In most cases the rhubarb is used for preparation of various compotes or as a stuffing for pastries. However It should be noted that from this remarkable plant it is also possible to make amazing jam. Thanks to the unusual taste with pleasant sourness, the rhubarb is perfectly combined with other fruit and berries.
Rhubarb jam with cherry leaves
It is possible to call this option of preparation of jam classical. Cherry leaves impact to this delicacy more saturated relish and refined aroma.
Necessary ingredients:
- 1 kg of a rhubarb (stalks);
- 1 kg of sugar;
- 600 ml of water;
- cherry leaves.
Preparation:
We wash stalks of a rhubarb, we peel and we cut small bars. Leaves of cherry are washed carefully out and we cook them in sweet water. When liquid gets dense and viscous weight, we take from it all leaflets. We fill in with the received syrup pieces of a rhubarb and we allow it to infuse a little. Then again we add leaves of cherry and we place weight on fire. Jam will be ready when weight thickens, and the rhubarb will become soft and transparent. Before pouring delicacy on banks, from it it is necessary to take out all cherry leaflets.
Rhubarb jam with cherry
Will be suitable for this recipe both the fresh, and frozen cherry. If desired the taste of jam can be diversified, having added to it a little carnation or cognac – it will give to a dessert spicy notes.
Necessary ingredients:
- 500 g of a rhubarb;
- 700 g of cherry;
- 800 g of sugar;
- 300 ml of water;
- 1 packing of pectin.
Preparation:
We wash berries of cherry and we clean from scapes, then we spread in a pan, we fill in with water and we add sugar. We put a pan on small fire and we bring to the boil. We wash stalks of a rhubarb, we clean and we cut in cubes of the small size. We spread a rhubarb in a pan to cherry and we cook on slow fire within 30 minutes then we add 1 packing of pectin in powder and we continue to cook until weight doesn't thicken. We allow ready jam to cool down a little, then we pack it on banks.
Rhubarb jam with a ginger root
Use in the recipe of a root of ginger not only will impact to jam a peculiar astringent flavor, but also will make delicacy even more useful to health.
Necessary ingredients:
- 1 kg of a rhubarb;
- 1 kg of sugar;
- ginger root;
- 200 ml of water.
Preparation:
We clean a rhubarb and we cut small pieces, we place them in a pan, we fill up with sugar and we fill in with water. We put capacity on fire and we bring liquid to the boil. We peel a root of ginger, we grate and we add to a pan to a rhubarb. When all ingredients become soft, we remove a pan from fire, we cool and we spill jam on banks.
Rhubarb jam with pineapple and jelly
The originality of this jam consists in its unusual taste and consistence, similar to jelly, therefore it can be used as a separate dessert.
Necessary ingredients:
- 1 kg of a rhubarb;
- 800 g of sugar;
- 300 g of tinned pineapples;
- 1 packing of strawberry jelly.
Preparation:
At first we process and we crush stalks. We place the cut pieces of a rhubarb and tinned pineapples in a pan, we fill up with granulated sugar and we add water. We cook weight for 10 minutes, without stopping disturbing at the same time to avoid burning. We remove a pan from a plate, we add to it dry strawberry some jelly and carefully we mix everything. We display ready jam on banks and we will sterilize them 10-15 minutes to dissolve jelly powder.
Rhubarb jam with a lemon
The lemon used in this recipe not only will soften pronounced sweet of a rhubarb, but also will emphasize its taste. In the course of preparation the lemon can be processed differently: someone prefers to use a citrus together with a peel, someone, on the contrary, cuts off previously a skin or adds a shabby dried peel to jam.
Necessary ingredients:
- 1 kg of a rhubarb;
- 1 kg of sugar;
- 1 lemon;
- 160 ml of water.
Preparation:
We cut in cubes the cleaned rhubarb. We pour out granulated sugar in a pan and we dissolve it in water then we place a pan on fire and we cook until thick. In the received syrup we lower a rhubarb and we weary jam on slow fire before emergence of light foam on a surface, then we remove a pan from a plate, we wrap up with a blanket and we allow to infuse within several hours. We add lemon zest to the infused weight. We put a pan with jam on fire and we prepare before emergence of foam. We allow ready delicacy to cool down a little then we spill it on banks.
Rhubarb jam with bilberry
This delicacy differs not only the original taste, but also rather high content of various vitamins and substances, useful to health.
Necessary ingredients:
- 1 kg of a rhubarb;
- 600 g of bilberry;
- 600 g of sugar;
- 60 g of a dried peel of orange;
- 100 ml of orange juice;
- 100 ml of water.
Preparation:
We process stalks of a rhubarb and we cut them pieces. We wash bilberry and we touch. We crush a dried peel of orange in the blender or we wipe through a sieve. We spread all ingredients in a pan, we fill in with juice and water. We put a pan on fire and we bring mix to the boil then we diminish fire and we weary jam for 40-45 minutes. We cool ready jam, we display on banks and we roll up.
Rhubarb and strawberry jam
The combination of a rhubarb and strawberry is considered the most optimum for jam. The rhubarb differs in a sour and astringent flavor, and strawberry – sweet.
Necessary ingredients:
- 5 kg of a rhubarb;
- 2 kg of strawberry;
- 2 lemons;
- 2 kg of granulated sugar.
Preparation:
We wash out stalks of a rhubarb, we clean and we cut pieces. We wash strawberry, we touch, we cut segments and we put in a saucepan. We place a rhubarb in separate ware, we fill up with granulated sugar and we leave to infuse until it doesn't start up juice. When the rhubarb emits enough liquid, we add to it strawberry and we cook weight about 30 minutes on slow fire. We remove the formed skin, we pour in fresh lemon juice, carefully we mix and we weary the mass of 5 more minutes. We display ready rhubarb and strawberry jam on banks, we close covers and we wrap up.
Rhubarb jam with banana
Bananas impact to this delicacy a delicate flavor and unique aroma. It is necessary to use only ripe bananas as only thanks to such fruits the consistence of jam gains surprising softness.
Necessary ingredients:
- 5 kg of a rhubarb;
- 700 g of bananas;
- 5 kg of sugar.
Preparation:
We process stalks of a rhubarb and we cut on small pieces then we spread them in a bowl, we fill up with granulated sugar and we leave to infuse for 3 hours for release of juice. We rind with bananas, we cut them circles and we add to a pan to a rhubarb. We cook weight on slow fire about 5 minutes, it is constant at the same time stirring slowly and deleting the formed skin. We display a ready dessert on banks and we wrap up before cooling.
Rhubarb jam and kiwi for diabetics
Make jam which diabetics could use, not so simply. Not all berries and fruit will have a pleasant flavor without addition of sugar. In this case rhubarb jam and a kiwi can become the excellent decision for a dietary dessert.
Necessary ingredients:
- 2 kg of a rhubarb;
- 8 kg of a kiwi;
- 500 g of fruit sugar;
- 1 packing of gelatin.
Preparation:
We husk a rhubarb and we cut it small pieces. We peel a kiwi and we cut in small cubes. We spread the crushed ingredients in a pan, we fill up with fruit sugar and we add gelatin. We put a pan on fire and we cook mix 2-3 minutes. We display ready dietary delicacy on banks and we roll up.
Dietary rhubarb and apples jam
Dietary this jam is considered because of a small sugar content. If desired it is possible to alter this recipe a little, having added to it pears, plums, a carnation or cinnamon.
Necessary ingredients:
- 1 kg of a rhubarb;
- 1 kg of apples;
- 200 g of white wine;
- 150-250 g of sugar;
- 20 g of cardamom;
- 30 g of a desi.
Preparation:
We process stalks of a rhubarb and we crush. We peel apples and we slice small. We kindle a desi in a deep and wide frying pan then we spread in it the cut apples and a rhubarb, we fill up all with granulated sugar and we extinguish about 7-10 minutes. In the received weight we pour in wine and we extinguish 10 more minutes, then we add a coriander. Further it is necessary to potomit a little jam on slow fire until all ingredients become soft and excess liquid won't evaporate. We pack a ready dessert on banks and we roll up.