Rhubarb jam: recipes with lemon, ginger

Rhubarb jam is great for a variety of winter meals. The petioles of the plant go well with various fruits, berries, and 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 contains a large amount of vitamins A, B, C, iron, magnesium, potassium and oxalic acid. It is to reduce oxalic acid that the petioles are boiled.
2. A few spoons of jam will help to improve the functioning of the gastrointestinal tract, strengthen the immune system, help fight colds, and reduce the risk of pneumonia.
3. Improves the work 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. For diarrhea, it acts as a fixative if consumed in a small amount of jam. Eating high doses of rhubarb dessert can help relieve constipation.
6. Rhubarb jam is an excellent remedy for combating 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 prohibited:

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

How to make rhubarb jam

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

Dishes:

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

Collection and preparation of rhubarb:

1. Nature devotes a limited time to collect the petioles. Rhubarb is cut in late May or early June, while the stems are soft and juicy. At a later date, the petioles become hard, accumulate too much oxalic acid.
2. Before boiling the jam, the stems are thoroughly washed and the skin is cut off. 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, boil 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.

The 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 of petioles;
• 1 kg of sugar.

Features of the recipe:

1. After preparing the petioles, the stems are cut into cubes and covered with granulated sugar.
2. The container is left for a day so that the plant gives up liquid, in which sugar will gradually dissolve. Cover with gauze or a towel on top to prevent insects from getting in.
3. After the specified time, the pan is moved to the stove, brought to a boil. Then the heat is reduced and cooked for 20 minutes, constantly stirring the mass so that it does not burn.
4. The foam is removed, otherwise during storage the rhubarb jam will quickly become sugared.
5. When the mass thickens and the stalks become soft, put the pan with jam on the table and wait for the rhubarb dessert according to the classic recipe to cool 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 up to 12 months.

A very simple 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;
• clean water (not chlorinated) - 1 liter.

Cooking step by step:

1. The petioles, after washing and peeling, are cut into pieces.
2. Boil water, add rhubarb for 1 minute. Poured into a colander and poured over with cold water.
3. Then the syrup is boiled from 1 liter of water and granulated sugar.
4. Pour the rhubarb pieces with hot syrup.
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 is really cooked for 5 minutes from the moment it boils. Prescription requires:

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

Cooking rules:

1. Cut the cuttings into pieces. Fold in an enamel bowl, cover with granulated sugar, mix gently.
2. Remove on the table and cover the container with a towel.
3. After 12 hours, stir again and place on the stove. As soon as the mass boils, reduce the heat to a minimum and boil the petioles for 5 minutes.
4. Immediately put in steamed jars, turn them over with the lids down, cover with a blanket.
5. Seal the cooled jam hermetically, remove to a cold place.

Delicious rhubarb jam with lemon

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

Prescriptions take:

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

Cooking process:

1. Cut the ingredients, put in a bowl. Add sugar and water.
2. When the sugar begins to dissolve, place the cooking container on the stove. Boil the mixture over low heat for 5 minutes.
3. Then set aside the pan until it cools. Repeat the procedure 3 times.
4. At the last boil, the dessert will become thick, and the rhubarb pieces 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 place in an enamel bowl. After 20-30 minutes, a small amount of juice forms.
2. Peel the ginger root and chop finely.
3. Add sugar, ginger and lemon juice.
4. Mix the mixture gently and place on the stove.
5. Cook rhubarb dessert over low heat until thick. Typically, 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 banana jam

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, you get an amazingly tasty and aromatic jam, which few people will refuse. This dessert will always help out if guests suddenly come.

Recipe composition:

• 1 kg of rhubarb stalks;
• 400 g bananas;
• 1 kg of granulated sugar.

Recipe step by step:

1. Prepared rhubarb is 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, bananas are prepared. They are peeled, cut and mashed with a blender.
5. When the jam is placed on the stove for the 3rd time, the 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 burn.
6. Cook for no more than 5 minutes. If you like a homogeneous mass, grind the dessert with a blender.
7. Until the rhubarb jam has cooled, it is laid out in jars and put away in a cold, dark place.

Aromatic rhubarb jam with strawberries

Delicious jam is made from strawberries. This berry can be paired with rhubarb. The result is a fragrant dessert with a delicate and extraordinary 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 rhubarb thoroughly.
2. Rinse strawberries in several waters to remove grains of sand.
3. Cut the petioles into cubes, and strawberries, depending on the size: medium berry into 2 parts, large - into 4 parts.
4. Combine the components in one bowl, add sugar.
5. Wait about 5 hours for the mass to release juice and the sugar begins 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 mixture to a boil with stirring over medium heat, then switch to minimum.
7. Boil for 20-30 minutes. Foam will form during cooking, it must be removed. Otherwise, it will cause the jam to become sugared.
8. Using an immersion blender, grind the mass until smooth, let it boil for 1 minute and pour until the dessert has cooled down into prepared jars.
9. Turn them over with lids 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 rich 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 the 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, simmer for 25-30 minutes, until the petioles become soft.
4. Immediately roll up in jars.

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

Cooking rules:

1. Cut the washed petioles, pour over the juice squeezed from lemon and orange.
2. After 30 minutes, when the juice from the petioles appears, add star anise and cinnamon, put to cook.
3. While the mass is boiling, chop the walnuts.Sliced ​​bananas into mashed potatoes.
4. After 15 minutes, remove the star anise and cinnamon, add granulated sugar, mashed banana and chopped nuts. Simmer over low heat with stirring.
5. Arrange the hot mass in jars and seal.

Amazing Rhubarb Jam with Cherry Leaves

The prescription will require:

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

How to cook:

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

Recipe for jealous jam through a meat grinder

Ingredients:

• rhubarb stalks - 0.7 kg;
• sugar - 280 g.

Cooking rules:

1. Grind the prepared stems in a meat grinder.
2. Fold into a cooking container, add granulated sugar, mix well.
3. Cook in the oven until the petioles are tender.
4. Dispense immediately.

Amber rhubarb and dandelion jam

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

You will need:

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

Features of the process:

1. Remove green sepals from dandelion flowers.
2. Chop the rhubarb, put in a cooking bowl and add water.
3. Add lemon juice, flowers and put on low heat 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 the contents thicken.
6. Spread out into banks at once.

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 pc.;
• 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 discard the mass in 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 petioles and boil for another 10 minutes with an open bowl. 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 chopped citrus pulp, mix.
6. Cook for the 3rd time for 30 minutes.
7. Spread the hot rhubarb jam among the jars and put in a cold place.

How to store rhubarb jam

Use a dark, cold place to store closed jam. This could be a basement, cellar, or 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 a great dessert for tea or for filling pies. Even a novice housewife can cook it. The article contains several recipes. You can prepare 1-2 jars per sample from different options to determine the taste.

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