It is impossible to forget the taste of rhubarb jam - it slightly resembles apple cider jam, but still more original and tart. And also this rich amber color, which is simply mesmerizing. Share the 20 best recipes!
1. Classic rhubarb jam
You can use green or red rhubarb for cooking.
You will need: 1 kg of rhubarb, 1 kg of sugar.
Preparation: Wash the rhubarb, peel the films and chop finely. Add granulated sugar, cover with gauze and leave for a day. Bring to a boil over low heat and simmer for 20 minutes. Put the jam in a prepared container and roll up.
2. Jam from rhubarb and apples
Be sure to peel the rhubarb!
You will need: 1 kg of rhubarb, 0.5 kg of apples, 1.5 kg of sugar, a glass of water, 0.5 tsp. citric acid.
Preparation: Wash the rhubarb, peel and cut into cubes. Rinse the apples, peel, remove seeds and chop. Put everything in a saucepan, add sugar and boil for half an hour. Cool, add water, citric acid and cook for another 15 minutes.
3. Jam from rhubarb, ginger and apples
Any apple you like best will do.
You will need: 2 kg of rhubarb, 1 kg of apples, 100 g of ginger root, 2 tbsp. lemon juice, 2 kg of sugar.
Preparation: Rhubarb, apples, ginger, peel, cut and add sugar. After 2 hours, boil for 10 minutes and cool. Repeat the steps twice. The third time, add lemon juice and cook for 5 minutes. Arrange the jam in jars and close the lids.
4. Rhubarb jam with ginger
You can grind the ginger in a blender if you like.
You will need: 1 kg of peeled rhubarb, 100 g of ginger root, 1 kg of sugar, 1 glass of water.
Preparation: Chop the rhubarb, and rinse the ginger, remove the peel and rub on a grater. Mix everything, add water, sugar and boil for half an hour. Put the jam in jars, roll up and wrap it up with a warm towel for a day.
5. Rhubarb jam with vanilla
More vanilla will give bitterness.
You will need: 1 kg of peeled rhubarb, half a vanilla pod, 1 kg of granulated sugar, juice of one lemon.
Preparation: Cut the rhubarb into cubes and place in a saucepan with chopped vanilla. Add sugar and leave covered for 10-12 hours. Boil for 10 minutes, cool, add lemon juice and tomatoes over low heat for 15 minutes. Put warm jam in a prepared container.
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6. Rhubarb jam with lemon
You can remove the zest from the lemon using a regular grater.
You will need: 500 g rhubarb, 500 g sugar, 2 lemons.
Preparation: Rhubarb, rinse, peel and cut. Remove the zest from the lemon, and then also cut into small pieces. Put everything in a deep basin and cover with sugar. After an hour, boil the jam for 20 minutes. Cool and place in sterilized jars.
7. Rhubarb jam with oranges
Pre-scald the oranges with boiling water.
You will need: 1 kg of peeled rhubarb, 3 oranges, 1 kg of sugar, 2 tbsp. lemon juice.
Preparation: Cut the rhubarb and peeled oranges into small cubes, put in a saucepan and cover with sugar. Boil the jam for 20 minutes and remove from heat. After an hour, boil, add lemon juice and cook for 10 minutes.
8. Rhubarb and strawberry jam
Leave the jam in jars warm for a day, and then transfer to a cool and dark place.
You will need: 1 kg of peeled rhubarb, 500 g of strawberries, 1 kg of sugar, a quarter of a lemon.
Preparation: Chop the rhubarb and fold into a deep saucepan with the strawberries. Add sugar, cover and put away for a day. Put on low heat and boil for 15 minutes. After an hour, add lemon juice, boil for 10 minutes and put in clean jars.
9. Rhubarb and raspberry jam
It is convenient to wash raspberries under running water on a strainer.
You will need: 1 kg of rhubarb, 2 cups of raspberries, 1 cup of boiled water, 1 kg of sugar, 2 tbsp. lemon juice.
Preparation: Wash the rhubarb, remove the films and cut into cubes. Rinse and dry raspberries. Mix everything, add sugar and leave under the lid overnight. In the morning, simmer for 10 minutes and cool.Repeat the steps 2 more times. Add water, lemon juice and tomatoes for 15 minutes.
10. Rhubarb jam with dried apricots
Dried apricots should be moist and transparent.
You will need: 1 kg of peeled rhubarb, 300 g of dried apricots, 1 kg of sugar, 2 tbsp. lemon juice, 1 tbsp. pectin, a glass of water.
Preparation: Cut the rhubarb, and scald the dried apricots with boiling water, cool and also chop. Stir the sugar in water and boil for 2 minutes, add rhubarb, dried apricots and boil for 15 minutes. Cool, add lemon juice, pectin and boil for another 7 minutes. Pour hot jam into jars, cover with lids and wrap with a towel for a day.
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11. Rhubarb jam with gooseberries
Use scissors or wire cutters to remove the tails from the gooseberry.
You will need: 1 kg rhubarb, 1 kg gooseberries, 2 kg sugar, 0.5 tsp. citric acid.
Preparation: Clean the washed rhubarb from films and pass through a meat grinder. Rinse the gooseberries, peel and put in a saucepan, add rhubarb puree and sugar. Boil the mixture three times for 10 minutes at intervals until it cools completely. Add citric acid and boil for another 5 minutes.
12. Rhubarb and banana jam
Delicious and unusual jam for the whole family!
You will need: 2 kg of rhubarb, 1 kg of peeled bananas, 2 kg of sugar, a quarter of a lemon.
Preparation: Wash the rhubarb, peel and chop finely. Cover with sugar and leave for a day for juice to appear. Boil for 10 minutes, cool, add chopped bananas and boil for another 10 minutes. After an hour, add lemon juice and simmer for 7 minutes. Put the jam in jars, close the lids and wrap it up for a day.
13. Rhubarb and currant jam
You can replace the black currant with red.
You will need: 1 kg of rhubarb, 0.5 kg of black currant, 1 kg of sugar, 2 tbsp. lemon juice.
Preparation: Peel the rhubarb and cut. Peel the currants from the stalks and put them together with the rhubarb in a deep bowl. Pour in sugar and remove for a day. Boil for 15 minutes and cool. Pour in the lemon juice, cook for another 15 minutes, and then pour into the jars.
14. Rhubarb jam with apricots
Add apricot pits if desired and boil for an additional 10 minutes.
You will need: 500 g rhubarb, 0.5 kg apricots, a glass of water, 700 g sugar, 1 tsp. pectin, 1 tbsp. lemon juice.
Preparation: Disassemble the apricots into halves, remove the seeds. Peel and chop the rhubarb. Boil water with sugar, add apricots and boil for 5 minutes. Cool, add rhubarb and tom for 10 minutes. Remove from heat, add lemon juice and pectin after an hour. Boil the jam for another 5 minutes.
15. Rhubarb jam with cinnamon
Such a treat invigorates and warms well.
You will need: 1 kg of rhubarb, 15 g of ground cinnamon, 1 kg of sugar, 0.5 tsp. citric acid.
Preparation: Peel the rhubarb, cut it, add sugar and leave it covered for a day. Boil over low heat for 15 minutes and cool. Add cinnamon, citric acid and cook for 10 minutes. Pour hot jam into sterilized jars.
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16. Rhubarb and cranberry jam
You can sterilize cans in the oven, microwave, double boiler, as well as with steam or boiling water.
You will need: 1 kg of peeled rhubarb, 0.5 kg of cranberries, 2 kg of sugar, 2 tbsp. lemon juice.
Preparation: Rhubarb and cranberries mince. Add sugar and tomatoes over low heat for 10 minutes. Remove for 4-5 hours, then boil again. After 4 hours, add lemon juice, boil for 5 minutes and pour the jam into the jars.
17. Rhubarb and lingonberry jam
It is best to cook the jam in a copper bowl.
You will need: 1 kg of rhubarb, 0.5 kg of lingonberries, 1 kg of sugar, lemon wedge.
Preparation: Peel the rhubarb, chop and put it together with the lingonberries in a bowl. Add sugar and leave for a day. Bring to a boil over low heat and simmer for 20 minutes. Cool, add lemon juice and cook for another 10 minutes.
18. Thick rhubarb jam
It is convenient to put thick jam on pancakes, pancakes or croutons.
You will need: 1 kg of rhubarb, half a lemon, 1 kg of sugar, 8 g of pectin.
Preparation: Peel the rhubarb, mince it and add sugar. After 4 hours, boil for 10 minutes and cool.Add zest, lemon juice, sweat for 15 minutes and cool again. Pour in the pectin, boil for 5 minutes and put in a prepared container.
19. Jam from rhubarb and pear
You don't need to peel pears!
You will need: 1 kg rhubarb, 0.5 kg pears, 1 kg sugar, 2 tbsp. lemon juice.
Preparation: Peel the rhubarb, cut it, add sugar and leave it covered overnight. Boil for 10 minutes in the morning and cool. Peel the pears from the stalks, remove the seeds, cut and add to the rhubarb. Boil for 10 minutes and cool again. Pour in lemon juice and tomato jam for another 15 minutes.
20. Rhubarb jam in a slow cooker
You can use the modes - "Porridge", "Simmering" and "Soup".
You will need: 500 g of peeled rhubarb, half a lemon, 700 g of sugar.
Preparation: Put the chopped rhubarb and lemon into the multicooker bowl. Add sugar and boil in the "Stew" mode for 50 minutes. Pour the jam into the jars and roll it up.