Rhubarb jam - simple recipes for the winter. Making healthy rhubarb jam

Before making rhubarb jam, the plant must be specially prepared, that is, peeled off the 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 off the skin of the kiwi and finely chop the pulp. Next, place the rhubarb and kiwi in one bowl.

Add sugar and stir until the ingredients release their juice.

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

Cut the orange into 2 parts and squeeze the juice into the bowl with the rhubarb. Rinse the apples and cut into strips along with the peel, add to the rest of the ingredients. If you don’t like the skin of the apples in the finished jam, then just peel them first.

Stir the fruits, add ground ginger or fresh (finely chopped) ginger and leave aside for 20 minutes. If desired, you can add cinnamon, star anise, and lemon zest to this jam.

Now put the jam in an enamel container on the fire. After boiling, reduce the heat to low and cook the jam for 30 minutes, stirring occasionally with a silicone spatula.

Pre-sterilize small glass jars in a way convenient for you. This can be steam sterilization or in the oven, steamer, or microwave. Place the prepared jam into jars and roll up the lids. You can try this jam after it has cooled.

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

Rhubarb is a plant product that can serve as an excellent base for making jam. This article offers several interesting recipes for making delicious jam with various ingredients.

Rhubarb- a stem bushy plant with powerful large leaves. For cooking compotes and jam used only stem part. It is important to know that after the first planting you should not harvest. The first stems can only be “removed” next year.

In the second harvest, the plant produces fairly large leaves, as well as stems thirty centimeters high. Unlike other fruits, rhubarb should be harvested in spring, during its violent growth. It was at this time the plant has a maximum supply of vitamins and microelements.

Rhubarb stems for making jam

Rhubarb can be harvested until about mid-June.. If this is done later, the stem will become too hard and sour in taste due to oxalic acid(this is also very harmful to human health). In addition, early harvesting of stems will allow the plant to “rest” before the new harvest. To do this, you should not cut off absolutely all the petioles. Need to leave at least four, this will prevent the bush from weakening.

Determine the readiness of the petioles You can do it very simply by looking at the stems themselves. If they are green, they are not ready to be harvested yet. Ripe stems have beautiful bright stripes red or purple. These 1.5 centimeter thick petioles are perfect for making tasty, healthy jam or compotes.

Rhubarb harvest

Rhubarb jam: benefits and harms

Jam made from young petioles rich in beneficial microelements and is very beneficial for human health. It should be noted that maximum concentration of vitamins and minerals Contained in the young skin of rhubarb.

That is why For jam, you don't always need to peel the stems. During the process of long cooking and processing at high temperatures, the skin becomes softer and almost completely dissolves.

It cannot be said that rhubarb jam helps cure any specific disease, because Its benefits have a complex effect on the body.

How to make rhubarb jam?

Benefits of jam:

• The intestines regulate their work, improving it significantly
• Improves the production of gastric juice during digestion
• A rich supply of vitamins makes the immune system stronger and more resilient.
• Rhubarb jam can have a beneficial effect on regeneration processes in the body, in particular on skin cells.
• Rhubarb can reduce elevated body temperature, and jam can fight pneumonia.
• Jam has a beneficial effect on the functioning of the heart and circulatory system.
• One of the most unique properties of jam is to help break down fats, and as a result, promote weight loss.
• A rich supply of minerals has a beneficial effect on the skeletal system
• Jam can normalize iron levels in human blood

Nutritional value of jam:

Rhubarb jam is a “healthy variety” that will add many pleasant taste sensations and health benefits to a person’s diet. In small quantities, jam is allowed to be included in diets.

Making delicious rhubarb jam

Harm of jam:

• Due to the fact that rhubarb jam contains a lot of acids, it should not be consumed in excessive quantities. This can cause excessive secretion of gastric juice, leading to gastritis.
• Often, in order to “hide” the excessive acidity of the stem, large amounts of sugar are added to the jam during the cooking process. That is why jam is prohibited for people diagnosed with diabetes.
• Consuming a small amount of jam can have a binding effect on the body. All this depends only on the individual characteristics of the organism. However, jam should be used with caution by young children, pregnant women, nursing mothers, and those who suffer from hemorrhoids and rheumatism.

Can rhubarb jam be harmful to health?

How to make rhubarb jam in a slow cooker?

Multicooker - very useful modern kitchen appliances, allowing you to simplify the process of cooking, including jam. The multicooker “allows” you not to stand at the stove for a long time, stirring and preventing burning.

You will need (for one small jar):

• Rhubarb – 500 g(plant stems)
• Sugar – 500 g(less is possible, adjust it yourself)
• Lemon juice– one spoon (or a pinch of citric acid)

Preparation:

• The petioles are poured into the multicooker bowl and poured with lemon juice or a pinch of citric acid.
• The multicooker is turned on in the “quenching” mode, which should last one hour. All this time, the multicooker should cook the jam itself. You can stir it once or twice.
• After this, the jam is rolled in the usual way into a sterile clean jar.

Making delicious jam from rhubarb stems

How to make rhubarb jam with apples?

The benefits of apples, like the benefits of rhubarb, are difficult to overestimate. Together they make up the most useful combination, pleasant in taste. Any apples are suitable for cooking: sour or sweet; you can adjust the taste with sugar.

You will need (for a liter jar of jam):

• Rhubarb – 500 g(stems)
• Apples – 500 g
• Sugar – 500 g(adjust yourself)
• Cinnamon– half a teaspoon (can be omitted)
• Lemon– juice (one spoon or pinch of citric acid)

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The ingredients should be put on fire and brought to a boil. Boil the jam over moderate heat for no longer than fifteen minutes.
• Five minutes before the end of cooking, add cinnamon and lemon juice. The finished jam is rolled up in the usual way.

Delicious rhubarb and apple jam

Rhubarb jam with banana: recipe

Banana has a mild, pleasant and slightly sweet taste. Together they make a pleasant combination of ingredients, giving the jam a sweet and sour taste.

You will need:

• Rhubarb – 500 g(stems)
• Banana– 1 medium-sized fruit
• Sugar – 500 g
• Lemon juice– one spoon or pinch of citric acid.
• Cinnamon optional

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The stems should be chopped into small centimeter cubes and covered with sugar.
• In this state, the rhubarb should stand for about four hours. During this time, the petioles will “release juice” and become ready for making jam.
• The petioles are poured into a saucepan and poured with lemon juice or a pinch of citric acid.
• Banana and cinnamon are added to the rhubarb. The mixture should be brought to a boil over high heat and only then switched to moderate heat. In this state, the brew should boil for no more than fifteen minutes.
• All this time, the jam should be actively stirred so that it does not burn to the bottom of the dish.

How to make rhubarb and banana jam?

How to make rhubarb jam with orange?

Orange will add a touch of freshness and exotic taste to this rhubarb jam. The important thing is that you do not need to remove the skin from the orange. It is the one that has the maximum supply of healthy oils and a slight bitterness, which is normalized by sugar.

You will need:

• Rhubarb – 500 g(stems)
• Orange– 1 piece of medium size (sweet!)
• Sugar – 500 g(adjust yourself)
• Cinnamon optional

Preparation:

• The orange is washed and cut into thin slices
• Place the rhubarb with sugar on the fire, add orange and bring the jam to a boil.
• It should be cooked for five minutes over high heat and ten over moderate heat, then roll up the jam in the usual way.

Making delicious jam with orange and rhubarb

Rhubarb jam with lemon: recipe

This jam can be cooked in any two popular ways:

• With lemon juice
• With lemon pulp and zest

You will need:

• Rhubarb – 500 g(stems)
• Lemon- one small fruit
• Sugar– one kilogram (can be adjusted independently).
• Vanillin or vanilla sugar to taste

Preparation:

• Young stems are washed and chopped. Stems with thick skins are cleaned.
• Chopped rhubarb should be covered with sugar and left in this state overnight or for at least several hours.
• Peel the lemon with a fine grater
• The lemon pulp is washed and cut into thin slices.
• The jam is put on fire, lemon pulp and one spoon of zest are added to the rhubarb (try to taste the jam, too much zest will add bitterness to the jam).
• It should be cooked for five minutes on high heat and ten on low, then roll it up in the usual way.

Rhubarb jam with lemon

How to make jam from rhubarb root?

Just like the stem, rhubarb root has a rich supply of substances. It can be included in the recipe to get the most healthy product.

You will need:

• Rhubarb – 500 g(stems)
• Rhubarb – 50 g(root)
• Ginger – 50 g(root)
• Sugar – 800 g
• Lemon– lemon juice or a pinch of citric acid
• Nutmeg taste

Preparation:

• Rhubarb, peeled from rough skin, is chopped into pieces and covered with sugar overnight.
• Rhubarb root is grated on a fine grater along with ginger root
• The jam is put on fire, grated root, lemon juice and nutmeg are added to it.
• It should be simmered over low heat for about twenty minutes and then rolled up in the usual way.

Rhubarb root can be added to preparations for the winter

Rhubarb jam with kiwi: recipe

You will need:

• Rhubarb – 500 g(stems)
• Kiwi – 500 g
• Sugar – 700 g(adjust yourself)

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The stems and apples should be chopped into small cubes and covered with sugar.
• In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
• Place the jam on the fire and bring to a boil
• Kiwi is peeled, the pulp is cut into small cubes and added to the jam.
• It should be cooked for fifteen minutes, stirring vigorously so that the mass does not burn to the bottom of the dish.

The jam takes on a pleasant yellow color with a green tint. If the kiwi is too sour, you need to add more sugar to the jam.

Making rhubarb and kiwi root jam

Rhubarb jam with ginger: recipe

Ginger rhubarb jam is not only tasty, but also a very healthy recipe, especially for the cold season. Ginger and rhubarb have a rich supply of vitamin C, which strengthens the immune system and makes it resistant to colds.

For a small jar you will need:

• Rhubarb – 500 g(stems)
• Ginger – 50 g(root)
• Lemon– juice, two spoons
• Sugar – 500 g(adjust yourself)

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The stems should be chopped into small cubes and covered with sugar.
• In this state, the stems should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
• The rhubarb is placed on the fire and brought to a boil. After boiling, grated ginger root and lemon juice are added to the jam.
• It should be cooked for about fifteen minutes and then rolled up in the usual way.

Delicious rhubarb and ginger jam

How to make rhubarb and strawberry jam?

You will need:

• Rhubarb – 500 g(stems)
• Strawberries – 500 g
• Sugar – 400 g(adjust yourself)
• Vanillin or vanilla sugar optional

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The stems should be chopped into small cubes and covered with sugar along with strawberries.
• In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
• The bowl with rhubarb is placed on the fire and brought to a boil. Strawberries are added to it.
• Cook it for fifteen minutes over moderate heat, stirring vigorously so that the mass does not burn.
• Add vanillin for a pleasant aroma and roll the jam in the usual way.

Rhubarb jam with strawberries

Gooseberry and rhubarb jam: recipe

You will need:

• Rhubarb – 500 g(stems)
• Gooseberries – 500 g
• Lemon juice– one spoon
• Sugar– 500 g

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The stems should be chopped into small cubes and covered with sugar along with gooseberries.
• In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
• Gooseberries should be minced and added to the rhubarb.
• The mass is placed on the fire and brought to a boil. After this, keep the jam on low heat for fifteen minutes, stirring vigorously.
• Add lemon juice to the jam five minutes before the end of cooking and roll it in the usual way.

Rhubarb jam with gooseberries

Rhubarb jam with currants: recipe

This jam will turn out very aromatic and colorful due to the rich taste of the berries.

You will need:

• Rhubarb – 500 g(stems)
• Currants – 500 g(red or black)
• Sugar – 700 g
• Vanillin optional

Preparation:

• Rhubarb should be peeled (stems) if it is hard and dense. Young petioles are not cleaned.
• The stems should be chopped into small cubes and covered with sugar along with the currants.
• In this state, the ingredients should stand for about three hours. During this time, they will “let out the juice” and become ready for making jam.
• The jam is placed on the fire and brought to a boil. It should be cooked for fifteen minutes, stirring vigorously.

Rhubarb jam with currants

Video: “Rhubarb jam”

What is the most important thing in preparing for the winter? And the most important thing is to be able to preserve vitamins in jars. Because it will be a long winter, and healthy vegetables and fruits will be an unattainable luxury. So let’s work hard now to be able to enjoy the wonderful summer aromas and tastes on long winter evenings.

Let's learn how to make rhubarb jam today - after all, its simple recipes for the winter are available to every housewife. Moreover, this is a democratic, “budget” vegetable that does not require special worship. But it’s so rich in vitamins and microelements! Malic and oxalic acid give it a sour, refreshing taste, and vitamin C makes rhubarb preparations indispensable during winter colds and the season of vitamin deficiency.

Sweet pies with rhubarb are surprisingly tasty. You will find several simple recipes on this page.

How to prepare (make) jam from rhubarb and oranges - a recipe for the winter

Ingredients:

• rhubarb petioles - 2 kg;
• oranges (juicy) - 4 pcs.;
• sugar - approximately 2.5 kg.

Preparation:

1. Wash and prepare the stems, cut them into neat short columns about 3 cm long.

2. Wash the oranges, pour boiling water over them and, without peeling, chop into arbitrary pieces.

Try to cut the oranges so that their pieces are approximately the same size as the rhubarb pieces. Then the future jam will be cooked more evenly and all its components will be cooked at the same time.

3. Now we need to weigh the resulting mixture. This is necessary so that we can take sugar exactly according to the weight of the crushed products, 1:1. From the amount I have given you will get about 2.5-2.8 kg of wet weight. Therefore, we measure out the same amount of sugar as the scale showed.

4. Pour all the ingredients into a bowl or pan and let it sit for at least a couple of hours so that the rhubarb and oranges release their juice under the sweet charm of sugar.

5. Once we’ve waited for the juice (and there will be quite a lot of it), we put our container on medium heat.

6. When the mass warms up well, abundant foam will begin to appear. It will collect all the time the jam is cooking. It must be removed constantly, very carefully, down to the slightest bubble.

7. From the moment of boiling, the rhubarb and oranges should be cooked until tender for about 20 minutes. This is a fairly quick jam, and that is why it should be closed in sterile jars under sterile lids.

We sterilize the jars either on the spout of a kettle, or in a double boiler, or in the oven (put them in a cold oven and only then turn on the heat). Boil the lids in a saucepan.

Without allowing the delicacy to cool, we pack it into prepared jars and close the lids. You can wrap it until it cools completely.

Recipe for rhubarb and apple jam for the winter

Ingredients:

• rhubarb (stems) - 1 kg;
• 3 apples;
• 1.5 kg sugar;
• 250 ml water.
• cinnamon - 1 tbsp.

To avoid making the jam too sour, use sweet varieties of apples.

Preparation:

1.Peel the rhubarb and apples. We cut both into small pieces.

Place the chopped apples in a bowl of water acidified with citric acid. Then they will not darken and the color of the jam will be better.

2. Place our fruits and vegetables in a basin, add cinnamon, pour in water, let it boil and cook over low heat for about 15 minutes.

3. Then add all the sugar at once, turn up the heat and let it boil for another 20 minutes. Stir constantly and skim off the foam.

For a more spicy, “fiery” taste, you can replace cinnamon with ginger (you need a piece of tuber about 3 cm)

Pour the hot jam into sterilized jars and screw on the boiled lids.

A simple recipe for rhubarb and strawberry jam

And this assortment has not only a stunning aroma, but also an absolutely magical color. Bright as a ruby ​​gem. I suggest making jam from rhubarb and strawberries - you will like its simple recipe so much that you will start making such a winter dessert every summer.

Ingredients:

• 1 kg each of strawberries and rhubarb petioles;
• sugar - 6 glasses;
• juice of one lemon.

Preparation:

1. Prepare the rhubarb and chop it into small elongated pieces. To make it release juice, add all the sugar and let it sit for about 3 hours.

2. Then put the basin on medium heat, bring to a boil and let it sit for 15 minutes. Skim off the foam and stir all the time!

3. Then add the washed strawberries, let it boil, reduce the heat and cook over low heat for another 20-30 minutes.

Strawberries, if they are small, can be placed whole. If it is large, cut into slices. If you want the jam to be more homogeneous, similar to jam, make the slices smaller.

4. 5 minutes before readiness, add lemon juice and mix well. We finish cooking the jam and immediately pack it hot into sterile jars with sterile lids.

You can cook this jam by letting it stand, that is, cook for a few minutes and remove from the heat for a couple of hours. Then bring to a boil again, hold for a few more minutes, and let cool again. Repeat 3-4 times.

Preparing rhubarb

It is better to cut rhubarb in the first half of summer, when the level of acids in it is not so high. This is healthier than late harvest.

An inexperienced housewife may not know a couple of very important nuances in preparing rhubarb dishes. And this is the case when ignorance has a detrimental effect on the final result.

Before cooking rhubarb, you must first wash it very thoroughly in several waters to get rid of the slightest grains of earth and sand.

And secondly, carefully remove the thin skin covering them from the stems. This protective film is very hard, and if you forget to remove it, the pieces will not be cooked in the syrup, they will remain fibrous, and this will ruin all the fun for us.

I suggest watching a video recipe for rhubarb jam with ginger and green apples

Bon appetit and new meetings!

Those who have tried rhubarb compote will be surprised: how can you cook something that crumbles from the first drops of boiling water. Yes, this happens, but a way out can always be found. The secret is to strengthen the plant fibers before cooking begins. Rhubarb jam comes out with crispy pieces, if you do not disrupt the technological process of its preparation.

While it is gaining strength, cut the stems of the plant close to the ground, separate them from the leaves, rinse them several times under running water or leave them in a basin for an hour, pressing them down with a stone to rid some areas of the soil. While the rhubarb is taking a bath, prepare 100 grams of shelled walnuts and grate the zest from the lemons on a coarse grater.

Remove the skin from clean rhubarb and cut it into large cubes. Pour them in at the rate of 1 glass of sugar per 300 grams of plant along with lemon zest and nuts, let stand for 2 days, stirring every 5 hours.

On the third day you can start cooking. The sweet taste of this rhubarb dishes Not everyone likes it, so add peeled orange slices or lingonberries to the mixture, having previously defrosted them.

Cook on a gas or electric stove, turning on the gentle mode (small flame). No more than 2 minutes should pass from the moment of boiling and complete dissolution of sugar. Remove the pan or basin and leave it for another day. As soon as they pass, finish cooking the ingredients (this work will take no more than 5 minutes), pour into jars, roll up the lids and put in a cool place for storage.

If you like to cook, you can read several articles from the columns about tasty and healthy food. causes admiration for the simplicity of its preparation even among those who do not know how to hold a ladle in their hands.

While your family is licking their lips at the froth, have them prepare a greens dish by serving and cutting up the cheese. Rhubarb jam doesn't last long, so try to eat it during the summer. Only the option where you add 2 times more sugar than other products will survive until next year.

There are a great many rhubarb recipes! Probably, in order to try to collect them in one place, I would have to start another blog! But, perhaps, I’ll limit myself to this recipe for now. Perhaps I’ll write more in future articles in which I’ll describe recipes for greens with meat and how to make rhubarb sauce. It’s also very tasty, a little reminiscent of tkemali sauce. But you will learn about how to lose weight on the rhubarb diet in the next article!

Therefore, subscribe to blog updates if you haven’t already, otherwise you’ll get caught up in the pre-vacation turmoil and won’t find out how easily and quickly, in just a week, you can lose 5 kilos!

And before I forget, I’ll brag to you that yesterday I received a recognition cup from Natalya Khorobrikh. Natasha honestly admitted that the theme of my blog doesn’t appeal to her too much, but she likes the design of my Mary. Well, then I’ll admit honestly: I’m also very close to the blue color scheme of this blog, the design of which I thought through to the smallest detail. And so I am very pleased to receive an award from her for my design thoughts. I will also say that I will not be in too much of a hurry to hand over this cup to its intended purpose. And not because I have no one to confess my affection to.

The fact is that I really don’t want to post a whole bunch of open links on a very young blog, which is a prerequisite for those who came up with this relay race. Well, I don’t want to receive a filter from PS almost at the start!

Somehow I got distracted by blogging topics, but I promised to talk about spring greens in detail, so in order to have time to tell as much as possible about green dishes before the onset of the summer heat. And, since in this article I described rhubarb jam, I’ll suggest putting together a puzzle on the same topic. Just look how huge the bush has grown! This is a burdock! To all the burdocks, burdock!

After writing, I received quite a lot of comments in which people wrote that they did not even imagine that so many interesting dishes could be prepared from this useful spring plant.

But in addition to salads, soups and casseroles, there are also a sufficient number of interesting sweet dishes - and much more, such as mousses, jellies and, of course, jam. Probably everyone has ever tried this rhubarb treat? And you know firsthand how delicious it can be!

But it can also be prepared in company with berries, such as strawberries, or with citrus fruits, using oranges or lemons; or with apples, they are a little “relatives in aroma and taste.” There are even recipes where champignon mushrooms are added to the jam being prepared. And I will have such a recipe in my article today. In any of the options, such sweetness is always welcome on the table, especially with tea, and especially on long winter evenings.

You can prepare a delicious treat in such a way that no one will even guess what is in it. For example, remember, we have already prepared this! When I want to surprise my friends, I always take out a jar of watermelon and serve it in a vase for tea; no one can guess the composition!!!

Well, let's get started...

We will need:

• rhubarb – 1 kg
• sugar - 1.5 kg

Preparation:

This is perhaps the simplest recipe I know. It only has two ingredients and is very, very easy to prepare. It stores well and for a long time, and is great to eat in winter, reminding us of summer.

1. Peel the rhubarb petioles from rough skin. To do this, you need to lightly pull the tip from the edge of the stem, and the skin itself will peel off in a long, thin, curling ribbon.

For cooking it is better to use young shoots. They are not yet rough; they retain all the juice that the plant has accumulated throughout the long winter. In addition, they are not yet so acidic, since oxalic acid has not had time to accumulate in them.

These stems are juicy, tender, with a pleasant light apple taste and smell. Therefore, our treat will turn out as it should.

2. Cut the petioles into pieces, approximately 1 -1.5 cm in size, as you like. Some people prefer the pieces to be more tangible, while others like a treat that looks like jam or confiture, that is, more puree-like.

3. Transfer the chopped pieces into a basin or suitable pan, preferably enameled. Since the vegetable contains acid, oxidative reactions will occur during cooking and interaction with air, and copper or iron utensils are not suitable for these purposes.

4. Sprinkle the chopped pieces with sugar so that they are all covered with it. This will take about half of the prepared sugar. Save the rest of the sugar, we will need it later.

We need the rhubarb to release its juice, while the sugar should dissolve as much as possible. And the pieces should lie in the resulting sugar syrup and soak in it as much as possible.

They will become translucent. If the color of the stems is green, then the pieces will be greenish-yellow, and if the color is pink-red, then the color of the infused pieces will be the color of red wine, with pleasant pink tints. In general, the color will be pleasant in both cases.

As a rule, this whole thing will infuse for 10-12 hours. It is convenient to cover the contents with sugar and leave overnight, covered with a towel. And in the morning you can continue cooking.

5. The sugar syrup released in the morning should be poured into a saucepan and put on fire. Heat the contents and add all the remaining sugar. We make the syrup more rich and concentrated.

Stir so that the sugar does not stick to the bottom and dissolves faster.

6. When there is no sugar left and the syrup boils, you can add the chopped pieces. Stirring gently, bring to a boil and heat for 5 minutes.

At the same time, foam will form; we will remove it so that the jam turns out clean and amber, like a tear.

After 5 minutes, remove the bowl from the heat and leave to infuse and cool. There is no need to stir or injure the rhubarb pieces.

You can leave it to infuse until the evening, that is, again for 10-12 hours.

7. When the syrup has completely cooled and infused, soaking each piece, you need to put the basin on the fire again and heat to a boil. Cook again for 5 minutes, skimming off the foam.

The second time, quite a bit of it will be formed.

8. Reduce the heat to the lowest setting so that it only warms up, but does not cook any more, and immediately begin to place it in sterilized jars.

You need to fill the jars to the very top, quite tightly. Make sure that there are no air bubbles left.

9. Place into jars and immediately cover with sterilized metal lids. When you fill all the jars, do not open the lids and screw them on using a seaming machine.

10. Turn the jars over and put on the lid, cover with a towel and leave to cool. After a couple of days, the jars can be turned over to their normal position and stored.

It is best to store them in a dark, cool room with a temperature no higher than 20 degrees. It will be stored all winter.

If it is not possible to roll up the jars, then you can warm it up a third time. To do this, after the second time, again soak the contents for 10 - 12 hours, and once again let it simmer for 5 minutes.

Also pour the jam into sterilized jars and close with regular screw caps. Or, the old fashioned way, cover with thick paper and tie with string or an elastic band.

Advice!!! Be sure to sterilize both jars and lids in both cases. Try to put it in hot jars. Make sure that they are filled tightly, without forming air pockets.

This is such an easy and easy to prepare recipe. Prepare and stockpile for the winter.

And now the next recipe.

Rhubarb jam with orange

If you want to get a richer taste of the sweet treat, you can add additional components to the ingredients. And one of these win-win components are citrus fruits - lemon and orange.

Since rhubarb itself has a somewhat sour taste, we will leave the lemon for other recipes, but the orange is just what we need. We will cook this recipe with it.

We will need:

• rhubarb – 1 kg
• sugar - 1.3 - 1.5 kg
• water - 50 -60 ml
• orange - 1 piece (large)
• ginger - 20 grams of fresh root, or 0.5 teaspoons of dried

Preparation:

As already noted, try to make jam from fresh shoots, that is, from May or June rhubarb. At this time it is the juiciest and most delicious. Its stems have not yet become overly hard and fibrous, and oxalic acid has not yet filled it with its acidic component.

1. Rinse the stems thoroughly and dry. Then peel off the top skin; it is tough and should not be used for food.

2. Cut the stems into small pieces 1 - 1.5 cm thick. Such pieces will not boil too much and will be noticeable when we eat them.

3. Remove the zest from the lemon, only the orange part. The white part is bitter, so we don’t use it. You can grate the zest, or you can cut it off with a vegetable peeler. If she cuts thick plates, they should be cut thinner. In the first case, the zest will give taste and smell, and in the second, in addition to the above, it will also be quite tangible when consumed.

4. Then squeeze the juice from the orange. You can use a juicer, or you can simply squeeze the juice with your hands.

There are recipes where you don’t squeeze out the juice or peel the zest, but simply cut the orange into pieces, along with the peel, by the way. In this case, they are prepared according to the same scheme. But I prefer the option offered today, since in this case the jam turns out to be more uniform and refined, both in appearance and taste.

Choose the method to your liking.

5. Pour sugar into a suitable container. Let me remind you that it is better not to use copper or iron utensils for this; it is better to take an enamel basin or pan. Pour water over sugar and place on very low heat.

The recipe gives two different sugar values. If you like it sweeter, add more of them.

Our task is to completely dissolve the sugar in a small amount of water and prepare the syrup.

When the sugar begins to dissolve, add orange juice to the pan and continue to simmer over low heat.

6. When cooking, stir the contents and make sure that the sugar does not accumulate at the bottom and does not stick. So gradually bring to a boil, by this time it should completely dissolve.

7. Add the chopped rhubarb pieces and orange zest, stir gently with a wooden spatula and bring to the boil again. The fire can be increased.

Add ginger. It goes very well with the plant, and gives a simply unique taste and aroma, as well as a slight pungency, which will be very useful with one component and with the other.

You can peel and cut the fresh root, or you can use the dried root in powder form.

As soon as the contents boil, reduce the heat again and cook until the end over medium heat so that the mass does not boil excessively. Foam will appear during cooking; it must be skimmed off carefully.

8. Cook for 25-30 minutes until thickened and excess liquid boils away. Rhubarb cooks quite quickly and becomes soft just as quickly. Therefore, in order to maintain the integrity of the pieces, you must mix extremely carefully, otherwise they will fall apart and the mass will become more like confiture.

It is better to mix with a wooden spatula.

9. We must have jars and lids prepared in advance. They must be thoroughly washed and sterilized. They must be ready at the end of cooking, as we will use them immediately

10. When 25-30 minutes have passed, the jam will change its color to darker and thicken slightly. When ready, pour it into jars and immediately close the lids. You can use both screw caps and lids for a seaming machine.

11. Turn the jars over and leave them in this position until they cool completely.

Using the same scenario, you can prepare sweets using apples, bananas and kiwi. There is no point in describing the entire process, since it is exactly the same as the previous one.

By the way, you can also use an orange with an apple. And this will be a completely different, but no less interesting story.

As additives, you can add cinnamon, ginger, and lemon zest to the recipe. All this adds new flavor notes and enriches the familiar taste.

Super recipe for jam with champignons

When I was preparing today’s article, I found this interesting and unusual way of cooking. I liked the recipe itself, the video itself, and the author himself. In my opinion, he is a true master of his craft. He is so passionate about what he does that he just comes up with recipes on the fly. They are born to him on their own.

This can only happen when there is a lot of experience in cooking, and when a person really loves what he does. In this case, real masterpieces are born.

And here is one of the recipes for such a culinary masterpiece. Take your time and take a look. You rarely see this.

By the way, this is the promised recipe for jam with rhubarb and champignons.

This is really useful and extravagant! You can't argue with that. We wish the author further creativity and the same amazing and wonderful recipes!

Basic cooking principles

I hope that from the above, everyone understands the basic principles of cooking. You can prepare jam:

• on own juice from rhubarb
• on sugar syrup prepared with a small amount of water, or a mixture of water and juice
• on prepared rhubarb puree

You can prepare it using:

• berries - strawberries, raspberries, currants, red and black
• apples
• citrus fruits (orange, lemon)
• bananas

And even using champignons, as we could see in the video recipe.

The following can be used as flavoring additives:

• ginger fresh and dried
• cinnamon
• orange or lemon zest
• hot red pepper
• star anise

• use the stems for cooking from May to the end of June, while they are still in their juice
• Be sure to peel the top layer of hard skin
• do not use copper or iron utensils for cooking
• put the finished jam only in sterilized jars and close with sterilized lids
• store in a cool, dark place for 1 year

And if we take into account all these factors and prepare jam for the winter, then on cold winter evenings over a cup of tea we will warmly remember summer and wait for its arrival, so that next season we can again prepare a new delicious sweet treat.

Bon appetit!