Rhubarb jam: 12 delicious recipes

Rhubarb contains a large number of vitamins and minerals. To support immunity, experienced housewives make delicacies from the plant in the form of jam, jam, jam and jelly. Consider the popular recipes for making rhubarb.

Classic Rhubarb Jam Recipe

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

1. Take the rhubarb stalks, rinse them thoroughly, then remove excess moisture with a towel. Wait a while for the plant to dry completely.
2. Chop the rhubarb into small cubes and send to a suitable pot. Pour granulated sugar, stir thoroughly. Leave the container for a day at room temperature.
3. After a while, mix the components again, send the pan to the stove, simmer 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 composition to cool completely, pack in sterilized jars, close with nylon covers. Send the jam to a cool place.

Rhubarb jam with lemon

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

1. Wash the stems thoroughly and get rid of the film. Next, cut the plant into small pieces in a way convenient for you.
2. Send rhubarb to 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 a minimum level, wait for the first bubbles to appear. Cook the mixture for another 10 minutes. Remove the pan from the heat, wait 10-12 hours.
4. Repeat cooking 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 boils, add the lemon and zest crushed in a blender. Cook the ingredients for 12 minutes.
6. Pack the jam on pre-sterilized jars, close the lids, wait until completely cooled. Mass should be stored in a dark cool place.

Rhubarb and Dandelion Jam

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

1. Peel and rinse the stems of rhubarb, chop into pieces. Send the plant to an enamel pan, pour water and freshly squeezed lemon juice.
2. Dandelions do not need to be washed, pluck the leaves of the plant, add to the pan to the rhubarb. Boil for about 1 hour over low heat. After this, strain the composition, again send to the fire.
3. Add granulated sugar to the mass, mix thoroughly. Strain at minimum burner power until thickened. Ready jam should be poured into glass containers, cover with a lid and stored 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 stems of rhubarb, rinse them thoroughly and chop them into cubes. In parallel, start making syrup.
2. To do this, take a suitable pan, add water and sugar to it. Send the container with the contents to the burner, simmer the composition over low heat.
3. Once the crystals dissolve, add half the mass of the cherry leaves. Stir, pour rhubarb. Cook for 40 minutes, then cool completely.
4. Repeat the process by adding the remaining cherry leaves.Stew the jam until rhubarb is transparent. Pour the mass into banks, roll up. Wrap in 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 stems of rhubarb thoroughly, then chop. Send the plant into a deep cup, pour in granulated sugar. Wait 5-7 hours.
2. After that, peel and cut the bananas in a convenient way. Send to the plant, place the pan on the fire, cook the ingredients over low heat.
3. Wait for the first bubbles to appear, while remembering to periodically stir the mass. Remove the resulting foam, cook the mixture for about 10 minutes.
4. Pour the jam into sterilized jars, roll the container with lids. Wrap with a blanket, leave for a day. Store the product in a refrigerator.

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 a stove.
2. Bring the ingredients to a boil. While boiling continues, wash the ginger root and grate it. If desired, the plant can be replaced with a powder composition.
3. Continue cooking, turning down the heat to the minimum mark. The delicacy languishes until ready. It is not difficult to determine it; all fruits will be soft without hard samples.
4. After all the manipulations, leave the jam to cool for about 10 hours. Then transfer to a sterile jar, close the lid and store in the cold.

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

Rhubarb and Orange Jam

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

1. Go through the stems of rhubarb, exclude all dented and rotten. Chop healthy pieces into 1 cm slices. Send to a cookware, pour 100 g. Sahara. Shuffle.
2. Now wash the citrus fruits, dry them, remove the peel with a thin knife. Grind the pulp into pieces, add to the zest. Be sure to remove all bones from the cavity of oranges.
3. Send the pulp and peel to the stalks of rhubarb, mix and shake with your hands until the juice is released. Sprinkle with sugar, cover the container and wait 5 hours. This period is reserved for the dissolution of sugar.
4. After the set time has passed, send the dishes with the contents to the stove, add the remaining sugar. Stir constantly and bring the mass to a light boil.
5. When the first bubbles appear, turn off the stove. Cool the jam at room temperature, then put it on the fire again. Wait for boiling, simmer for 10 minutes, pour into jars.

Rhubarb jam in a slow cooker

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

1. Start with rhubarb stalks first. The plant needs to be washed, then chopped into pieces 1 * 1 cm in size. Then the composition is filled with sugar and infused until the juice is secreted.
2. When the juice comes out, let the sugar dissolve, then transfer to the multicooker bowl. Cover the appliance with a lid, set the “Extinguishing” function, cook for 45-60 minutes.
3. Fruits should become completely soft without hard components. When the indicated consistency is reached, send the jam to the prepared jars.

Mango, Rhubarb and Apricot Jam

• orange juice (freshly squeezed) - 45 ml.
• Fresh apricot - 330 gr.
• lemon zest - 15 gr.
• Mango - 160 gr.
• pectin - 1 pack (12 g.)
• granulated sugar - 80 g.
• rhubarb (stems) - 160 gr.

1. Choose only a ripe mango fruit, remove the peel. Chop the pieces. Do the same with apricots, they need to be stoned, washed and dried.
2. Combine 2 types of fruit, send to a blender and chop into gruel. Remove the lemon peel to make 15-20 gr. Grate it, mix with fruit puree.
3. Pour half of the granulated sugar into a bowl of ingredients. Stir, transfer contents to a thick-bottomed pan. Bring to a boil, then simmer another 7 minutes.
4. Make rhubarb, chop it into thin rings. Send to all components. Turn down the heat to the minimum mark. Stew for another quarter hour, stir.
5. After the specified time, combine pectin with sugar residues. Move to bulk. Bring to the first bubbles again. Tomite 5 minutes. Remove from the stove, pour into sterile jars.

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 rhubarb. Rinse the stems, chop them into pieces. Remove the zest from the orange, grate. Cut the pulp of citrus into cubes, mix with rhubarb and citrus peel.
2. Add ground ginger root. You can use a fresh product by first rubbing it. Prepare the apples, they need to be peeled and chopped in pieces. Be sure to exclude the peel.
3. Combine all components, add clean water. Put the contents on the stove, cook until the first bubbles. As soon as the boil begins, add granulated sugar.
4. Stew the jam for another quarter hour, constantly stirring. When hot, pack the treat in containers, cork. Cool at room temperature.

Rhubarb jam with hazelnuts

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

1. Peel the stems of the plant, cut them into pieces. Sprinkle with granulated sugar, mash hands. Send to a deep bowl, wait for the juice to stand out.
2. At this time, send the hazelnuts to a dry frying pan, sauté until the shell leaves. Peel the nuts, put them in several plastic bags.
3. Walk on a hazelnut with a rolling pin to turn it into crumbs. Now move the rhubarb into the pan, add sugar and banana puree to it.
4. Put the mass on the fire, cook for about 20 minutes. Turn off the stove, cool, repeat the action 3 more times. Now add the ground hazelnuts, bring the mass to a boil and immediately pour into banks.

When hot, the treat is poured into sterilized containers and sealed with a special key. Before final cooling, the composition must not be removed in the cold. The most popular recipes are considered variations with nuts, banana, orange, apricot, mango.

Video: rhubarb jam - useful and extravagant!