Rhubarb jam: cooking recipes with lemon, ginger

Rhubarb jam is great for diversifying your winter diet. Petioles of the plant go well with different fruits, berries, spices. If the jam turns out to be thick, then it can be used as a filling for pies. The article will present popular and original recipes for making a delicious dessert.

The benefits and harms of rhubarb jam

First, about the beneficial properties of rhubarb jam:

1. This herb is high in vitamins A, B, C, iron, magnesium, potassium, and oxalic acid. It is to reduce oxalic acid that the petioles are boiled.
2. A few spoonfuls of jam will help improve the functioning of the gastrointestinal tract, strengthen the immune system, help fight colds, and reduce the risk of developing pneumonia.
3. Improve the functioning of the cardiovascular system due to the high content of iron and magnesium.
4. Rhubarb breaks down fat, has choleretic, antipyretic, anti-inflammatory properties.
5. In diarrhea, it acts as a fixing agent if a small amount of jam is consumed. Eating rhubarb dessert in large doses helps to get rid of constipation.
6. Rhubarb jam is an excellent remedy for fighting sclerosis, tuberculosis, various liver diseases and anemia.
7. Thanks to calcium, rhubarb dessert strengthens the skeletal system.

Despite the positive properties of rhubarb, jam has contraindications for use. It is forbidden:

• with diabetes and obesity;
• with diseases of the genitourinary and excretory system;
• with hemorrhoids and rheumatism;
• with bleeding in the gastrointestinal tract;
• with urolithiasis;
• in peritoneums.

How to make rhubarb jam

It is not difficult to cook rhubarb jam, but to get a tasty and fragrant dessert, it is advisable to use useful tips on preparing dishes and petioles. If you make mistakes at the initial stage, you can spoil the whole dessert.

Dishes:

1. For cooking rhubarb dessert, it is forbidden to use tin or copper utensils. It’s all about the special acidity of rhubarb, which leads to oxidation of the container and spoilage of the finished product. For jam, it is better to take an enameled pan (bowl) or stainless steel.
2. Traditional glass jars or food-grade plastic jars are suitable for pouring jam.
3. Containers for cooking and bottling are pre-washed with hot water and soda, rinsed thoroughly. Banks are steamed over boiling water.

Collection and preparation of rhubarb:

1. For the collection of petioles, nature allocates a limited time. Rhubarb is cut in the last days of May or early June, while the stems are soft and juicy. In later periods, the petioles become stiff, accumulate too much oxalic acid.
2. The stems are thoroughly washed before cooking the jam and cut off the skin. This is a mandatory operation, otherwise the cooked petioles will be harsh. When cooking jelly, it is not necessary to peel the skin.
3. The petioles are dried with a dry linen napkin and cut into pieces ranging in size from 2 to 4 cm (depending on taste preferences).
4. To obtain a transparent dessert, cooking is carried out in several stages: bring to a boil, cook a little and cool. Then the procedure is repeated.
5. To get rhubarb jam with a variety of flavors, it is recommended to add different fruits, vegetables, spices, in particular cinnamon.

Classic rhubarb jam recipe

There are a lot of recipes for making rhubarb jam for the winter, but many housewives use the classic version.

Ingredients:

• 1 kg petioles;
• 1 kg of sugar.

Recipe Features:

1. After preparing the petioles, the stems are cut into cubes and covered with sugar.
2. The container is left for a day so that the plant gives off a liquid in which sugar gradually dissolves. Cover with gauze or a towel from above so that insects do not get in.
3. After the specified time, the pan is rearranged on the stove, brought to a boil. Then the fire is reduced and boiled for 20 minutes, constantly stirring the mass so that it does not burn.
4. The foam is removed, otherwise the rhubarb jam will quickly become candied during storage.
5. When the mass thickens and the petioles become soft, the pot with jam is put on the table and they wait until the rhubarb dessert according to the classic recipe has cooled down.
6. The finished sweet and sour delicacy is laid out in sterile jars for storage.

Dessert in a cool place can be stored for 12 months.

Very easy rhubarb jam recipe

If you don’t have time to mess around with preparing a dessert for the winter, you can use a simple option. You will need:

• young stems of rhubarb – 1 kg;
• granulated sugar – 1,5 kg;
• pure water (not chlorinated) – 1 l.

Cooking step by step:

1. Petioles after washing and cleansing are cut into pieces.
2. Boil water, add rhubarb for 1 minute. Drain into a colander and douse with cold water.
3. Then boil the syrup from 1 liter of water and granulated sugar.
4. Pour hot syrup over rhubarb pieces.
5. Cook the jam in several stages until it becomes thick.
6. The cooled mass is laid out in jars and put away for storage.

Rhubarb five-minute jam

This jam really cooks for 5 minutes from the moment of boiling. The prescription requires:

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

Cooking rules:

1. Cut the cuttings into pieces. Put in an enamel bowl, sprinkle with sugar, mix gently.
2. Put on the table and cover the container with a towel.
3. After 12 hours, stir again and put on the stove. As soon as the mass boils, reduce the fire to a minimum and boil the petioles for 5 minutes.
4. Immediately decompose into steamed jars, turn them upside down, cover with a blanket.
5. Close the cooled jam hermetically, put it in a cold place.

Delicious rhubarb jam with lemon

Despite the fact that the petioles themselves are sour, lemons are often used in the recipe for making rhubarb jam.

According to the recipe take:

• 1 kg of rhubarb;
• 500 grams of sugar;
• 2 tbsp. clean water;
• one orange and one lemon each;
• 10 g vanilla sugar.

Cooking process:

1. Cut the ingredients, put in a bowl. Add sugar and pour water.
2. When the sugar begins to dissolve, put the cooking container on the stove. Boil over low heat for 5 minutes.
3. Then set the pan aside to cool. Repeat the procedure 3 times.
4. During the last cooking, the dessert will become thicker, and the pieces of rhubarb will become transparent.

Healthy rhubarb jam with ginger

Ginger is an excellent addition to various preparations. It is also suitable for rhubarb jam.

• chopped petioles – 4 tbsp.;
• granulated sugar – 3 tbsp.;
• ginger root – 3 tbsp. l.;
• lemon juice – 2 tbsp. l.

How to cook:

1. Cut the petioles and put in an enameled bowl. After 20-30 minutes, a small amount of juice is formed.
2. Peel the ginger root and finely chop.
3. Add sugar, ginger and lemon juice.
4. Mix the mass gently, put on the stove.
5. Cook the rhubarb dessert over low heat until it becomes thick. As a rule, the jam is ready in 15-20 minutes.
6. The chilled dessert is laid out in prepared sterile jars and tightly closed with lids.

Rhubarb jam with banana

It would seem that rhubarb and such an exotic fruit as a banana are incompatible. In fact, this is not the case; in the end, a surprisingly tasty and fragrant jam is obtained, which few people will refuse. This dessert will always help out if guests suddenly come.

Recipe composition:

• 1 kg petioles of rhubarb;
• Xnumx bananas;
• 1 kg of granulated sugar.

Recipe step by step:

1. Prepared rhubarb cut into pieces no longer than 2,5 cm.
2. Mix with sugar, let stand for a while, so that the juice stands out.
3. Cook in 2 stages: 5 minutes after boiling, remove and cool the mass, boil again for 5 minutes.
4. While the jam is on the stove, prepare the bananas. They are peeled, cut and mashed with a blender.
5. When the jam is put on the stove for the 3rd time, bananas are added and brought to a boil at a low temperature. The mass is stirred so that it does not settle to the bottom and does not burn.
6. Cook no more than 5 minutes. If you like a homogeneous mass, crush the dessert with a blender.
7. Until the rhubarb jam has cooled down, it is laid out in jars and cleaned in a cold dark place.

Aromatic rhubarb jam with strawberries

Delicious jam is made from strawberries. This berry can be combined with rhubarb. The result is a fragrant dessert with a delicate and unusual taste.

For Rhubarb Jam with Strawberries you will need:

• petioles – 1 kg;
• strawberries – 1 kg;
• sugar – 1,2 kg;
• lemon juice – 3-4 tbsp. l.

Cooking recommendations:

1. Rinse the rhubarb thoroughly.
2. Rinse strawberries in several waters to remove grains of sand.
3. Cut the petioles into cubes, and the strawberries, depending on the size: a medium berry into 2 parts, a large one into 4.
4. Combine the components in one bowl, add sugar.
5. Wait about 5 hours for the mass to release juice and the sugar to begin to dissolve. To speed up the process, the contents are mixed several times.
6. After 5 hours, put the pan on the stove, bring the mass to a boil over medium heat while stirring, then switch to a minimum.
7. Boil for 20-30 minutes. During cooking, foam will form, it must be removed. Otherwise, it will cause the jam to sugar.
8. Using an immersion blender, grind the mass until smooth, let it boil for 1 minute and pour it into prepared jars until the dessert has cooled.
9. Turn them upside down, wrap them with a blanket. When the mass has cooled, put it away for storage.

How to cook rhubarb and currant jam for the winter

In combination with black currant, rhubarb acquires not only an original taste and aroma, but also a bright saturated color.

For jam you will need the following products:

• young petioles – 1 kg;
• currants – 250 g;
• granulated sugar – 1,6 kg;
• clean water – 300 ml.

Technology Features:

1. Boil syrup from water and sugar, boil it for 10 minutes.
2. Prepare petioles and berries: rinse, dry on a linen napkin.
3. Add rhubarb and currants to the syrup, boil over low heat for 25-30 minutes until the petioles become soft.
4. Immediately roll into banks.

The original recipe for rhubarb jam with bananas and nuts

If you want to surprise your family and friends, you can try to make an unusual jam. It requires:

• 1 kg of rhubarb;
• 1 kg of granulated sugar;
• 100 g walnuts;
• Xnumx bananas;
• 1 lemon;
• 1 orange;
• 2 pcs. star anise;
• 1 cinnamon stick

Cooking Rules:

1. Cut the washed petioles, pour over them with juice squeezed from lemon and orange.
2. After 30 minutes, when the juice from the petioles appears, add star anise and cinnamon, put to boil.
3. While the mass is boiling, chop the walnuts. Sliced ​​bananas are mashed.
4. After 15 minutes, take out the star anise and cinnamon, add granulated sugar, banana puree and chopped nuts. Cook over low heat while stirring.
5. Pour the hot mass into jars and seal.

Recipe for amazing rhubarb jam with cherry leaves

The recipe will require:

• rhubarb – 1 kg;
• sugar – 1 kg;
• water – 200 ml;
• cherry leaves – 100 g.

How to cook:

1. Cut the petioles into pieces.
2. Boil the syrup by adding washed cherry leaves (half) to it.
3. Pour the boiling syrup over the rhubarb and wait for the mass to cool.
4. Bring the jam back to a boil, add the rest of the leaves. Cook until the stalks are ready.
5. Pack the mass hot.

Recipe for rhubarb jam through a meat grinder

Ingredients:

• rhubarb petioles – 0,7 kg;
• sugar – 280

Cooking rules:

1. Grind prepared stems in a meat grinder.
2. Put in a bowl for cooking, add granulated sugar, mix well.
3. Cook in the oven until the stalks are soft.
4. Unpack immediately.

Amber rhubarb and dandelion jam

Many housewives boil dandelion honey. The flowers of the plant are perfectly combined in taste with rhubarb stalks. For a change, you can cook a few jars of rhubarb jam with dandelions.

Required:

• 60 yellow flowers;
• 2 stalks of rhubarb;
• 1 L of water;
• 1 lemon;
• granulated sugar – to taste.

Process features:

1. Remove green sepals from dandelion flowers.
2. Cut the rhubarb, put in a bowl for cooking and cover with water.
3. Add lemon juice, flowers and put on a small fire for 40 minutes.
4. Strain the mass through cheesecloth, add granulated sugar to taste and continue cooking until boiling. The jam must be constantly stirred.
5. Remove when contents thicken.
6. Distribute to banks immediately.

How to cook rhubarb jam for the winter in a slow cooker

The presence of a multicooker simplifies the process of preparing blanks for the winter. You can also cook rhubarb jam in it.

Dessert composition:

• petioles – 1,2 kg;
• lemon – 1 pcs .;
• ginger – 1 root.

Cooking step by step:

1. Washed and dried rhubarb is cut into cubes, covered with sugar and left for 12 hours, covered with a towel.
2. In the morning, you need to throw the mass into a colander, pour the juice into a bowl. Put the multicooker on the “Extinguishing” mode. From the moment of boiling, cook the syrup for 3-4 minutes.
3. Add the petioles and boil for another 10 minutes with the bowl open. Remove foam. Then turn off the multicooker until the mass has completely cooled.
4. Boil again for 15 minutes and cool.
5. Before the last boil, add grated ginger, lemon zest and crushed citrus pulp, mix.
6. 3rd time cook for 30 minutes.
7. Divide the hot rhubarb jam into jars and refrigerate.

How to store rhubarb jam

For storage of closed jam use a dark cold place. It can be a basement, a cellar or a refrigerator shelf. In this case, the product can be consumed within 3 years after preparation. If the jars were stored in a cabinet, then the shelf life is reduced to a year.

After opening the dessert, the product is good for 20-25 days.

Conclusion

Rhubarb jam is an excellent dessert for tea or for filling pies. Even a novice hostess can cook it. The article contains several recipes. You can prepare 1-2 jars per sample from different options to determine the taste.