.

Having achieved the necessary consistency of jam, pour it hot into pre-prepared jars and roll it up. It is important not only to wash the jars, but also to pour boiling water over the dish before spilling, and together with the seaming lids.

We wrap the rolled up jam and let it cool in this form.

Rhubarb jam with strawberries is ready! By the way, original and classic recipes for strawberry jam can be found here.

Delicious, sweet and sour rhubarb and banana jam

The combination of ingredients, at first glance, looks very unusual rhubarb with bananas. But the taste of this jam is just great!

Some helpful tips on how to make rhubarb jam for the winter

To make rhubarb jam, harvest the raw material at the end of May, maximum at the beginning of June. Later, the stems of the plant will become very tough, plus a lot of oxalic acid will begin to accumulate in them, which in itself can greatly spoil the taste of your favorite treat.

Be sure to remove the thin skin from the stems when washing the rhubarb. Otherwise, as a result, the plant will be too tough and will not boil to the desired consistency.

Never cook rhubarb in copper or tin pans. This will promote oxidation. It is best in this case to use enamel pots or pots.

Leaving rhubarb jam for the winter is best in the refrigerator or cellar. It is very important - in the dark. As for the temperature, the rolled up cans can be stored and not in the cold. However, it is important to understand that their shelf life will be somewhat shorter than that of products stored in a cold place. If the jars are just tightly closed, and not rolled up, do not leave them warm for a long time, the delicacy may ferment.

Good luck and all the best!