Rhubarb blanks are rich in vitamins and trace elements. This plant is different in that it can be used to prepare vegetable and sweet dishes. Very often, among the blanks you can find rhubarb jam with extraordinary taste.
Classic rhubarb jam for the winter
Harvested rhubarb is carefully treated: cut the leaves, wash, remove a thin film from the stem. Peeled stem is crushed with a knife into small pieces. Thus prepared rhubarb is used in all recipes for jam.
Ingredients Ingredients:
- peeled, finely chopped rhubarb - 1000 g;
- sugar sand - 1000
Cooking sequence:
- Prepared rhubarb, place in an enamel pan or stainless steel container, add sugar. Cover the container with gauze or cloth and leave the ingredients to infuse for 24 hours. During this time, the stalks in the sugar will produce juice.
- Place the pot with the workpiece on low fire. Stirring, bring the mass to a boil. The foam that forms during the boiling process should be removed. Without increasing the heat, stems in the syrup to simmer for 20 minutes.
- Jam is ready. It is laid out in prepared glass jars, covered with lids and placed in a cool place, cellar or refrigerator.
Ready jam can be immediately served on the table for tea.
Preparation time: 24 hours + 30 minutes.
Calories per 100 g of jam: 257 kcal.
Bright rhubarb jam with orange
Orange jam is delicious, healthy and has a special taste. There are a lot of recipes with orange. You can use all sorts of additives that will only improve the quality of the workpiece. This bright jam can be used as a base and make new, unusual desserts for the winter.
Ingredients Ingredients:
- peeled and sliced rhubarb - 1000 g;
- 2 large oranges, cut with a crust into small pieces;
- granulated sugar - 1000 g
Cooking sequence:
- Prepared ingredients are placed in an enameled pot, add the prescribed amount of sugar and mix. The resulting billet is allowed to brew no more than 30 minutes (focus on the amount of juice released).
- Place the pot with the billet on a low heat, bring to a boil. Until fully prepared, the jam is boiled for another 2-3 minutes, poured into sterilized glass jars and rolled up with lids.
- Wrap jars of jam with a warm cloth, leave them to cool, then place in storage in a cool room.
Cooking time: 35-40 minutes.
Calories per 100 g of jam: 179.7 kcal.
Rhubarb jam with ginger "Five minutes"
A unique rhubarb dessert can be made with ginger. Jam is prepared very quickly, among the hostesses it is called "five minutes". This is a kind of jam for every day, it is stored in the refrigerator for no more than two weeks.
Ingredients Ingredients:
- peeled, cut pieces of 10 rhubarb stalks;
- granulated sugar - 6 tablespoons;
- fresh ginger root - 1 pc.
Cooking sequence:
- Cleaned, sliced rhubarb slices put in a stainless steel pot, pour a little water so that the stems are not directly on the bottom of the tank.
- Add 6 spoons of sugar to the billet, set low heat. Bring the contents of the pan to a boil, stirring constantly. Boil five minutes.
- In the process of boiling the stems produce juice, so the liquid may be a little more than the recipe requires. It is evaporated, extending the cooking process.
- The crushed ginger root is added to the jam and the vegetables continue to languish until the grass stems disintegrate into the fibers.
- Before you turn off the stove, check the resulting composition to taste. If there is little sugar, you can add it to the hot mass, mix and turn off the heat. Cover the pot with a lid and stand the jam, allowing it to cool slightly.
- The cooled dessert is laid out in glass jars. Store in the fridge, serving to the table as a dessert dish. It can be served with ice cream, tea or coffee, preparing a sweet sandwich.
Cooking time: 30 minutes.
Calories per 100 g of jam: 84 kcal.
Dry ginger root powder may be used. Ginger gives the jam a surprisingly spicy, incomparable taste.
Dietary rhubarb and apple jam
Rhubarb has a special feature: a delicate sourish taste, which it endows the dishes cooked with it, and aroma. This combination does not give any other components.
Ingredients Ingredients:
- peeled and chopped rhubarb stalks - 1000 g;
- apples (sweet or sour varieties) - 1000 g;
- granulated sugar - 1000 g
To make jam according to this recipe, we take the amount of sugar depending on the sort of apples. When using acidic varieties, the amount of sugar should be increased by 150-200 g.
Cooking sequence:
- For this jam, peeled, sliced apples are used. The boll must be removed beforehand.
- Prepared pieces of rhubarb and apples are placed in an enamel pan, all covered with sugar.
- The ingredients should be thoroughly mixed so that all the pieces of rhubarb and apples are rolled in sugar. Leave the mixture for 24 hours. During this time, rhubarb and apples produce a lot of juice.
- Next, you need to put the pot on a very low heat, bring the contents to a boil and boil for no more than 8-10 minutes.
- The resulting billet is cooled for two to three hours and again heated on low heat to a boil, incubated for 10-15 minutes.
- Remove the semi-finished product from the heat and mix to a uniform consistency. In this mass, you can leave pieces of apples.
- After cooling, heat the contents of the pan and boil for a minute or two. Jam is ready.
- The resulting dessert is expanded into prepared sterile jars, close the lids, roll up and put in storage in the cellar or refrigerator.
Preparation time: 24 hours + 3 hours.
Calories per 100 g of jam: 154 kcal.
Fragrant recipe with lemon
The combination of citrus with rhubarb stalks always gives amazing taste to winter preparations. Jam from rhubarb and lemon in summer and winter will make tea drinking tasty and healthy.
Ingredients Ingredients:
- peeled and chopped rhubarb stalks - 1000 g;
- lemon - one large;
- granulated sugar - 1000 g;
- boiled water - 120-150 ml.
Cooking sequence:
- In a container prepared for cooking jam (enamel pan or basin), pour sugar and pour water. Set the pot with the contents, set it on the stove, heat it over low heat, stirring constantly.
- After heating, the dissolved sugar will turn into a thick syrup, pour the pieces of the stems into it and continue heating until the foam appears on the surface. It must be removed, and the saucepan with rhubarb in the syrup should be removed from the fire and covered with a warm cloth.
- In the cooled billet, add the lemon sliced with the peel, mix the contents thoroughly and put on the fire again. When the foam appears on the surface of the jam, it means that the cooking of the dessert is complete.
- The finished product is poured into glass jars and roll covers.
Cooking time: 40 minutes.
Caloric value per 100 g of jam: 186.3 kcal.
Jam with lemon has a bright yellowish color. Amazing taste and aroma are not inferior to the beautiful color of jam.
Original recipe with cherry leaves
There are a lot of rhubarb jam recipes. Each housewife adds her own original ideas to the preparation of rhubarb dessert. Taste of rhubarb in jam with cherry leaves is amazingly combined. This extraordinary additive enhances the color and flavor of homemade products.
Ingredients Ingredients:
- peeled and chopped stalk of rhubarb - 1000 g;
- green cherry leaves - 100 g;
- granulated sugar - 1000 g;
- water - a glass (faceted).
Cooking sequence:
- Place the sugar in an enamel saucepan, add water and heat until it is completely dissolved.
- Add purely washed cherry leaves to sugar syrup. When the syrup acquires an intense emerald color, extract the leaves and add rhubarb to the resulting syrup.
- Next, remove the container with the contents from the fire and leave to cool to room temperature.
- Add the cherry leaves again to the cooled mass, put on the fire, heat until boiling and continue to cook until the rhubarb pieces are transparent and soft. From the finished mass, remove the leaves and pour the jam into cooked jars.
Preparation time: 3 hours 55 minutes.
Calories per 100 g of jam: 180 kcal.
Rhubarb and strawberry jam
Strawberry is one of the unique berries on a garden bed. It contains fruit acids, vitamins, substances that strengthen the immune system, heart, helping the body in the fight against oncology.
Ingredients Ingredients:
- rhubarb stalks, peeled from the protective skin - 1000 g;
- ripe strawberries, clean, free from defects and rotten stains - 1000 g;
- lime or lemon - 1 pc. average value;
- granulated sugar - 1200-1500 g.
Cooking sequence:
- The processed stalks of rhubarb are cut into small slices, placed in an enameled cooking dish (pan or basin), sprinkled with sugar and left to stand for several hours, during which rhubarb will give juice.
- A lot of rhubarb in the juice should be set to low heat and, stirring, bring to a boil. The resulting foam to shoot.
- After boiling the rhubarb for ten minutes, add berries, clean, without sepals (very large berries can be cut). Cook about 20-25 minutes.
- Jam during cooking must be mixed to avoid sticking of components to the bottom of the container.
- Lemon juice with a small amount of zest is added to the boiling, almost ready mass. After 5-6 minutes, the winter dessert is ready for packaging into prepared dishes. Banks are hermetically rolled up and after cooling are sent to a cellar or a refrigerator.
Preparation time: 24 hours + 30 minutes.
Calorie content per 100 g of jam: 223 kcal.
Useful tips
Those who decide to make a winter rhubarb delicacy will benefit from the advice of experienced chefs:
- collecting components for jam is preferably timed to coincide with May-June, the time when rhubarb enters the season of juiciness;
- Boil a delicacy in a few tricks: bring the mass to a boil and remove it from heat for 5-6 hours. You can repeat the reception 2-3 times. This will allow you to get jam with transparent pieces of rhubarb and components that have retained their shape.
- Cinnamon, added to jam, another savory addition to rhubarb.
Rhubarb is a plant attractive by the richness of the substances it contains that a person needs at any age. In addition, its stem, consisting of coarse fiber, is especially needed by the body. Only thanks to fiber you can free the body from toxins. Therefore, the presence on the table of such a product, and even with an extraordinary taste, is always welcomed by housewives.
