Rhubarb jam: how to cook. Rhubarb jam: the unique taste of spring

Rhubarb is a plant from the buckwheat family, has a huge number of varieties. An interesting fact is that all over the world it is considered a vegetable, but there are few recipes where it is used in soups or meat dishes. Any beginner and not only a cook, at the sight of rhubarb, will first of all come up with a recipe for pies or a sweet dessert with rhubarb. There are a lot of options for preparing it, ready-made dishes bring exceptional benefits, and the whole process does not take much time. Perhaps that is why the plant is so popular in the States, as well as China, the birthplace of rhubarb.
Important! Only the stems of rhubarb are eaten, while the roots and leaves are a poison for the digestive system.
Many people love jam as a dessert. However, apples, apricots, cherries, which are usually used, are already trite and uninteresting. On the contrary, jam from such an unusual plant as rhubarb will appeal to many and add new colors to the diet. Another original recipe for the winter is, the step-by-step cooking instructions for which are also in this section of the site.

This jam has an unusual spicy taste. It does not require much water, as rhubarb releases enough juice.

Ingredients:

• 1 kg. rhubarb stalks
• 1 whole orange
• 1-2 green apples
• 0.2 l. purified water
• 1.5 kg. Sahara
• 50 gr. grated ginger root.

Cooking:

1. Rinse, peel the rhubarb stalks, cut into small pieces.
2. Remove the peel from the orange, squeeze the juice from the pulp.
3. Peel apples, cut into small pieces.
4. Put all the ingredients in a stainless steel saucepan, pour water, juice.
5. Cover the pan with a lid, boil, then put on minimum heat.
6. After 20 minutes, add sugar (powder), boil again for 10 minutes, stirring occasionally.
7. Increase the heat to high again - boil for 10 minutes.
8. Allow the jam to cool completely, or pour into sterilized containers.

Rhubarb jam with lemon

For excellent immunity, it is useful to use this jam during the season of colds and beriberi. With such a small amount of ingredients, a delicious and healthy dessert is obtained.

Ingredients:

• 1 kg. rhubarb
• 1 lemon (lime)
• 1 kg. granulated sugar
• 0.5 l. purified water.

Cooking:

1. To avoid the harsh taste of rhubarb, carefully peel it from the film.
2. Cut into small pieces.
3. Prepare the syrup: Pour all the sugar into a large saucepan, add water. Cook, stirring constantly, until viscous.
4. Tip: making sure that the sugar syrup is completely ready for use is very simple - just add a drop of water to it. If it turns into a small ball, the syrup is boiled down enough.
5. Pour all the rhubarb into the prepared sweet mixture, boil until foam appears. Remove from heat, let cool completely.
6. Add lemon zest, stir, put back on fire. Boil over low heat until the mass thickens completely. Cool down. Lemon rhubarb jam is ready!

Thick Rhubarb Jam with Banana Pieces and Nuts

Such a delicacy will be appreciated not only by adults, but also by children. Especially if you serve it with a scoop of creamy ice cream. Jam has a more uniform and delicate texture. The amount of sugar can be adjusted to your liking.

Ingredients:

• 700 gr. rhubarb stalks
• 2 ripe bananas
• 4 cups sugar
• 150 gr. hazelnuts
• 300 ml. purified water

Cooking:

1. Pour peeled and finely chopped rhubarb with sugar in a deep saucepan.
2. Roast hazelnuts in a dry frying pan, crush with a rolling pin or hammer.
3. Add water to the rhubarb with sugar, put the mass on fire.
4. Add finely chopped banana, boil the mass in several steps. Grind with a blender.
5. Add some of the nuts, mix. Then add the rest, mix thoroughly again. Cool down. Bon appetit!

Rhubarb marmalade with oranges

Instead of purchased marmalade with dyes, it is much better to cook it yourself. For a festive table or just a family tea party. Such marmalade retains a pleasant taste and a beautiful amber color for a long time.

Ingredients:

• 3 ripe oranges (2 oranges and 1 grapefruit can be used for spice)
• 700 gr. granulated sugar
• 600 gr. rhubarb

Cooking:

1. Rinse and peel citrus fruits, divide into slices.
2. Remove all white films, cut the pulp into pieces.
3. Rinse, peel, cut rhubarb stalks.
4. Put the pulp of oranges (grapefruits) in a saucepan, cover with sugar
5. Boil over high heat for 3 minutes, stirring well.
6. As foam appears, it must be removed with a slotted spoon.
7. Pour rhubarb into a separate pan, boil until soft.
8. Prepare glass containers - jars with tight lids.
9. At the bottom of each jar, pour a layer of citrus fruits, let them harden.
10. Add the next layer of rhubarb. Cool down. Rhubarb marmalade is completely ready to eat!

Advice! If there were no suitable jars in the hostess's arsenal, you can pour both masses in layers into a rectangular shape made of glass or plastic. Frozen marmalade cut into portions, roll in sugar or coconut flakes.

Rhubarb confiture with apricots and mango

Delicate and tasty dessert with tropical notes. Perfect for sweet tartlets at a holiday party.

Ingredients:

• Mango - 150 gr.
• Rhubarb stalks - 150 gr.
• Fresh apricots - 300 gr.
• Sugar (can be replaced with powder) - 70 gr.
• Lemon zest - 10 gr.
• Orange juice - 40 ml.
• Pectin - 10 gr.

Cooking:

1. Peel the mango, cut into pieces.
2. Rinse the apricots, peel, grind in a blender to a puree state.
3. Mango, apricots, lemon zest and 40 gr. Place the sugar in a heavy bottomed saucepan. Boil for 5 minutes.
4. Add finely chopped rhubarb and reduce heat to low. Cook for 15 minutes, stirring constantly.
5. Mix 30 gr. sugar with pectin.
6. Add to the fruit mass, bring to a boil.
7. Pour in orange juice, stir.
8. Boil again, boil for 3-5 minutes.
9. Remove from heat, set aside until the confiture has cooled completely. Keep refrigerated.

Such confiture will also be a great addition to sweet pastries, cakes, soufflés and other desserts.

Rhubarb jelly with cherries and cognac

Alcoholic jelly in mini portions is a mega-popular dessert in the US. No party is complete without this original treat. Cherry and cognac are a classic combination, rhubarb completes the overall picture, helping the jelly to keep its shape well and provide impeccable taste.

Ingredients:

• Rhubarb - 300 gr.
• Cherries (fresh or frozen) - 150 gr.
• 150 ml. cognac (vodka)
• 3 bags of gelatin 15 gr.
• 300 gr. Sahara
• Purified water - 9 tbsp. l. - First step
• Purified water - 300 ml. - second phase
• Cocktail cherries of different colors.

Cooking:

1. Wash and clean the rhubarb, finely chop.
2. Defrost cherries, cut in half.
3. Pour gelatin into a saucepan, add 9 tbsp. l. water, stir.
4. Place rhubarb in a saucepan, add sugar, bring to a boil. Cook, stirring, until soft.
5. Cool and beat with a blender.
6. Add cherries, boil again.
7. Add water, cook over low heat for 7-10 minutes.
8. Put a saucepan with swollen gelatin on fire, bring to complete dissolution of gelatin, but do not boil. Remove from fire.
9. Add to the fruit mass, mix thoroughly.
10. Pour cognac (vodka), cool.
11. Pour into molds, place in the refrigerator. Let the jelly harden completely for 4-5 hours. Better to leave it all night.

Serve the rhubarb jelly with cherries and cognac in the same molds, or turn them over and put the jelly on a large dish. Garnish with red and green cocktail cherries.

Rhubarb jam with pears and vanilla

The warm aroma of vanilla and pear will envelop the whole house with its care. Delicate jam with butter and hot buns is the perfect breakfast for your loved ones!

Ingredients:

• 1 kg. pears
• 1 kg. rhubarb
• 2 kg. Sahara
• 15 gr. vanilla sugar (you can use a vanilla pod).

Cooking:

1. Peel pears, remove seeds and stems. Cut into small pieces.
2. Rinse the belt, remove the film, cut.
3. Pour pears into a stainless steel saucepan, add sugar, mix.
4. Add rhubarb, bring to a boil, boil for 5-7 minutes.
5. Remove foam with a slotted spoon.
6. Pour vanilla seeds or vanilla sugar into the hot mass, mix.
7. Boil until completely thickened in several stages.
8. Cool, pour into sterilized jars or other containers.

Serve with pancakes, pancakes, buns with a scoop of ice cream. Garnish with a vanilla bean if desired.

Rhubarb jam with figs

You can complement the sour taste of rhubarb in a very successful way. An unusual combination of rhubarb and figs will please even the most sophisticated gourmets. It will be a great addition to jam, which is also easy and simple to prepare.

Ingredients:

• 500 gr. figs
• 500 gr. rhubarb
• 300 ml water
• 1 kg. Sahara
• 1 pinch of citric acid.

Cooking:

1. Wash the figs thoroughly, remove the skin and cut off the stems. To cut in half.
2. Rhubarb wash, peel, cut into medium-sized cubes.
3. Pour figs with sugar, stir.
4. Boil, boil, stirring with a wooden (silicone) spoon, for 5 minutes.
5. Pour in water, boil and simmer for 35 minutes over low heat, skimming off the foam from time to time.
6. Put the rhubarb into the hot mass, mix.
7. Boil over medium heat until thickened.

Advice! For a more sweet and sour taste of jam, you can add a crushed half of a pitted lemon.

Cool, fill glass or plastic containers.

You can enjoy great taste!

In translation, the name of rhubarb "pie plant" means - "plant for the pie."

The life span of a perennial plant reaches 15-20 years.

Rhubarb root is also poisonous. Contact with mucous membranes can cause severe burns.
400 g of rhubarb contains the full daily value of vitamin K.

Due to the high content of beta-carotene and lutein, rhubarb, like it, is a healthy food for people with a low percentage of vision.

Rhubarb- a curious and useful herbaceous perennial plant. Rhubarb is scientifically a vegetable, but it is cooked like a fruit. Healthy nutrition experts definitely recommend the vegetable for consumption: the stems of the plant are rich in vitamin C, pectins, natural sugars and acids. By preparing rhubarb jam for the winter, you will provide yourself and your loved ones with a vitamin product for the entire cold season.

To prepare a delicious preparation, rhubarb stalks are harvested in early summer, namely until mid-June. In July and August, the stems of the plant become excessively coarse, and oxalic acid, which is harmful to the digestive tract, begins to accumulate in them.

What can be cooked from rhubarb besides jam? Yes, anything: compotes, jelly, candied fruit and stuffing for pies and pies. But in this article we will deal with the question of the correct preparation of rhubarb jam for the winter and find out the best recipes for this useful preparation.

Before we tell you how to make rhubarb jam, let's find out in what kind of dishes you can get a really tasty and healthy preparation. For cooking sour rhubarb jam, the use of tin and copper utensils is strictly not recommended. The plant contains an acid that can hopelessly damage the surfaces of containers. But basins and large bowls made of any other materials can be used during the cooking process. For jam, it is advisable to prepare jars in advance: the container is washed and sterilized without fail.

To obtain a tasty and healthy product, it is important to properly collect rhubarb. Vegetable breaks in early summer. Cut petioles will need to be cleaned with a knife from a thin upper skin and this must be done, otherwise the pieces of vegetable in the boil will be too hard and rough to taste. After cleaning, the stems are cut into neat pieces, after which you can actually proceed to the cooking process itself.

Classic and simple recipe

How to cook rhubarb jam the traditional way? Simple enough: you need to prepare the dishes in advance, the product itself and follow the recipe exactly. For this recipe, the ingredients will require a minimum of:

• Kilogram rhubarb stalks
• Kilogram of granulated sugar

Preparation will consist of the following steps:

1. Wash the vegetables, pat dry on a paper towel and then cut into cubes.
2. Put the finished rhubarb cubes into a bowl or saucepan, pour sugar into the same place and leave the ingredients in one container for 24 hours. This is necessary in order for the vegetable to give juice.
3. After the specified time, the mass in the container must be thoroughly mixed and put on low heat.
4. The mixture is allowed to boil and boiled for about a quarter of an hour, constantly stirring the mass.

The finished product is allowed to cool and then laid out in jars that are not rolled up, but simply closed with plastic lids. Jam according to this simple recipe can be prepared both in a bread machine and in a slow cooker, thanks to the coating of the bowls, the workpiece will not burn, and languishing will make the product surprisingly transparent and appetizing in appearance.

Fragrant recipe with cherry leaves

If you are tired of the traditional recipe, and you are thinking how to cook rhubarb jam in an unusual way, be sure to try cooking the vegetable along with fragrant cherry leaves. The set of products for procurement will look like this:

• Kilogram petioles of rhubarb
• Kilogram of sugar
• 100 grams of fresh cherry leaves
• Glass of clean water

Let's tell you in detail how to cook such an unusual jam:

1. Rhubarb petioles should be thoroughly washed under running water and cut into neat cubes.
2. Thick syrup is boiled from sugar and a glass of water. While the syrup reaches readiness, half of the cherry leaves should be laid in it. The leaves should be boiled in syrup until the sugar is completely dissolved, and then they can be removed and discarded.
3. Pour hot syrup over rhubarb cubes, stir until smooth and allow to cool.
4. Leaves are added to the chilled blank for jam, put the container on the fire and let it boil. The jam will be ready when the vegetable cubes and leaf stalks become transparent.

The finished product is poured into hot clean jars and the jars are rolled up with tin lids.

A popular and tasty variation of the blank with oranges

This version of rhubarb jam will definitely appeal to little children: the workpiece is thick, beautiful in color and incredibly fragrant. For the recipe, you will need a set of the following components:

• Kilogram of fresh vegetable stems
• 500 grams of sweet citrus
• Kilogram of sugar

The cooking process looks like this:

1. Rhubarb should be cut into neat and even cubes, no more than 1 centimeter thick and transferred to a container for cooking jam. Sprinkle the vegetable slices on top with a small amount of granulated sugar so that the rhubarb begins to give juice
2. Oranges are peeled, pitted and also cut into cubes. The peel from one citrus must be grated on a fine grater and put in a separate container
3. Orange pulp is added to the rhubarb and a little more sugar is added to the mass
4. The container with the ingredients should be covered with a lid or a clean towel and let stand for 4-5 hours so that the added sugar dissolves in the mass
5. After the specified period of time has passed, the container with the mass is put on fire. After the mixture boils, the remaining sugar and orange zest are added to it.
6. The jam is again allowed to boil, then the heat is reduced to a minimum and cooked for no more than five minutes.

Ready hot jam is poured into glass containers and rolled up. Such a delicious preparation can be eaten both in its pure form, and used to soak cakes or prepare fillings for sweet pastries.

Before you cook rhubarb jam, the plant needs to be prepared in a special way. That is, peel it from a thin skin with a knife. If this skin is not removed, fibers will be felt in the finished jam.

Chop the stems into cubes.

Cut the skin off the kiwi and chop the flesh finely. Next, transfer the rhubarb and kiwi into one bowl.

Add sugar there and mix, let the ingredients release the juice.

Meanwhile, prepare the oranges. Peel the citrus peel with a vegetable peeler and chop finely. In the finished jam, orange stripes will look original.

Cut the orange into 2 pieces and squeeze the juice into the bowl with the rhubarb. Rinse the apples and cut into strips together with the peel, add to the rest of the ingredients. If you do not like the skin of apples in the finished jam, then just peel them first.

Mix the fruit, add ground ginger or fresh (finely chopped), and leave aside for 20 minutes. If desired, cinnamon, star anise, lemon zest can be added to such a jam.

Now send the jam to cook in an enameled container on the fire. After boiling, reduce the heat to a minimum value, and cook the jam for 30 minutes, stirring occasionally with a silicone spatula.

Sterilize glass jars of a small volume in a way convenient for you. This can be steam sterilization or in the oven, steamer, microwave. Arrange the finished jam in jars and roll up the lids. You can try this jam after cooling.

Rhubarb jam with orange, kiwi and apple will be delicious served with pancakes or, and even just with a bite of tea.

For lovers of new unusual blanks - rhubarb jam recipe with step-by-step photos, which we have been using for more than a year. The taste is amazing! Kind of like apples, but not quite. It looks like a gooseberry, but not the same again. The color is greenish or with a honey, pink tinge - depending on the color of the petioles. But anyway, it will be delicious. If you try rhubarb jam at least once, you will love it forever. And every spring you will look forward to when, well, when the stems of rhubarb grow so much that you can make the first cut and make jam.

Ingredients:

• Rhubarb stalks - 500 g;
• sugar - 400 g.

How to make rhubarb jam

Wash rhubarb stalks, pat dry. Rinse the grooves and the lower part, which was in contact with the soil, especially carefully. Remove the thin skin from the petioles. It's easy: take a knife with a sharp blade in one hand, hold the petiole slightly tilted away from you with the other. With a knife, pry a thin skin at the cut site and pull it towards you or down.

Do this with all petioles, cleaning them from all sides. The peeled rhubarb will be tender and juicy, it should be cooked immediately, without leaving it for a long time.

Cut the petioles into small pieces, 2-2.5 cm each.

Transfer to a deep bowl, add sugar. While 400 grams is enough, if it is not enough, add it during the cooking process.

Gently mix the rhubarb with the sugar. Cover the dish with cheesecloth, towel or lid. It will take at least 10 hours for enough juice to form and the sugar to melt. You can leave the workpiece overnight or until the evening, if it stays longer, then it is better to put it in the refrigerator.

After the rhubarb starts up the juice and a thick sweet and sour syrup is formed, start cooking. It is carried out in several stages - in two or three, depending on the desired density of the jam.

At the first stage, bring the syrup to a boil, cook for five minutes. Cover and leave to infuse for 4-5 hours or longer. This jam has practically no foam, but if it appears, collect to the center and remove with a spoon.

The pieces of rhubarb after the first cooking will change color: if they were green, they will become olive or honey-colored, if they are red - pinkish. After cooling, repeat cooking again, cook for 5-7 minutes. If you want to get a very thick jam, almost like confiture, then cook three times with breaks for 5-6 hours or leave the jam overnight. Do not forget to taste, rhubarb can be very sour, then you need to add more sugar.

Prepare jars: scald with boiling water, rinse with soda and sterilize as you like (over steam, in the oven, microwave). Pour hot jam into containers, seal tightly.

This jam is also cooked in a different way, in one go, increasing the cooking time to half an hour. If desired, five minutes before the end of cooking, you can add cinnamon or lemon zest.

After cooling, transfer the workpiece to storage in a dark place so that the syrup does not darken in the light. For the winter, rhubarb jam is best poured into small jars. Although it is very tasty, but concentrated, and spoons, like , he won't be able to eat it. But for tea, fresh pastries, with croutons, dried bread - what you need!

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 fragrant and delicious, and the rhubarb does not 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.