Rhubarb jam, delicious recipes for winter puree and jelly

Preparations for the winter from vegetables and fruits have firmly entered the culinary everyday life of many housewives. Rhubarb jam is a great alternative to classic berry jams. The beneficial properties of this plant will perfectly protect the immune system in the winter season.

How to make rhubarb jam

To get the perfect dessert, you need to approach the collection of the main ingredient with great responsibility. Rhubarb is harvested by breaking it under the root of the bush, from May until about mid-July. Only its thick stem from the root to the beginning of the leaves is eaten. Leaves are not eaten due to the high content of acids harmful to humans.

Depending on the variety or degree of maturity, the stems can be of various shades – from completely green to bright crimson. Depending on the color of the rhubarb, the final product will be noticeably different in appearance. From the shoots of a pale green and slightly pinkish hue, an almost transparent yellowish jam will be obtained. If the stems were bright crimson, the final product will turn out to be a pale pink color.

To solve the problem of insufficient color of the resulting jam, many housewives add additional ingredients to it. Adding orange, cherries or figs during the cooking process decorates the finished product and makes its structure more attractive.

Before cooking, it is important to rinse the plant well, and then get rid of the upper part with the leaves. An important point is the obligatory removal of a thin layer covering its stem. Peeled petioles are cut into sticks up to 2 cm long or into small cubes.

Classic rhubarb jam recipe

The traditional recipe for making jam is to boil the stems of the plant with sugar in a 1:1 ratio. For cooking, you need 1 kg of rhubarb and 1 kg of sugar. The crushed petioles are well mixed with sugar and left for 15-20 hours.

After a sufficient amount of juice has been released from the stems, you can start cooking. Jam is boiled over low heat, constantly stirred and the resulting foam is removed. The cooking process takes 30-40 minutes, then the fire is turned off. After the mass has cooled, it is again heated to a boil and only then poured into jars. The lids are sealed tightly to prevent air from entering them.

Delicious rhubarb jam with oranges

Citrus fruits are often added to a variety of jams to add additional flavor notes. Lemons can be used instead of oranges, but in this case you will have to add a little more sugar to suppress the acid. For cooking you will need:

• 1 large orange;
• 1 kg of rhubarb stalks;
• 800 g white sugar.

Remove the zest from the orange and squeeze out the juice. All ingredients are placed in a cooking pot. The mass brought to a boil is boiled for 10-15 minutes, then cooled to room temperature. With an immersion blender, it is ground to a homogeneous state, after which it is again put on fire.

The pot is put back on the fire. The mixture is boiled for another half an hour, after which it is poured into pre-sterilized jars. The resulting jam is slightly pale, but over time, its color will darken, it will resemble apple jam.

Rhubarb Jam with Cherries

The addition of cherries is intended to add color and an indescribable berry flavor to the jam. Depending on the type of cherry, you can reduce or increase the amount of added sugar. On average, 1 kg of rhubarb will require 700 g of white sugar and 300-400 g of cherries. To make the finished jam unique, some housewives add a few cherry leaves during cooking.

For cooking, it is necessary to remove the seeds from the berries, and then put them in a cooking pan with other ingredients. The future jam is brought to a boil, then cooled and ground in a blender until a homogeneous slurry. The resulting mixture is again put on fire and boiled for about 40 minutes. By increasing the cooking time, you can get a thicker final product. However, do not be zealous, as over time the jam will gradually thicken.

The original rhubarb and fig jam recipe

If you want to get a more original final product, you can use some exotic fruits. Figs will also give an unusual consistency to the future jam, as well as fill it with subtle notes of oriental flavors. For cooking you will need:

• 500 g fresh figs;
• 1 kg of rhubarb stalks;
• 500 d Sahara.

Figs must be peeled and cut into small pieces, then mixed with chopped rhubarb. Sugar is added to them. The mixture is brought to a boil. Then the pan is removed from the heat and all its contents are ground with an immersion blender until smooth. The jam is again put on fire and boiled for half an hour. The finished product is poured into jars and sealed tightly.

How to cook rhubarb jam with banana

Among all fruits and vegetables, banana stands out as the most sugar-containing food. In addition, its taste, in combination with other ingredients, will make it possible to get jam, which in winter will remind you of a warm summer. For cooking, you need 1 kg of rhubarb, 3 bananas and 500 g of sugar.

Since the banana has a rather low water content, it is necessary to add a small amount of water to the pan where the jam will be cooked – it will allow the sugar not to burn and will contribute to a better separation of the juice from the rhubarb. The mixture brought to a boil is cooled, crushed with a blender and put back on fire. After 30 minutes of active boiling, the fire is turned off and the finished product is poured into jars.

Making rhubarb and ginger jam

Ginger is the strongest immunomodulator, so adding it to almost all dishes is a way to improve human health. In combination with the beneficial properties of rhubarb, the resulting jam will be an excellent stock for winter and spring. Regular consumption of such a treat will reduce the likelihood of colds and spring beriberi.

To prepare such a jam, it is necessary to peel and grate 200 g of fresh ginger on a fine grater. 1 kg of rhubarb stalks should lie down with 1 kg of sugar for a day so that part of the juice stands out from it. All ingredients are placed in a cooking container, brought to a boil and boiled for about 40-45 minutes. Grinding in this case is not required. The finished product is bottled and sent for storage.

How to make rhubarb jam in a slow cooker

Using a slow cooker allows housewives to simplify the entire process of making jam to the maximum. To do this, put 1 kg of stems into the multicooker bowl and pour 1,5 kg of white sugar into it. To prevent the jam from burning, an additional 150 ml of pure water is added to the bowl.

The lid of the multicooker is closed and the “Extinguishing” mode is turned on. The timer is set for 45-50 minutes, after which the device will signal readiness. The resulting mixture is stirred and, if desired, whipped with a blender.

microwave rhubarb jam recipe

Most often, housewives use a microwave to understand whether it is worth preparing such an unusual jam for the future. The use of microwave waves allows you to cook a small amount of dessert in a short time. It is by tasting the taste of the finished product that a person decides on further preparation. Also, this method allows you to quickly determine the ideal ratio of sugar in the finished jam.

To make jam, you need to grind one stalk of rhubarb. It must be placed in a deep heat-resistant glass dish. It is traditional to add 2 tbsp. l. sugar and 4 tbsp. l. water. A plate with ingredients is placed in the oven, which is turned on at maximum power for about 5 minutes. The mixture is taken out, mixed well and sent to the microwave for another 5 minutes.

Rhubarb jelly with gelatin

In addition to rhubarb jam, you can make delicious jelly. To do this, dilute 15 g of gelatin in water according to the instructions on the package. This amount of gelatin is enough to prepare 500 g of the plant.

Boil chopped stems in 500 ml of boiling water. Sugar and zest of one lemon are added to them. The mixture should boil for about 30 minutes, after which it is filtered from the remnants of rhubarb and zest through a colander. Gelatin prepared in advance is added to the cooled syrup, mixed and poured into prepared containers. The finished jelly is decorated with chopped nuts or various fruits.

How to make homemade rhubarb puree

Puree preparation will allow you to get an excellent semi-finished product, which can later be used to create culinary masterpieces. Under proper storage conditions, such puree can keep its freshness for up to six months, so sterilization of jars is mandatory.

To prepare puree, you need to take 2,5 kg of chopped rhubarb stalks and mix with 1 kg of white sugar. The mixture is sent to a well-heated oven, constantly stirred, and the petioles are brought to softness. Then the mixture is passed 2 times through a meat grinder to obtain a homogeneous consistency. The resulting porridge is boiled over low heat to the state of fatty sour cream. The finished puree is poured into jars and sealed tightly.

How to store rhubarb jam

Sugar is an excellent preservative, so the shelf life of the finished jam is quite long. If a small portion of the treat is prepared, then there is no point in additional sterilization of the cans. Even when opened, jam can be stored in the refrigerator for quite a long time – up to 3 months.

Jam in unsterilized, tightly closed jars can withstand up to six months under proper storage conditions. If banks are still subjected to this procedure, then the shelf life of such a product can easily exceed 2 years. Most often, jars are sterilized with a large volume of prepared jam.

As for storage conditions, the best place would be a cool room with low humidity – a cellar or attic. The place must be completely protected from direct sunlight. The lid of the jar must be hermetically sealed to avoid the entry of bacteria that can develop in the nutrient medium of the jam.

Conclusion

Rhubarb jam is an excellent product that retains most of the beneficial properties of the plant. The use of such a delicacy in the winter helps to strengthen the body and give it additional strength. In combination with other ingredients, you can get an indescribable taste and delicious appearance of jam.