6 best rhubarb jam recipes

Benefit and harm

Rhubarb should only be harvested for cooking when its stems are pink. Only then will the petioles be juicy and soft. It is recommended not to cut the stems with a knife, but simply break them out with your hands.

Before collecting them, the plant must be watered abundantly - then the stems will acquire the necessary juiciness. Try to choose only young petioles, without dense coarse skin.

It is believed that the plant normalizes the digestive system, has a beneficial effect on the state of the cardiovascular system, and strengthens the heart muscle. Regular consumption of rhubarb significantly reduces the risk of developing cancer, strengthens the immune system.

But you need to eat such jam with caution. So, its use is not recommended during pregnancy and patients with diabetes mellitus. If you have kidney disease or a pathology in the work of the gastrointestinal tract, the use of such a treat can provoke bleeding.

Video "Rhubarb Jam for the Winter"

In this video, you will learn the recipe for delicious rhubarb jam for the winter.

The best recipes

There are many recipes for making a sweet rhubarb treat. We tried to choose the most successful hostesses, time-tested and experienced.

Classical

This is a simple recipe that uses only two ingredients - rhubarb and sugar. Despite the simplicity of the ingredients, the dessert is delicious and beautiful.

To prepare a treat, take 1 kg of petioles and 1.5 kg of granulated sugar. Peel the rhubarb, cut into small cubes. We place the raw materials in a suitable sized enamel bowl or saucepan and add half of the granulated sugar. Leave the workpiece for at least 8 hours so that the juice appears and the sugar dissolves. Now the resulting syrup must be drained and brought to a boil, then add the remaining sugar.

Let the syrup stand on the stove again until it boils, and put the rhubarb pieces into it. And again we are waiting for the jam to boil, not forgetting to stir it constantly. After the mass boils, it should be cooked for 2 minutes, removed from heat and left for about 1 hour. Then again we send the jam to the fire, and cook after boiling for about 5 minutes. Pour hot jam into sterilized jars, wrap it with a blanket and leave to cool.

In the process of cooking, do not forget to remove the foam from the jam - it will actively form when it boils. Then the finished product will be light and transparent.

"Five minutes" with ginger

A quick and convenient way to prepare a tasty and healthy treat for the winter. You will need:

• 1 kg of sugar;
• 1 kg of petioles;
• ginger root.

Thoroughly wash the rhubarb, dry and cut into cubes. Pour the mass into an enamel pan, add a little water and put it on a small fire, covered with sugar. Stirring occasionally, bring the mass to a boil. Rub the ginger on a fine grater and add to the jam. Cook the resulting mass for 5 minutes after boiling. The finished jam is laid out in glass jars.Store the treat in the refrigerator.

In three steps

For this recipe you will need:

• granulated sugar - 1 kg;
• rhubarb stalks - 1.5 kg;
• medium-sized lemon - 1 pc.

My petioles, dry and clean, cut into cubes. Fill with sugar and leave overnight to let the rhubarb juice. In the morning we transfer the mass to a saucepan, put on fire, bring to a boil and cook for 5 minutes. Remove the jam from the stove and leave for 12 hours. We repeat the procedure twice more.

Add lemon grated on a fine grater to the almost finished jam (grind it together with the peel), cook over low heat for 10 minutes. Pour hot jam into jars. The cooled treat should be stored in the refrigerator.

With orange

An interesting recipe for jam with light citrus notes and pleasant sourness. Ingredients:

• granulated sugar - 1 kg;
• rhubarb stalks - 1 kg;
• oranges - 0.5 kg.

Peel the petioles and cut into cubes, put them in an enamel bowl or saucepan, sprinkle with a little sugar. Peel the oranges and cut into pieces. Do not rush to throw away the peel - the peel will be useful to us in the future.

Add the oranges to the rhubarb and let the juice drain for 4–5 hours. After that, put a saucepan with jam on the stove, add 0.5 kg of sugar and bring to a boil. Remove from heat, add the remaining sugar and orange peel, and send it to the boil again. Cook for 5 minutes over low heat and pour into sterilized jars.

With apples

For this recipe, the required ingredients will be as follows:

• 700 g rhubarb, peeled and diced;
• 800 g sugar;
• 350 g apples.

Put the peeled and chopped apples and rhubarb in a bowl and cover with sugar. Mix well and leave for at least 1 hour. After that, we transfer the mass to a saucepan and put it on the stove. Bring the jam to a boil, reduce the heat to low and cook for about 1 hour under the lid, stirring occasionally. We lay out the finished hot jam on the banks prepared in advance.

In a multicooker

Jam from the stalks of this herbaceous plant can also be prepared in a multicooker. To do this, you need to spend a minimum of time and effort. You will need:

• 1 kg of sugar;
• 1 kg rhubarb;
• 2 oranges.

My rhubarb, peel and chop, put it in a multicooker bowl and add half of the sugar. Mix thoroughly and leave the mass until the juice appears. Add the remaining sugar and mix again. We place the container in a multicooker and cook in the “Baking” mode. Meanwhile, peel the oranges, chop finely and add to the jam. We cook the mass in the "Baking" mode for one more full cycle. Ready! The jam can be cooled and put in jars.