Rhubarb jam: recipes for delicious preparations for the winter - how to make rhubarb jam at home

Preparing rhubarb petioles

The rhubarb stems are not cut, but broken out to the very roots from the bush. They do this from May to mid-June. Then the collection is stopped until next year, as the plant begins to accumulate a large amount of oxalic acid, which is dangerous to the body. For the same reason, the leaves of the plant are not eaten.

The collected petioles are freed from the green part, washed and cleaned. Cleaning involves removing the top thin layer from the stems. It is very convenient to remove the skin with a small knife.

The peeled petioles are cut into cubes or sticks 1 - 2 centimeters long and begin to cook from them. At the same time, if you use rhubarb varieties with green-red petioles, then the final product will be greenish in color, and if the petioles are completely red with whitish pulp, then the jam will be soft pink.

Rhubarb Jam Recipes

Classic version

For jam, take 1 kilogram of peeled rhubarb and 1 kilogram of sugar. The crushed petioles are covered with sugar and mixed well. In this form, the products should stand for 12 - 20 hours. When a sufficient amount of juice has been released, the mass is placed on low heat and begins to warm up for half an hour. The resulting foam is removed with a spoon.

After 30 minutes of cooking, turn off the jam and let it brew for a couple of hours. Before rolling into jars, the rhubarb dessert is again heated to a boil.

Rhubarb jam in a slow cooker

The chopped rhubarb petiole slices are placed in a multicooker pan and covered with sugar. For 1 kilogram of chopped vegetables take 1.5 kilograms of granulated sugar. Add 150 milliliters of water to the main products. Close the multicooker lid and set the unit to the “Quenching” mode for 45 minutes. After the readiness signal, the multicooker is turned off and the jam is stirred. To obtain a more homogeneous mass, the jam can be punched with a blender if desired.

Rhubarb dessert in the microwave

This express method is suitable for those who have never tried to make rhubarb jam and have no idea of ​​the taste of such a preparation. Having prepared jam from just one rhubarb petiole, you will be able to understand in what volume to prepare the preparation for the winter, and what additives to your taste will be more appropriate in rhubarb jam.

So, one rhubarb petiole is chopped into cubes and the cuttings are placed in a heat-resistant deep plate. The slices are mixed with two tablespoons of sugar and four tablespoons of water. The container is placed in the microwave oven. Prepare the jam at maximum power for 10 minutes. During this time, the operation of the device is paused twice in order to stir the dish.

Rhubarb jam with orange

To prepare this jam, take 1 kilogram of peeled and chopped rhubarb petioles and 1 large orange. Carefully remove the zest from the citrus with a grater and clean it of any remaining white skin. Rhubarb pieces, orange pulp (without seeds) and zest are passed through a meat grinder. The crushed mass is transferred to a saucepan for making jam, poured with 100 milliliters of water and sent to cook over low heat for 10 minutes. After this, 1.5 kilograms of sugar are added to the vegetable mass in small portions and boiled for another quarter of an hour. As soon as thick foam almost stops forming on the surface of the jam, turn off the fire.

The channel “Recipes and Tips from Alena” presents to your attention a recipe for delicious rhubarb jam twisted through a meat grinder

Flavoring additives for rhubarb jam

In addition to orange, you can decorate the taste of jam with natural lemon juice, ginger powder or cinnamon. Fresh mint or rosemary leaves will add a fresh note to the dessert.

How to store jam

If you plan to store the jam for a short period of time, up to six months, then the hot mass is poured into clean, dry jars without sterilizing them. Any lids can be used.If the volume of rhubarb jam preparations is large enough, and the calculation is for a long shelf life, then the preparation is closed in sterile jars and sealed with heat-treated lids.