Rhubarb jam: recipes with lemon, ginger

Rhubarb jam is great for adding variety to your winter diet. The petioles of the plant go well with various fruits, berries, and spices. If the jam turns out thick, it can be used as a filling for pies. The article will present popular and original recipes for preparing a delicious dessert.

The benefits and harms of rhubarb jam

First, about the beneficial properties of rhubarb jam:

1. This herb contains large amounts 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 improve the functioning of the gastrointestinal tract, strengthen the immune system, help fight colds, and reduce the risk of developing pneumonia.
3. Improves the functioning of the cardiovascular system due to its high iron and magnesium content.
4. Rhubarb breaks down fat and has choleretic, antipyretic, and anti-inflammatory properties.
5. For diarrhea, it acts as a fixative if you consume a small amount of jam. Consuming rhubarb dessert in large doses helps relieve constipation.
6. Rhubarb jam is an excellent remedy for fighting 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. Prohibited:

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

How to make rhubarb jam

It’s 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 stems. If you make mistakes at the initial stage, you can ruin the entire dessert.

Dishes:

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

Collection and preparation of rhubarb:

1. Nature allows limited time for collecting petioles. Rhubarb is cut in late May or early June, while the stems are soft and juicy. At a later date, the petioles become stiff and accumulate too much oxalic acid.
2. Before starting to make the jam, the stems are thoroughly washed and the skins are cut off. This is a mandatory operation, otherwise the cooked petioles will be harsh. When preparing jelly, it is not necessary to peel the skin.
3. Dry the petioles 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, cook 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, and spices, in particular cinnamon.

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 sugar.

Recipe Features:

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 the liquid in which the sugar will gradually dissolve. Cover the top with gauze or a towel to prevent insects from getting in.
3. After the specified time, move the pan to the stove and bring to a boil. Then reduce the heat and cook for 20 minutes, constantly stirring the mass so that it does not burn.
4. The foam is removed, otherwise the rhubarb jam will quickly become sugary during storage.
5. When the mass thickens and the petioles become soft, put the pan of jam on the table and wait until the rhubarb dessert according to the classic recipe cools down.
6. The finished sweet and sour delicacy is placed in sterile jars for storage.

The dessert can be stored in a cool place for 12 months.

A very simple recipe for rhubarb jam

If you don’t have time to bother preparing dessert for the winter, you can use a simple option. You will need:

• young rhubarb stems – 1 kg;
• granulated sugar – 1.5 kg;
• clean water (not chlorinated) – 1 liter.

Preparation step by step:

1. After washing and peeling, the petioles are cut into pieces.
2. Boil water, add rhubarb for 1 minute. Drain into a colander and douse with cold water.
3. Then boil the syrup from 1 liter of water and granulated sugar.
4. Pour hot syrup over the rhubarb pieces.
5. Cook the jam in several stages until it becomes thick.
6. The cooled mass is put into jars and stored.

Five-minute rhubarb jam

This jam really takes 5 minutes to boil from the moment it boils. According to the recipe you need:

• 1 kg granulated sugar;
• 1 kg rhubarb stems.

Cooking rules:

1. Cut the cuttings into pieces. Place in an enamel bowl, add granulated sugar, and mix gently.
2. Place on the table and cover the container with a towel.
3. After 12 hours, stir again and put on the stove. As soon as the mixture boils, reduce the heat to low and boil the stalks for 5 minutes.
4. Immediately place in steamed jars, turn them upside down, and cover with a blanket.
5. Seal the cooled jam and put it in a cool place.

Delicious rhubarb jam with lemon

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

According to the prescription take:

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

Cooking process:

1. Chop the ingredients and place in a bowl. Add sugar and pour 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 the pan aside until it cools. Repeat the procedure 3 times.
4. During the last cooking, the dessert will become thicker and the rhubarb pieces will become transparent.

Healthy rhubarb and ginger jam

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. Chop the stalks and place in an enamel bowl. After 20-30 minutes, a small amount of juice will form.
2. Peel the ginger root and chop finely.
3. Add sugar, ginger and lemon juice.
4. Mix the mixture carefully and place on the stove.
5. Cook the rhubarb dessert over low heat until it becomes thick. As a rule, the jam is ready in 15-20 minutes.
6. The cooled dessert is placed in prepared sterile jars and tightly closed with lids.

Rhubarb jam with banana

It would seem that rhubarb and such an exotic fruit as banana are incompatible. In fact, this is not so; the end result is an amazingly tasty and aromatic jam that few people will refuse. This dessert will always help out if guests suddenly come.

Recipe Ingredients:

• 1 kg rhubarb petioles;
• 400 g bananas;
• 1 kg granulated sugar.

Recipe step by step:

1. Prepared rhubarb is cut into pieces no longer than 2.5 cm.
2. Mix with sugar and let stand for a while to release the juice.
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, prepare the bananas. They are peeled, chopped and pureed in a blender.
5. When the jam is put on the stove for the 3rd time, add bananas and bring to a boil at low temperature. Stir the mixture 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. While the rhubarb jam has not cooled down, put it in jars and put it in a cool, dark place.

Fragrant rhubarb jam with strawberries

Delicious jam is made from strawberries. This berry can be combined with rhubarb. The result is a fragrant dessert with a delicate and unusual 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 instructions:

1. Rinse the rhubarb thoroughly.
2. Rinse the strawberries in several waters to remove grains of sand.
3. Cut the petioles into cubes, and cut the strawberries depending on the size: medium berries into 2 parts, large ones into 4 parts.
4. Combine the ingredients in one bowl, add sugar.
5. Wait about 5 hours for the mixture to release its juice and the sugar to begin 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 over medium heat while stirring, then switch to low.
7. Boil for 20-30 minutes. Foam will form during cooking; it must be skimmed off. Otherwise, it will cause the jam to become sugary.
8. Using an immersion blender, grind the mixture until smooth, let it boil for 1 minute and pour into prepared jars before the dessert has cooled.
9. Turn them upside down and wrap them in a blanket. When the mixture has cooled, store it.

How to make 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 syrup from water and sugar, boil it for 10 minutes.
2. Prepare the petioles and berries: rinse and dry on a linen napkin.
3. Add rhubarb and currants to the syrup, simmer over low heat for 25-30 minutes until the petioles become soft.
4. Immediately roll into jars.

Original recipe for rhubarb jam with bananas and nuts

If you want to surprise your family and friends, you can try to make unusual jam. It requires:

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

Cooking rules:

1. Cut the washed petioles, pour them with juice squeezed from lemon and orange.
2. After 30 minutes, when the juice from the petioles appears, add star anise and cinnamon and let it cook.
3. While the mixture is boiling, chop the walnuts. Puree the bananas cut into pieces.
4. After 15 minutes, remove the star anise and cinnamon, add granulated sugar, banana puree and chopped nuts. Cook over low heat while stirring.
5. Place the hot mixture into jars and seal.

Recipe for amazing rhubarb jam with cherry leaves

The recipe will require:

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

How to cook:

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

Recipe for rhubarb jam through a meat grinder

Ingredients:

• rhubarb petioles – 0.7 kg;
• sugar – 280 g.

Cooking rules:

1. Grind the prepared stems in a meat grinder.
2. Place in a cooking container, add granulated sugar, mix well.
3. Cook in the oven until the stalks are soft.
4. Pack immediately.

Amber jam from rhubarb and dandelions

Many housewives make dandelion honey. The flowers of the plant go well in taste with rhubarb petioles. For variety, you can make a few jars of rhubarb jam with dandelions.

You will need:

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

Process Features:

1. Remove the green sepals from dandelion flowers.
2. Chop the rhubarb, put it in a cooking vessel and add water.
3. Add lemon juice, flowers and put on low heat for 40 minutes.
4. Strain the mixture through cheesecloth, add granulated sugar to taste and continue cooking until it boils. The jam must be stirred constantly.
5. Remove when the contents thicken.
6. Divide into jars immediately.

How to make rhubarb jam for the winter in a slow cooker

Having a multicooker simplifies the process of preparing food for the winter. You can also cook rhubarb jam in it.

Dessert composition:

• petioles – 1.2 kg;
• lemon – 1 pc.;
• ginger – 1 root.

Preparation step by step:

1. The 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 drain the mixture in a colander and pour the juice into a bowl. Set the multicooker to the “Stew” mode. From the moment it boils, cook the syrup for 3-4 minutes.
3. Add the stalks and boil for another 10 minutes with the bowl open. Remove foam. Then turn off the multicooker until the mixture cools completely.
4. Boil again for 15 minutes and cool.
5. Before the last boil, add grated ginger, lemon zest and chopped citrus pulp, stir.
6. Cook for 3rd time for 30 minutes.
7. Distribute hot rhubarb jam into jars and put in a cool place.

How to store rhubarb jam

To store closed jam, use a dark, cool place. 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 closet, the shelf life is reduced to a year.

After opening the dessert, the product is good for 20-25 days.

Conclusion

Rhubarb jam is an excellent dessert for tea or for filling pies. Even a novice housewife can prepare it. The article provides several recipes. You can prepare 1-2 jars to try from different options to decide on the taste.

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