Rhubarb jam for the winter: benefits and harms, recipes for treats with apples, orange, lemon, in a slow cooker, “Five Minute”

Benefit and harm

Harvest rhubarb for use in cooking should only be at a time when its stems are painted 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 roughened 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. If you have kidney disease or a pathology in the gastrointestinal tract, eating such a treat can cause bleeding.

Video “Rhubarb jam for the winter”

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

Best recipes

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

Классический

This is an easy recipe that uses only two ingredients – rhubarb and sugar. Despite the unpretentiousness of the components, the dessert turns out to be tasty 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 an enameled bowl or pan of suitable size and cover with 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.

We again keep the syrup on the stove until it boils, and dip the pieces of rhubarb 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 boiled 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 with a blanket and leave to cool.

During the cooking process, do not forget to remove the foam from the jam – it will actively form when boiling. 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 petioles;
• ginger root.

Rhubarb thoroughly wash, dry and cut into cubes. Pour the mass into an enameled pan, add a little water and send it to a small fire, adding sugar. Stirring occasionally, bring the mixture to a boil. Ginger rub on a fine grater and add to the jam. The resulting mass is cooked for 5 minutes after boiling. The finished jam is laid out in glass jars. Treats should be stored 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. We fall asleep with sugar and leave it overnight so that the rhubarb starts juice. In the morning we shift the mass into 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.

In an almost ready jam, add the lemon grated on a fine grater (grind it together with the peel), cook over low heat for 10 minutes. Pour hot jam into jars. Cooled treats should be stored in the refrigerator.

with orange

An interesting jam recipe with light citrus notes and pleasant sourness. From the ingredients:

• granulated sugar – 1 kg;
• rhubarb stalks – 1 kg;
• oranges – 0,5 kg.

We clean the petioles and cut them into cubes, put them in an enameled bowl or pan, sprinkle with a little sugar. Peel oranges and cut into pieces. Do not rush to throw away the peel – the peel will come in handy for us in the future.

Add oranges to the rhubarb and leave the mass for 4-5 hours to let the juice flow. After that, put the pan 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 zest, and bring to a boil again. Cook for 5 minutes over low heat and pour into sterilized jars.

With apples

For this recipe, the required ingredients will be the following:

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

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

In the multivariate

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

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

My rhubarb, clean and cut, put in a multicooker bowl and fall asleep with half the sugar. Mix thoroughly and leave the mass until the juice appears. Add the remaining sugar and mix again. We place the container in the slow cooker and cook in the “Baking” mode. Meanwhile, peel the oranges, finely chop and add to the jam. We cook the mass in the “Baking” mode for another full cycle. Ready! Jam can be cooled and put into jars.