Recipes for a tasty and healthy treat - rhubarb jam. How to cook rhubarb jam - step by step recipes with orange, lemon or apples

Rhubarb is considered one of the most useful perennial plants, the rich composition of which is able to fight and prevent heart and oncological pathologies, increase immunity, and stimulate digestion. However, in its raw form, this plant is less palatable than after heat treatment, so many housewives make rhubarb jam. It is interesting that this delicacy in its taste is very similar to apples, which allows you to cook jam from this plant with almost any traditional ingredients.

Rhubarb is considered one of the healthiest perennials.

Cooking such a delicacy will give you the opportunity to enjoy the real taste of rhubarb. Due to the presence of a large amount of sugar in its composition, the jam acquires a marmalade structure, so it will appeal not only to adults, but also to children.

To prepare it you need:

• a kilo of sugar;
• a kilo of rhubarb.

How to cook:

• 1. The plant is washed, cleaned, cut into cubes with a side of 1 centimeter.
  2. The resulting pieces are laid out on the bottom of the pan, sprinkled with sugar, mixed and placed in a cool place for 1 day to extract the juice.
  3. After the plant has given juice, the mass in the container must be mixed, sent to the fire and cooked after boiling for 15 minutes over low heat.
  4. Next, the delicacy is removed from the fire, cooled at room temperature, distributed into jars and covered with plastic lids.

This option for making jam does not require sterilization, since it contains a large amount of granulated sugar.

Rhubarb jam (video)

Rhubarb jam with additional ingredients

Many housewives prefer to supplement the taste of rhubarb with various ingredients that can give the taste of jam not only a sweetish taste, but also sour, spicy. Most often, rhubarb is supplemented with the following ingredients:

• apples;
• ginger;
• bananas;
• dandelions.

Also, orange, pear, mango, lemon, various berries, nuts can be added as an additional ingredient.

Recipe with rhubarb and apples

The aroma and taste of rhubarb are perfectly emphasized by apples.

Pumpkin jam: 8 chic recipes

To make Apple Rhubarb Treats you will need:

• 500 grams of rhubarb stems;
• 500 grams of apples;
• 600 grams of sugar.

The aroma and taste of rhubarb are perfectly emphasized by apples.

Jam is prepared according to the following technology:

1. First of all, the rhubarb is peeled. The plant is cut into cubes.
2. Apples are washed in cold water and cut into bars.
3. Apples are mixed with rhubarb, sprinkled with sugar.
4. The mass is mixed and put in the refrigerator overnight.
5. In the morning, the mass is laid out in an enamel bowl, placed on a burner and brought to a boil. After boiling, the mass is removed from the fire and left to cool.
6. In this way, cooking should be organized three times. During the last cooking, the mass should be simmered until the delicacy thickens.
7. When the jam is ready, it is poured into sterilized jars. Banks are rolled up, turned upside down, wrapped in a towel and left for 1 day.

Jam prepared according to this recipe is tender and fragrant, so it can be not only a great filling for sandwiches, but also a great addition to tea instead of sweets.

Five minutes with ginger

Five minutes allows you to save the maximum amount of nutrients in the processed ingredients. This property of cooking is due to the fact that the jam during cooking is not subjected to prolonged heat treatment. For cooking you need:

• a kilo of rhubarb stems;
• ginger root;
• kilo of sugar.

Five minutes allows you to save the maximum amount of nutrients in the processed ingredients.

Step by step preparation:

• 1. The stems of the plant are washed, dried, cut into bars, transferred to the pan.
  2. A small amount of water is added to the plant, the mass is mixed and put on fire.
  3. Sugar is added to the mass, everything is mixed and put to a boil.
  4. Then grated ginger is added to the mixture.
  5. During cooking, the delicacy should be stirred periodically.
  6. The readiness of the jam is determined by the completely boiled pieces of rhubarb.
  7. The finished delicacy is cooled, transferred to sterilized glass containers and rolled up.

This preparation is stored in the refrigerator. If desired, a small amount of ginger can be added to the mass.

Banana jam with nuts and rhubarb

This jam goes great with a scoop of creamy ice cream. It can also serve as a substitute for sweets, filling for pastries.

TOP 5 quick and delicious jam recipes

For cooking you will need:

• 700 grams of rhubarb stems;
• 2 bananas;
• 4 cups of sugar;
• 150 grams of hazelnuts;
• 300 milliliters of drinking water.

This jam goes great with a scoop of creamy ice cream.

Step by step preparation:

• 1. Rhubarb is washed, peeled, sprinkled with sugar.
  2. Hazelnuts are roasted in a dry hot frying pan and then crushed.
  3. Water is poured into the rhubarb, everything is mixed and put on fire.
  4. A crushed banana is added to the total mass, the mixture is mixed and boiled until tender.
  5. The jam is crushed with a blender, mixed with nuts.
  6. The hot delicacy is distributed in sterilized jars and immediately rolled up.

Any other nuts can be used instead of hazelnuts.

With the addition of dandelions

Another interesting combination is rhubarb and dandelions. From this tandem you can also make delicious jam for the winter.

This will require:

• 180 grams of dandelions;
• 300 grams of rhubarb stems;
• 1 large lemon;
• 950 milliliters of drinking water;
• 400 grams of sugar.

Another interesting combination is rhubarb and dandelions.

How to cook:

• 1. Rhubarb stalks are peeled, washed, chopped into medium pieces.
  2. The plant is transferred to an enamel bowl, filled with water and fresh lemon juice.
  3. Dandelion leaves are plucked, and then the plant is added to rhubarb.
  4. The mixture is mixed, put on fire and cooked over low heat for 60 minutes.
  5. The resulting mass is removed from the fire, set aside to cool.
  6. Then the pan returns to the burner, granulated sugar is poured into the mixture, everything is mixed and simmered over low heat until thick.
  7. The resulting hot jam is distributed in sterilized glass containers, rolled up, cooled and sent to the refrigerator.

In order for the jam to acquire a homogeneous delicate structure, dandelions should be removed from the mass before the second cooking.

Rhubarb is a perennial plant that contains a lot of useful substances for the body, such as:

• Vitamin C;
• Pectin;
• B vitamins;
• Carotene;
• mineral salts;
• Ascorbic acid;
• Rutin;
• iron and magnesium;
• Polyphenols;
• Malic, citric acid.

This composition of rhubarb helps prevent heart disease and cancer, improves digestion, and improves immunity.

The taste is somewhat similar to an apple. Various compotes, jelly, stuffing for pies, salads are prepared from rhubarb.

And for the winter you can cook delicious jam, jam. Rhubarb jam is very fragrant, tasty and healing.

Recipes for its preparation are varied: with the addition of other products and without additional substances. You can make jam with strawberries, blueberries, apples, oranges, bananas, pineapple, ginger, vanilla, cinnamon and other berries and fruits.

Simple recipes for making treats

This is a classic jam. The absence of various additional products will help you feel the real and natural taste and aroma of healthy rhubarb jam.

Option 1

Step by step preparation:

Peeled and washed petioles must be cut (cubes 1X1);

Then put them in a bowl and cover with sugar. It should be left for a day and a half until the juice appears;

When the rhubarb has released its juice, stir thoroughly. Cook for 10-17 minutes after the jam boils over low heat;

Let it cool, put it in jars. Close using polyethylene lids.

Option 2

Ingredients needed for jam:

• Sugar - one and a half kilograms;
• Rhubarb - one kilogram.

How to make simple jam:

1. Peel the rhubarb petioles, rinse and cut into cubes;
2. Pour half the sugar on top and mix;
3. To release the juice and dissolve the sugar, it is necessary to leave the mass for about ten hours;
4. Juice should be poured into non-metallic dishes, let boil. Pour the remaining sugar into this syrup and cook until the sugar begins to dissolve;
5. Put pieces of rhubarb into boiling syrup;
6. Then boil again and remove the pan from the stove;
7. After an hour, boil the jam again on low heat for 5 minutes. In this case, you must constantly stir it;
8. While it is hot, it must be poured into jars and immediately rolled up;
9. Turn the jars upside down and let cool.

Option 3 - regular jam in a slow cooker

Ingredients:

• Sugar - half a kilogram;
• Rhubarb - half a kilogram.

Cooking:

1. Prepare rhubarb stalks, sprinkle with sugar, hold for a while until juice is obtained;
2. In a slow cooker, cook for one hour in the "Extinguishing" mode. The lid may not be covered;
3. You can use it right away, or you can roll it up.

an incredible combination of rhubarb and orange

The jam is delicious with a delicate aftertaste and aroma of oranges. Due to the exotic taste of jam, it is not immediately possible to guess what products it consists of.

Recipe 1

Ingredients:

• Rhubarb - one kilogram;
• Oranges - one and a half kilograms;
• Sugar - half a kilogram;
• Gelling sugar - one sachet.

Cooking instruction:

1. The petioles of the plant must be cleaned and washed thoroughly, then cut into a length of about a centimeter;
2. Place chopped rhubarb in a saucepan and add 2 tablespoons of sugar (tablespoons);
3. Grate the zest of one orange, can be finely chopped;
4. Grind the pulp of oranges, remove the seeds from the fruit. Sliced ​​oranges, along with the allocated juice, place to the rhubarb. Pour one spoonful of sugar;
5. Leave the products prepared in the dishes for a while until the granulated sugar is completely dissolved, covered with a lid;
6. After this procedure, the dishes with the ingredients are put on a slow fire and gelling sugar is added;
7. Let the jam boil and add the rest of the sugar. At this stage, the zest is added;
8. Cook for another five minutes. Then place on banks and roll up.

Recipe 2

Products for jam:

• Rhubarb - one kilogram;
• Sugar - two kilograms;
• Oranges - one and a half kilograms.

Step by step preparation:

1. Peel the petioles of the plant, cut them and place in a saucepan;
2. Remove the peel from the oranges, chop and add to the rhubarb;
3. Pour all the sugar into the mass, mix thoroughly;
4. Boil on low heat for forty minutes. If the jam is cooked, it should change color - it will darken a little.

Rhubarb and apple jam

You can cook sweet and juicy jam with the addition of any variety of apples. It has a pleasant aroma and unsurpassed taste.

Products:

• Apples - 300 grams;
• Orange - one piece;
• Water - 200 ml;
• Sugar - one and a half kilograms;
• Chopped ginger - two tablespoons (tablespoons).

Cooking algorithm:

1. Peel the stems of the plant and cut into pieces;
2. Grate the orange zest and add to the container;
3. Pour in the juice of one of their oranges;
4. Add chopped ginger;
5. Remove the peel from the apples, chop them, add to the rest of the ingredients;
6. Pour in water and mix. Cover with a lid, wait until it boils and cook for twenty minutes;
7. After that, add granulated sugar and cook for another ten minutes;
8. Arrange hot jam in jars and wrap;
9. Once it has cooled down, transfer to a cool place to store.

Jam with strawberries or black currants

Ingredients:

• Rhubarb stalks - one kilogram;
• Sugar - one kilogram;
• Berries of strawberries or currants - half a kilogram.

How to cook:

1. Cut the stems, cover with sugar and wait for the juice to appear;
2. After a while, put strawberries in this pan;
3. Let it boil on low heat. At the same time, be sure to stir the jam;
4. Boil 10 minutes;
5. Roll up hot.

Rhubarb + banana

The excellent taste of this jam will make it a favorite delicacy among winter sunsets. In addition, the preparation is easy and fast.

Required products:

• Rhubarb (stems) - one kilogram;
• Bananas - half a kilogram;
• Sugar - one kilogram.

Step by step preparation:

1. Peel the stems, wash and cut into square pieces. Pour in sugar and leave for a while until the ingredient releases the juice;
2. Bananas to clear, cut and put to a rhubarb;
3. Bring to a boil over low heat. Be sure to stir the jam. Remove the foam and cook for another five minutes;
4. Pour into jars, roll up and wrap until cool.

In order for the jam to turn out to be fragrant and delicious, and rhubarb not to lose its healing properties, you must adhere to the following rules:

1. It is advisable to collect rhubarb stalks until June, until they become coarse and have not accumulated a large amount of oxalic acid. The earlier the harvest, the more useful it is, and the plant will release more juice for jam;
2. It is forbidden to cook a delicacy in dishes that are characterized by oxidation (copper, iron). It is better to cook in an enamel pan;
3. Banks must be thoroughly washed with soda and it is mandatory to sterilize them and lids;
4. It is necessary to clean the stems by gently hooking a thin skin with a knife and completely pulling it together;
5. To make the jam tastier, and the pieces of food were not boiled and whole, you can repeat the following procedure in three or four stages: let it boil, turn off and leave for several hours;
6. For smell, you can add cinnamon to the recipe if you wish;
7. To store jam, choose a place darker and colder.

The main advantages of the workpiece

In order for the jam to turn out, you need to know some rules for its preparation. And if it was prepared in compliance with the above recommendations, it will differ:

• Excellent taste;
• Pleasant aroma;
• healing properties;
• Low cost.

Rhubarb goes well with many foods. Therefore, you can safely experiment, discovering new and high-quality recipes.

If you have never made rhubarb jam for the winter, then you should definitely try cooking it according to recipes (with photos) with the addition of orange, apples or ginger. The benefits of the plant are obvious: it contains a lot of malic, ascorbic, oxalic acids, pectin, rutin, vitamins and various trace elements. In addition to jam, jellies, jams, compotes and many other delicacies are prepared from rhubarb. This vegetable is a very useful product, a real storehouse of substances important for the body.

How to make rhubarb jam

To cook rhubarb jam, you need to harvest the plant before mid-June, because then its petioles will coarsen. In addition, from the influence of direct sunlight, a large amount of oxalic acid accumulates in the vegetable, which can be harmful to health. If you have stocked up on rhubarb, sugar and other necessary ingredients, but don’t know how to make jam, try cooking a healthy delicacy according to one of the most original recipes (with photo). Many of them are adapted for multicookers.

Rhubarb Jam Recipes

If you don't know how to make rhubarb jam, just learn the cooking recipes (with photos) and follow the step-by-step instructions to get the most delicious and healthy rhubarb stalk dessert. If you like the classic version of a winter treat, add ginger, apples, kiwi, strawberries, currants, banana, lemon, cherry leaves, orange and other fruits to it. The presence of such simple ingredients will add a unique flavor to the dish.

classic

• Preparation time: 1 day 8 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 314 kcal.
• Cuisine: Russian.

Rhubarb jam for the winter will not only be a pleasant and tasty addition to tea drinking, but due to the content of vitamins A, E, K, C, magnesium, phosphorus, iron and calcium, it will strengthen the immune system, accelerate the breakdown of body fat, and contribute to the formation of the skeletal system. The absence of additional ingredients in the classic recipe allows the real taste of the plant to reveal itself. In terms of thickness, the sweet treat is similar to jam, which can be easily spread on toast.

Ingredients:

• rhubarb stalks - 1 kg;
• sugar - 1 kg.

Cooking method:

1. Rinse the vegetable, dry it, cut into small cubes.
2. Pour the rhubarb with sugar, leave it to brew for a day, it should give juice.
3. Stir, put on the stove, cook after boiling over low heat for 10-15 minutes, not forgetting to remove the foam.
4. Turn off, leave to cool. Next, the jam needs to be rolled up with lids.
5. If you want the pieces of the plant to turn into candied fruits, repeat the boiling process 2 more times.

with orange

• Cooking time: 13 hours.
• Servings: 20 persons.
• Calorie content of the dish: 285 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Delicious rhubarb jam with orange will be a table decoration and a wonderful treat for guests. Delicate, soft, delicious taste of delicacy will delight the process of tea drinking, and the excellent aroma of orange peel will bring a feeling of cheerfulness for the whole day. If you know how to make such a jam, but want to make the dish even more unusual, enrich it with oriental notes - add cinnamon.

Ingredients:

• peeled rhubarb - 1 kg;
• sugar - 1.6 kg;
• oranges - 3 pcs.;
• water - 2 tbsp.

Cooking method:

1. Cut the washed and peeled vegetable into pieces.
2. Blanch in boiling water for 1 minute, drain.
3. Make syrup by dissolving sugar in hot water left over from blanching. Boil it for 3 minutes.
4. Dip the prepared rhubarb into the boiling syrup, cook for 15 minutes, periodically removing the foam.
5. Leave to infuse for 12 hours.
6. Remove the zest from the oranges, remove the white layer, cut the flesh into small pieces.
7. When the rhubarb is infused, put it back on the fire, add the zest, citrus pulp, boil for 15 minutes.
8. Cool the jam, roll it into jars with sterilized lids. Store in a cool dark place.

From rhubarb and apples

• Cooking time: 36 hours.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 280 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Add a recipe for rhubarb and apple jam to your culinary piggy bank. With these delicious treats you can delight your friends and loved ones not only in winter, but throughout the year. If the delicacy is made from juicy, fresh, young petioles, then they will only emphasize the taste and aroma of apples. Such a simple but very tasty dessert will be a great occasion to get together on a winter evening.

Ingredients:

• rhubarb - 500 g;
• sugar - 600 g;
• apples - 500 g.

Cooking method:

1. The vegetable must be washed, peeled, cut into cubes of 1-1.5 cm.
2. Wash the apples thoroughly, remove the core, cut into cubes.
3. Mix the prepared ingredients, sprinkle with the amount of sugar indicated in the recipe. If you took green apples, then you can add 200 grams more sugar.
4. Leave the mixture overnight to release the juice.
5. In the morning, put the container with the future jam on medium heat, bring to a boil, set aside. When the boiling process stops, put it on fire again. The delicacy turns out to be thick if you repeat the procedure three times.
6. Spread the mass in sterile jars, then it must be rolled up with sterile lids and wrapped.

with cherry leaves

• Cooking time: 10 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 168 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This version of jam from fresh rhubarb stalks can be attributed to the classic, but cherry leaves still give the dessert spicy notes and a unique aroma. Such an ingredient in cooking is not often used, but its presence adorns any dish. Cherry leaves add a light, barely noticeable bitterness to a sweet dessert, which does not spoil the taste, but makes it more refined. The fruity aroma will remind you of summer and sunny days. Discover a simple yet delicious cherry leaf and rhubarb jam.

Ingredients:

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

Cooking method:

1. Take the petioles of a young vegetable, rinse, cut into small pieces.
2. Syrup is made from water and sugar. In the middle of the process, add 50 grams of leaves to it and remove it when the sugar is completely dissolved.
3. Pour the main ingredient with hot syrup, set aside until the mass has cooled completely.
4. Then add the rest of the leaves and bring back to a boil. Cook until cooked (clear) rhubarb.
5. Next, the jam is laid out in sterilized jars, poured with the remaining sugar syrup, rolled up.

with ginger

• Cooking time: 60 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Jam prepared according to this recipe has not only an exquisite unique taste, but also has beneficial properties, thanks to ginger, which warms the body from the inside, which is important in winter, and strengthens the immune system. Such a dessert will appeal to even those who do not like ginger, since the spice in this jam is almost not felt. Ginger-rhubarb delicacy will be a great addition to cottage cheese, oatmeal and diet bread. This combination will be appreciated by people who adhere to proper nutrition. You can sprinkle ice cream with jam.

Ingredients:

• chopped ginger stalks - 4 tbsp.;
• sugar - 3 tbsp.;
• fresh ginger (chopped) - 3 tbsp. l;

The classic recipe for a sweet rhubarb dessert has a simple approach to cooking and a simple set of ingredients. Before proceeding with the preparation of jam, a thin film should be removed from the stems of the plant - this will make the pieces in the jam soft and juicy.

For a delicious rhubarb jam, you will need the following ingredients:

• kilogram of stems;
• kilogram of sugar.

This sweet dish is prepared in an enamel bowl, as rhubarb contains an acid that can oxidize with copper or iron materials.

1. The stems are thoroughly washed, the film is removed, dried with a paper towel and cut into small identical slices.
2. Rhubarb slices are sprinkled with sugar, left for a day so that the plant releases juice.
3. After 24 hours, the mixture is stirred, sent to a small fire, boiled, stirring constantly.
4. After boiling the sweet mixture, it is boiled for a quarter of an hour, set aside to cool.
5. The finished jam is transferred to clean prepared glass containers, closed with nylon lids.

The classic rhubarb jam is stored in the refrigerator or cellar. The finished dish has a special sweet and sour taste, light aroma.

Rhubarb jam (video)

Citrus mix with rhubarb

Lovers of citrus flavors and shades will love rhubarb jam with oranges. Such a dessert will not only be a useful delicacy, but will create a kind of “intrigue” for evening tea drinking with guests.

How to preserve beans for the winter

In order to cook a citrus mix with the addition of oranges, you will need the ingredients:

• kilogram of stems;
• 500 grams of oranges;
• kilogram of sugar.

For a delicious orange treat, sterile glass containers and lids are initially prepared.

1. The stems are thoroughly washed, cleaned of the film, dried with a paper towel, cut into small pieces.
2. Transfer the rhubarb to an enameled container, add chopped orange slices. The mixture is set aside for 4 hours so that the ingredients "make friends".
3. Add half a kilogram of sugar to the jam mixture, mix, bring to a boil.
4. The remaining sugar is added to the boiling jam, the grated orange zest is brought to a boil again.
5. After boiling, the mixture is boiled for 5 minutes, after which it is transferred to jars and corked.

You can store this dessert in any conditions, it is not capricious and not perishable.

Rhubarb and apple jam

Rhubarb jam for the winter is prepared with the addition of various ingredients: the more fruit platter in such a dessert, the more intense the taste of the finished dish.

The main ingredients of the mixed treat are:

• kilogram of rhubarb stalks;
• 3 apples;
• orange;
• 1 ½ kilograms of sugar;
• a couple of tablespoons of minced ginger.

Rhubarb and apple jam is prepared in stages - this provides a unique taste and texture.

1. The stems are washed, peeled, cut into small cubes, sprinkled with grated orange zest.
2. Add chopped ginger, peeled and diced apples.
3. Juice is squeezed out of an orange, added to the jam mixture, and the workpiece is sent to the fire. After boiling, the fire is reduced to a minimum, cover the mixture with a lid and cook for 20 minutes.
4. Sugar is added, brought back to a boil and boiled for another 10 minutes, the fire is increased to a maximum and the mixture is allowed to boil for a quarter of an hour.
5. Pour jam into sterile jars, roll up.

The delicacy is stored in a cool place.

Rhubarb in three steps

This dish is prepared in several stages, such a dessert turns out to be transparent, rhubarb slices are soaked in syrup and resemble marmalade.

Vegetable caviar - the queen of blanks for the winter

A sweet dish is prepared from the following ingredients:

• one and a half kilograms of rhubarb stalks;
• kilogram of sugar;
• lemon.

1. The stems are thoroughly washed, cleaned of the film, cut into small pieces, sprinkled with sugar and set aside for 8 hours.
2. Rhubarb is sent to the fire, brought to a boil, boiled for 5 minutes. Remove from heat, leave for 12 hours.
3. Bring the mixture to a boil again, add lemon, previously crushed in a blender.
4. Bring to a boil again and cook for 10 minutes.
5. Transfer the mixture to prepared containers, cover with lids.

Keep the jam in the refrigerator or cellar.

Banana jam with rhubarb

The unusual taste of the dish, which resembles jam in consistency, will be remembered by both adults and the elderly.

For fragrant jam, stock up on a set of ingredients:

• kilogram of rhubarb stalks;
• kilogram of sugar;
• 400 grams of peeled bananas.

Cooking sequence:

1. The washed and peeled stems are crushed into small pieces, sprinkled with sugar in an enamel bowl.
2. Warm the mixture over low heat, bring to a boil twice, remove from heat.
3. After cooling, crushed bananas are introduced, brought to a boil for the third time, boiled for 5 minutes.
4. Transfer to prepared sterile containers, roll up.

The jam is thick and rich. It is served with pancakes, pancakes or cheesecakes.

Rhubarb in strawberry jelly

For those who love unusual and special delicacies, chefs recommend using recipes with fruit jelly to make rhubarb dessert. Strawberry or raspberry jelly is especially popular because of its color and aroma.

Step-by-step recipes for making delicious rhubarb jam with oranges in the traditional way and in a slow cooker: jam options with oranges and apples, ginger

2018-06-26 Marina Danko

Grade
prescription

628

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

50 gr.

200 kcal.

Option 1: Classic recipe for amber rhubarb jam with orange

With all the desire, it will not be possible to call the proposed delicacy either particularly famous or super popular. Nevertheless, there are a lot of recipes for it, and if you ask a good nutritionist, then the jam will collect a lot of recommendations.

Even without the addition of citrus pulp, it comes out appetizing, and a sliced ​​orange adds beauty and freshness to it. Please note that the mass of sugar is calculated for a regular refined product and it will still have to be slightly adjusted in the process of preparing for making jam. By carefully weighing the sugar, you will avoid unpleasant cloying that is not at all suitable for such a fragrant delicacy.

Ingredients:

• juicy rhubarb stalks - exactly two kilograms;
• a little over two and a half kilograms of white sugar;
• four large, juicy oranges.

Step-by-step recipe for orange rhubarb jam

Select rhubarb stalks as thin and pale as possible. Remove the dense skin from them and weigh the resulting amount of pulp, add to it a mass of unpeeled oranges. The amount of sugar should be related to the mass of rhubarb and citrus, in a ratio of one to one.

Cut the oranges together with the zest into medium-sized pieces, dissolve the rhubarb stalks in circles the thickness of the little finger. Add the appropriate amount of sugar. Mix the mass thoroughly and leave for half an hour so that the juice can come out thickly from the slices of the stems.

Place the basin or pan in which you intend to cook jam on the stove, turning on moderate heat. After allowing the mass of products to warm up and melt the sugar a little, increase the temperature, wait for it to boil and reduce it to medium again.

Be sure to remove the foam from the surface, stirring occasionally, cook from the moment of boiling, for twenty minutes. Since the jam will have to be closely monitored, it is better to sterilize the jars ahead of time.

Spilling jam into them, and leaving about one and a half to two centimeters to the top, cork with lids and turn upside down. In this position, soak under a thick blanket until completely cooled.

Option 2: Quick Rhubarb Orange Jam Recipe

If the traditional methods of cooking such jam assume that rhubarb covered with sugar will release juice for a sufficiently long time, then we suggest doing it faster and easier. Sliced ​​oranges will release juice, and a sufficient amount will come out from slices of stems when heated. This modest trick will save a lot of time without worsening the result.

Ingredients:

• six cups of peeled and chopped rhubarb stalks;
• two thin-skinned small oranges;
• six glasses of refined sugar.

How to quickly make orange rhubarb jam

Scald citruses with boiling water and immediately cool them with running water, cut into large slices along with bright zest. Carefully inspect and select seeds from the pulp, put in a blender container and grind finely.

The volume of rhubarb slices is considered only after you clean it and cut it into centimeter-wide slices. Mix them with prepared crushed oranges and put them in a saucepan with a massive bottom.

First, heat for a short time on minimum heat, then increase the heat and bring the mass to a boil. Pour sugar into the pan and stir thoroughly, making sure that it dissolves without residue.

After boiling for up to five minutes, turn off the heat, pour the resulting beautiful jelly into pre-prepared jars. If you are not going to preserve the jam, store it in a room with a very low temperature.

Option 3: Orange Ginger Rhubarb Jam

Spicy ginger supplement is a very successful addition to the relatively uncomplicated taste of rhubarb. Of course, oranges play their significant role, but it is ginger, as enthusiastic chefs would say, that "completes the composition." Well, if it is possible to choose the ginger at your discretion, give preference to a whole slice, which allows you to remove at least five millimeters of pulp from the side of the cut. The spine itself is recommended to choose a relatively thick one, 4-6 centimeters in diameter.

Ingredients:

• exactly two kilograms of juicy rhubarb;
• medium-sized oranges - two things;
• sugar - two kilograms;
• a 100-gram slice of fresh ginger root.

How to cook

Rinse the rhubarb and cut into slices a couple of centimeters long. Pour sugar into a spacious container, set aside for eight hours, allowing the juice to stand out abundantly. Peel the skin from the ginger, dissolve the pulp into small pieces.

We will not peel the oranges, cut them into slices and remove the seeds, if any. Put the citrus parts in the blender chopper, send the ginger in the same place. Grind the mass into a uniform puree, transfer it to the sour mass of rhubarb.

After stirring, turn on medium heat under the saucepan with the sweet mass. Bring, still stirring, until it starts to boil, then lower the temperature slightly and cook for exactly forty minutes. Quickly pack the finished jam into prepared containers and cork. You can try the jam after a couple of days.

Option 4: Fragrant rhubarb and orange jam in a slow cooker

There are only two stages, and it would take much longer to describe the pleasure of jam. The secret of the jam, if you can consider the technological nuance as such, is extremely simple and not striking. We prepare the jam in a tightly covered bowl, a slight change in the temperature regime in practice affects both the consistency of the syrup and the aroma of the jam as a whole.

Ingredients:

• five hundred grams of rhubarb stalks;
• eight hundred grams of sugar;
• oranges with a thin skin - two things, medium-sized.

Step by step recipe

Carefully inspect the stems, if possible, choose the most juicy. Clean and wash them, cut into pieces with a sharp knife. Sprinkle with sugar and mix thoroughly. Depending on the juiciness of the stems, they will have to be kept in this form for three to ten hours, until a large amount of moisture forms in the pan. In order to speed up the process, you can not crush the mass too intensively.

Remove the peel from oranges, separate about a quarter and add it to the pulp. Cut everything together and put it in the multicooker bowl, send the rhubarb there too. From the control panel, select the food extinguishing mode, program the timer to stop after sixty minutes, close the lid tightly. The resulting puree can be ground through a meat grinder and, reheating, only after that canned. You can leave the jam and pieces. Arrange it in a sterile glass container, seal tightly, then soak, covered with a warm blanket, until cool.

Option 5: Rhubarb Jam with Orange and Apples

The opinion of the author of the recipe: this amount of orange juice is quite enough for the aroma of jam. In the opinion of other, no less eminent culinary specialists, if only juice is used, then its volume should be at least a quarter of a liter. Apple juice partially compensates for this lack, but you can also increase the volume of the liquid squeezed out of citrus.

Ingredients:

• one very large orange or a couple of smaller ones;
• three large and juicy apples;
• kilogram of rhubarb stalks;
• a glass of clean water;
• one and a half kilograms of white sugar;
• forty grams of ginger root.

How to cook

Clean and wash the rhubarb, then peel and cut into short, three-centimeter “stumps”. Put them in a saucepan, and thinly grate the zest from the oranges there. We will not add the pulp of citruses, but we will separately squeeze the juice out of it.

The mass of ginger is indicated for an already peeled root, grate it finely, also put it in a saucepan. Wash apples, peel off the skin and remove the core along with the seeds. We dissolve the pulp in centimeter cubes, put it to the rest of the components, pour it with cool water and fresh orange juice.

Turn on the fire under the saucepan at first low, slowly bring the mass to the very beginning of boiling. Then turn down the heat slightly, and boil under the lid for up to twenty minutes. Pour sugar into the jam, stir and raise the heat, with a more rapid boil, boil for up to ten minutes. Jam, not allowing it to cool, pour into jars, cork and wrap with a blanket.