Content
- 1 How to make rhubarb jam
- 2 Classic rhubarb jam recipe
- 3 Delicious rhubarb jam with oranges
- 4 Rhubarb jam with cherries
- 5 The original recipe for rhubarb and fig jam
- 6 How to make rhubarb jam with banana
- 7 Making rhubarb and ginger jam
- 8 How to make rhubarb jam in a slow cooker
- 9 Recipe for making rhubarb jam in the microwave
- 10 Rhubarb jelly with gelatin
- 11 How to make homemade rhubarb puree
- 12 How to store rhubarb jam
- 13 Conclusion
Winter preparations from vegetables and fruits have become firmly established in the culinary routine of many housewives. Rhubarb jam is an excellent alternative to classic berry jams. The beneficial properties of this plant will perfectly protect the immune system during the winter season.
How to make rhubarb jam
To get the perfect dessert, you need to take great responsibility in collecting the main ingredient. Rhubarb is collected by breaking it off at the root of the bush, starting in May and until about mid-July. Only its thick stem from the root to the beginning of the leaves is eaten. The leaves are not eaten due to their high content of acids harmful to humans.
Depending on the variety or degree of maturity, the stems can be of different shades - from completely green to bright crimson. Depending on the color of the rhubarb, the final product will differ noticeably in appearance. The pale green and slightly pinkish shoots will produce almost transparent yellowish jam. If the stems were bright crimson, the final product will be a soft pink color.
To solve the problem of insufficient color of the resulting jam, many housewives add additional ingredients to it. Adding orange, cherries or figs during the cooking process decorates the finished product and makes its texture more attractive.
Before cooking, it is important to rinse the plant well, and then get rid of the top part with leaves. An important point is that it is imperative to remove the thin layer covering its stem. The peeled petioles are cut into sticks up to 2 cm long or into small cubes.
Classic rhubarb jam recipe
The traditional recipe for making jam is to boil the stems of the plant with sugar in a 1:1 ratio. To prepare you will need 1 kg of rhubarb and 1 kg of sugar. The crushed petioles are mixed well with sugar and left for 15-20 hours.
After a sufficient amount of juice has been released from the stems, you can start cooking. Cook the jam over low heat, stir constantly and skim off any foam that has formed. The cooking process takes 30-40 minutes, then the fire is turned off. After the mass has cooled, it is heated again to a boil and only then poured into jars. The lids are sealed tightly to prevent air from getting into them.
Delicious rhubarb jam with oranges
Citrus fruits are often added to a variety of jams to add additional flavor notes. You can use lemons instead of oranges, but in this case you will have to add a little more sugar to suppress the acid. To prepare you will need:
- 1 large orange;
- 1 kg rhubarb stems;
- 800 g white sugar.
Remove the zest from the orange and squeeze out the juice. All ingredients are placed in a cooking pot. The mass brought to a boil is boiled for 10-15 minutes, then cooled to room temperature. Using an immersion blender, grind it until smooth, and then put it back on the fire.
The pan is placed on the fire again. The mixture is boiled for another half hour, after which it is poured into pre-sterilized jars. The resulting jam is slightly pale, but over time its color will darken and resemble apple jam.
Rhubarb jam with cherries
The addition of cherries is intended to add color and an indescribable berry aroma to the jam. Depending on the variety of cherries, you can reduce or increase the amount of added sugar. On average, for 1 kg of rhubarb you will need 700 g of white sugar and 300-400 g of cherries. To make the finished jam unique, some housewives add a few cherry leaves when cooking.
To prepare, you need to remove the seeds from the berries, then place them in a cooking pot with the other ingredients. The future jam is brought to a boil, then cooled and ground in a blender until smooth. The resulting mixture is put back on the fire and boiled for about 40 minutes. By increasing the cooking time, you can get a thicker final product. However, you should not be overzealous, as over time the jam will gradually thicken.
The original recipe for rhubarb and fig jam
If you want to get a more original final product, you can use some exotic fruits. Figs will also give the future jam an unusual consistency, and also fill it with subtle notes of oriental aromas. To prepare you will need:
- 500 g fresh figs;
- 1 kg rhubarb stems;
- 500 g sugar.
The figs must be peeled and cut into small pieces, then mixed with chopped rhubarb. Sugar is added to them. The mixture is brought to a boil. Then remove the pan from the heat and grind all its contents with an immersion blender until smooth. The jam is put back on the fire and boiled for half an hour. The finished product is poured into jars and sealed tightly.
How to make rhubarb jam with banana
Among all fruits and vegetables, banana stands out as the most sugar-containing product. In addition, its taste in combination with other ingredients will allow you to get jam, which in winter will remind you of warm summer. To prepare you will need 1 kg of rhubarb, 3 bananas and 500 g of sugar.
Since bananas have a fairly low water content, you need to add a small amount of water to the pan where the jam will be cooked - it will prevent the sugar from burning and will facilitate better separation of the juice from the rhubarb. The mixture brought to a boil is cooled, crushed using a blender and put back on the fire. After 30 minutes of active boiling, turn off the fire and pour the finished product into jars.
Making rhubarb and ginger jam
Ginger is a powerful immunomodulator, so adding it to almost all dishes is a way to improve human health.Combined with the beneficial properties of rhubarb, the resulting jam will be an excellent supply for winter and spring. Regular consumption of such delicacies will reduce the likelihood of colds and spring vitamin deficiency.
To prepare this jam, you need to peel and finely grate 200 g of fresh ginger. 1 kg of rhubarb stems should be left with 1 kg of sugar for 24 hours so that some of the juice is released. All ingredients are placed in a cooking container, brought to a boil and boiled for about 40-45 minutes. In this case, no grinding is required. The finished product is poured into jars and sent for storage.
How to make rhubarb jam in a slow cooker
Using a multicooker allows housewives to extremely simplify the entire process of making jam. To do this, place 1 kg of stems in a multicooker bowl and add 1.5 kg of white sugar. To prevent the jam from burning, additionally add 150 ml of clean water to the bowl.
Close the multicooker lid and turn on the “Stew” mode. The timer is set for 45-50 minutes, after which the device will signal that it is ready. The resulting mixture is mixed and, if desired, beaten with a blender.
Recipe for making rhubarb jam in the microwave
Most often, housewives use the microwave to understand whether it is worth preparing such unusual jam for future use. The use of microwaves allows you to quickly prepare a small amount of dessert. It is after tasting the taste of the finished product that a person decides on further preparation. This method also allows you to quickly determine the ideal ratio of sugar in the finished jam.
To make jam, you need to chop one stalk of rhubarb.It must be placed in a deep heat-resistant glass container. It is traditional to add 2 tbsp. l. sugar and 4 tbsp. l. water. The plate with the ingredients is placed in the oven, which is turned on at maximum power for about 5 minutes. Take out the mixture, mix well and microwave for another 5 minutes.
Rhubarb jelly with gelatin
In addition to rhubarb jam, you can make delicious jelly. To do this, you need to dilute 15 g of gelatin in water according to the instructions on the package. This amount of gelatin is enough to prepare 500 g of the plant.
Boil the chopped stems in 500 ml of boiling water. Add sugar and the zest of one lemon. The mixture should boil for about 30 minutes, after which it is filtered to remove any remaining rhubarb and zest through a colander. Pre-prepared gelatin is added to the cooled syrup, mixed and poured into pre-prepared containers. The finished jelly is decorated with chopped nuts or various fruits.
How to make homemade rhubarb puree
Preparing puree will allow you to get an excellent semi-finished product, which can later be used to create culinary masterpieces. If the correct storage conditions are observed, such puree can retain its freshness for up to six months, so sterilization of the jars is mandatory.
To prepare the puree, you need to take 2.5 kg of chopped rhubarb stems and mix with 1 kg of white sugar. The mixture is sent to a well-heated oven, stirred constantly, and the petioles are brought to softness. Then the mixture is passed through a meat grinder 2 times to obtain a uniform consistency. The resulting porridge is boiled over low heat until it turns into rich sour cream. The finished puree is poured into jars and sealed securely.
How to store rhubarb jam
Sugar is an excellent preservative, so the shelf life of the finished jam is quite long. If a small portion of delicacy is prepared, then there is no point in additional sterilization of the jars. Even when opened, jam can be stored in the refrigerator for quite a long time - up to 3 months.
Jam in unsterilized, tightly closed jars can last up to six months if the correct storage conditions are met. If the jars are nevertheless subjected to this procedure, then the shelf life of such a product can easily exceed 2 years. Most often, jars are sterilized when there is a large volume of prepared jam.
As for storage conditions, the best place would be a cool room with low humidity - a cellar or attic. The place must be completely protected from direct sunlight. The lid of the jar must be tightly closed to prevent the entry of bacteria that can develop in the jam nutrient medium.
Conclusion
Rhubarb jam is an excellent product that retains most of the beneficial properties of the plant. Eating such a delicacy in winter helps strengthen the body and give it additional strength. In combination with other ingredients, you can get an indescribable taste and delicious appearance of jam.
