Rhubarb jam: 12 delicious recipes

The composition of rhubarb contains a large amount of vitamins and minerals. To support the immunity experienced housewives make the plant treats in the form of jam, jam, jam and jelly. Consider popular rhubarb cooking recipes.

The classic recipe for rhubarb jam

• fresh rhubarb - 1 kg.
• sugar sand - 1 kg.

1. Take the rhubarb stalks, rinse them thoroughly, then remove the excess moisture with a towel. Wait a while for the plant to dry completely.
2. Chop the rhubarb into small cubes, send in a suitable pan.Pour the sugar, stir well. Leave the container for a day at room temperature.
3. After a while, mix the components again, send the pan to the stove, stew at minimum power. Bring the mixture to a boil, cook for another 15 minutes. Do not forget to stir the composition.
4. After that, wait for the complete cooling of the composition, pack it in sterilized jars, close the nylon covers. Send the jam to a cool place.

Rhubarb jam with lemon

• rhubarb stalks - 1.7 kg.
• sugar - 1.2 kg.
• lemon - 1 pc.

1. Wash the stems thoroughly and dispose of the wrap. Next, cut the plant into small pieces convenient for you.
2. Send rhubarb in an enamel pan, add sugar, mix. Leave the product for 7 hours. After a while, put the heat-resistant container on the stove.
3. Set the fire to the minimum level, wait until the first bubbles appear. Boil the mixture for another 10 minutes. Remove the pan from the heat, wait 10-12 hours.
4. Repeat the boil again. Cool, leave at room temperature for 12 hours. Place the pan with the contents on the stove, repeat the cooking process.
5. As soon as the composition begins to boil, add the lemon grind in a blender with zest. Cook the ingredients for 12 minutes.
6. Prepack jam in pre-sterilized jars, close the lids, wait for complete cooling. Mass should be stored in a dark cool place.

Rhubarb and dandelion preserves

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

1. Peel and rinse the rhubarb stalks, chop into pieces. Send the plant into an enamel pot, pour in water and freshly squeezed lemon juice.
2. You do not need to wash the dandelions; pluck the leaves of the plant, add them to the rhubarb pan. Boil for about 1 hour on low heat. After this, strain the composition, again send to the fire.
3. Add sugar to the mass, mix thoroughly. Tomit on the minimum power of a burner until thickening. Ready jam should be poured into glass containers, close the lid and store in the refrigerator.

Rhubarb jam with cherry leaves

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

1. Select the young stalks of rhubarb, rinse them thoroughly and chop into cubes.At the same time proceed to the preparation of syrup.
2. To do this, take a suitable saucepan, add water and sugar to it. Send the container with the contents to the burner, simmer the composition on low fire.
3. As the crystals dissolve, add half the mass of cherry leaves. Stir, add rhubarb. Boil the composition for 40 minutes, then cool completely.
4. Repeat the process, adding the remains of cherry leaves. Tom jam to transparency rhubarb. Pour a lot on the banks, roll up. Wrap a warm blanket, after a day move to a cool place.

Rhubarb and banana jam

• banana - 600 gr.
• rhubarb stalks - 1 kg.
• sugar - 950 gr.

1. Rinse the rhubarb stalks thoroughly, then chop. Send the plant to a deep cup, add sugar. Wait 5-7 hours.
2. After that, peel and cut the bananas in a convenient way. Send to the plant, put the pot on the fire, cook the ingredients over low heat.
3. Wait until the first bubbles appear, do not forget to periodically stir the mass. Remove the foam, boil the mixture for about 10 minutes.
4. Pour the jam on the sterilized jars, roll the containers with lids. Wrap a blanket, leave for a day.Store the product in a cold store.

Rhubarb and Ginger Jam

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

1. Wash the rhubarb, dry and cut into small pieces. Send the plant to a metal pan. Pour in water, add sugar, put on the stove.
2. Bring the ingredients to a boil. While seething continues, wash the ginger root and grate it. If desired, the plant can be replaced by powder composition.
3. Continue cooking, turning down the heat to the minimum mark. Delicacy is languishing until ready. It is easy to determine, all fruits will be soft without hard samples.
4. After all manipulations, leave the jam until cool for about 10 hours. Then move to a sterile jar, close the lid and store in cold storage.

Strawberry, currant and rhubarb jam

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

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

Jam on the basis of rhubarb and oranges

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

1. Go through the rhubarb stalks, exclude all rumpled and rotten. Chop the healthy specimens into 1 cm pieces. Send to the cooking utensils, add 100 gr. Sahara. Stir.
2. Now wash the citrus fruits, dry them, remove the peel with a thin knife. Pulp chop pieces, add to the zest. Be sure to remove all bones from the cavity of oranges.
3. Send the pulp with the peel to the stalks of rhubarb, mix and shake hands until the juice is selected.Sprinkle with sugar, cover the container and wait 5 hours. This period is reserved for the dissolution of sugar.
4. After the specified time, send the dishes with the contents to the stove, add the remaining sugar. Stir constantly and bring the mass to a slight boil.
5. When the first bubbles appear, turn off the stove. Cool the jam at room temperature, then put it on fire again. Wait for boiling, weigh for 10 minutes, pour into jars.

Rhubarb jam in a slow cooker

• rhubarb stalks - 450 gr.
• granulated sugar - 230 gr.

1. First, get into the rhubarb stalks. The plant must be washed, then chopped into pieces of 1 * 1 cm. Then the composition is filled with sugar and infused before extracting the juice.
2. When the juice comes out, let the sugar dissolve, then transfer the multicooker to the bowl. Cover the device with a lid, set the function "Quenching", cook 45-60 minutes.
3. Fruits should be completely soft without hard ingredients. When the specified consistency is achieved, send the jam to prepared banks.

Mango, rhubarb and apricot jam

• orange juice (freshly squeezed) - 45 ml.
• fresh apricot - 330 gr.
• lemon peel - 15 gr.
• mango - 160 gr.
• pectin - 1 pack (12 gr.)
• granulated sugar - 80 gr.
• rhubarb (stalks) - 160 gr.

1. Choose only the ripe mango fruit, remove the peel. Chop into pieces. Do the same with apricots, they need to get rid of the bones, rinse and dry.
2. Combine 2 types of fruit, send in a blender and chop into mush. Remove the lemon zest to get 15-20 grams. Grate it, mix it with fruit puree.
3. Pour half the amount of granulated sugar into a bowl of ingredients. Stir, transfer contents to a thick-bottomed pot. Bring to a boil, then simmer another 7 minutes.
4. Cook the rhubarb, chop it into thin rings. Send to all components. Reduce heat to low. Tomit another quarter of an hour, mix.
5. After a specified period, combine pectin with sugar residues. Move to bulk. Re-bring to the appearance of the first bubbles. Tomite 5 minutes. Remove from heat, pour into sterile cans.

Apple and Rhubarb 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.

1. First of all, prepare the rhubarb. Rinse the stems, chop them into pieces. Remove the zest from the orange, rub it.Cut the flesh of citrus into cubes, add to rhubarb and citrus peel.
2. Sprinkle ground ginger root. You can use a fresh product, having previously rubbed it. Prepare the apples, they need to be peeled and chopped into pieces. Be sure to exclude the skin.
3. All components combine, add pure water. Put the contents on the stove, cook until the first bubbles. As soon as boiling begins, pour in granulated sugar.
4. Tomit jam for another quarter of an hour, constantly stirring. In hot condition pack a delicacy in capacities, cork. Cool to room temperature.

Rhubarb jam with hazelnuts

• granulated sugar - 850 gr.
• rhubarb stalks - 650 gr.
• hazelnut - 130 gr.
• banana - 2 pcs.
• drinking water - 275 ml.

1. Peel the stalks of the plant, cut them into pieces. Powder with sugar, knead your hands. Send in a deep bowl, wait for the selection of juice.
2. At this time, send the hazelnuts to a dry frying pan, fry to the discharge of the shell. Peel the nuts, put them in several plastic bags.
3. Go through the hazelnut rolling pin to turn it into a crumb. Now move the infused rhubarb into the pan, add sugar and banana puree to it.
4. Put the mass on the fire, boil for about 20 minutes. Turn off the stove, cool, repeat the action 3 more times.Now add ground hazelnuts, bring the mass to a boil and immediately pour into the jars.

When hot, the delicacy is bottled in sterilized containers and sealed with a special key. Until the final cooling of the composition can not be cleaned in the cold. The most popular recipes are variations with nuts, banana, orange, apricot, mango.

Video: Rhubarb jam - useful and extravagant!