In most cases, rhubarb is used to prepare various compotes or as a filling for sweet baked goods. However, it's worth noting that this wonderful plant can also be used to make amazing jam. Due to its unusual taste with pleasant sourness, rhubarb goes well with other fruits and berries.
Rhubarb jam with cherry leaves
This option for making jam can be called classic. Cherry leaves give this delicacy a richer taste and sophisticated aroma.
Required Ingredients:
- 1 kg rhubarb (stems);
- 1 kg of sugar;
- 600 ml of water;
- cherry leaves.
Preparation:
Wash rhubarb stalks, peel and cut into small cubes. We wash the cherry leaves thoroughly and boil them in sweet water. When the liquid acquires a thick and viscous mass, remove all the leaves from it. Pour the rhubarb pieces with the resulting syrup and let it brew a little. Then add the cherry leaves again and place the mixture on the fire. The jam will be ready when the mass thickens and the rhubarb becomes soft and transparent. Before pouring the treat into the jars, remove all the cherry leaves from it.
Rhubarb jam with cherries
Both fresh and frozen cherries are suitable for this recipe. If desired, the taste of the jam can be diversified by adding a little clove or cognac to it - this will give the dessert a spicy note.
Required Ingredients:
- 500 g rhubarb;
- 700 g cherries;
- 800 g sugar;
- 300 ml of water;
- 1 pack of pectin.
Preparation:
Wash the cherries and peel them, then put them in a saucepan, fill them with water and add sugar. We put the saucepan on a small fire and bring to a boil. My rhubarb stalks, peel and cut into small cubes. Put the rhubarb in a saucepan with cherries and simmer for 30 minutes, then add 1 package of pectin in powder and continue to cook until the mass thickens. Let the finished jam cool a little, then pack it into jars.
Rhubarb jam with ginger root
Using ginger root in the recipe will not only give the jam a specific tart taste, but also make the delicacy even more healthy.
Required Ingredients:
- 1 kg rhubarb;
- 1 kg of sugar;
- ginger root;
- 200 ml of water.
Preparation:
Peel and cut the rhubarb into small pieces, place them in a saucepan, add sugar and fill with water. We put the container on fire and bring the liquid to a boil. Peel the ginger root, grate and add to the pan to the rhubarb. When all the ingredients are soft, remove the pan from the heat, cool and pour the jam into the jars.
Rhubarb jam with pineapple and jelly
The originality of this jam lies in its unusual taste and consistency similar to jelly, so it can be used as a separate dessert.
Required Ingredients:
- 1 kg rhubarb;
- 800 g sugar;
- 300 g of canned pineapples;
- 1 pack of strawberry jelly.
Preparation:
First, we process and grind the stems. Place the chopped rhubarb pieces and canned pineapples in a saucepan, add granulated sugar and water. Cook the mass for 10 minutes, without stopping to stir in order to avoid burning. Remove the pan from the stove, add dry strawberry jelly to it and mix everything thoroughly. Put the finished jam in jars and sterilize them for 10-15 minutes to dissolve the jelly powder.
Rhubarb jam with lemon
The lemon used in this recipe will not only soften the pronounced sweetness of the rhubarb, but also accentuate its flavor. During the preparation process, lemon can be processed in different ways: someone prefers to use citrus along with the peel, someone, on the contrary, pre-cuts the skin or adds shabby zest to the jam.
Required Ingredients:
- 1 kg rhubarb;
- 1 kg of sugar;
- 1 lemon;
- 160 ml of water.
Preparation:
Cut the peeled rhubarb into cubes. Pour the granulated sugar into a saucepan and dissolve it in water, then place the pan on the fire and cook until thickened. Dip the rhubarb into the resulting syrup and simmer the jam over low heat until a light foam appears on the surface, then remove the pan from the stove, wrap it with a blanket and let it brew for several hours. Add lemon zest to the present mass. Put the jam on the fire and cook until foam appears. Let the finished delicacy cool down a little, and then pour it into the jars.
Rhubarb jam with blueberries
This delicacy is distinguished not only by its original taste, but also by a fairly high content of various vitamins and substances beneficial to health.
Required Ingredients:
- 1 kg rhubarb;
- 600 g blueberries;
- 600 g sugar;
- 60 g orange peel;
- 100 ml orange juice;
- 100 ml of water.
Preparation:
We process the stalks of the rhubarb and cut them into pieces. Wash blueberries and sort them out. Grind the orange zest in a blender or rub through a sieve. Put all the ingredients in a saucepan, fill with juice and water. We put the pan on the fire and bring the mixture to a boil, after which we reduce the heat and simmer the jam for 40-45 minutes. Cool the finished jam, put it in jars and roll it up.
Rhubarb and strawberry jam
The combination of rhubarb and strawberry is considered the most optimal for jam. Rhubarb is sour and tart, while strawberries are sweet.
Required Ingredients:
- 1.5 kg of rhubarb;
- 2 kg of strawberries;
- 2 lemons;
- 2 kg of granulated sugar.
Preparation:
Rhubarb stalks are washed, peeled and cut into pieces. My strawberries, sort through, cut into slices and put in a saucepan. Place the rhubarb in a separate bowl, cover it with granulated sugar and leave to infuse until it lets out the juice. When the rhubarb has released enough liquid, add strawberries to it and cook the mass for about 30 minutes over low heat. We remove the resulting foam, pour in freshly squeezed lemon juice, mix thoroughly and simmer the mass for another 5 minutes. Put the ready-made rhubarb and strawberry jam in the jars, close the lids and wrap them up.
Rhubarb jam with banana
Bananas give this delicacy a delicate taste and unique aroma. It is necessary to use only ripe bananas, since only thanks to such fruits the consistency of the jam acquires amazing softness.
Required Ingredients:
- 1.5 kg of rhubarb;
- 700 g bananas;
- 1.5 kg of sugar.
Preparation:
We process the rhubarb stalks and cut them into small pieces, then put them in a bowl, cover them with granulated sugar and leave to infuse for 3 hours to extract the juice. Peel the bananas, cut them into slices and add to the pan to the rhubarb. Cook the mass over low heat for about 5 minutes, stirring constantly and removing the resulting foam. Put the finished dessert in jars and wrap it until it cools.
Rhubarb and kiwi jam for diabetics
Making a jam that could be consumed by diabetics is not so easy. After all, not all berries and fruits will taste good without added sugar. In this case, rhubarb and kiwi jam can be an excellent solution for a dietary dessert.
Required Ingredients:
- 1, 2 kg of rhubarb;
- 0.8 kg kiwi;
- 500 g fruit sugar;
- 1 package of gelatin.
Preparation:
Peel the rhubarb and cut it into small pieces. Peel the kiwi and cut into small cubes. Put the chopped ingredients in a saucepan, cover with fruit sugar and add gelatin. We put the pan on the fire and cook the mixture for 2-3 minutes. We put the finished dietary delicacy in jars and roll it up.
Diet Rhubarb and Apple Jam
This jam is considered dietary due to its low sugar content. If desired, this recipe can be slightly modified by adding pears, plums, cloves or cinnamon to it.
Required Ingredients:
- 1 kg rhubarb;
- 1 kg of apples;
- 200 g of white wine;
- 150-250 g sugar;
- 20 g cardamom;
- 30 g butter.
Preparation:
We process and grind the rhubarb stalks. Peel the apples and cut into small slices. Melt the butter in a deep and wide frying pan, then put the chopped apples and rhubarb in it, fill it with granulated sugar and simmer for about 7-10 minutes. Pour wine into the resulting mass and simmer for another 10 minutes, then add coriander. Next, you need to darken the jam a little over low heat until all the ingredients are soft and the excess liquid evaporates. We pack the finished dessert in jars and roll it up.
