Miracle-rhubarb: original recipes of rhubarb jam

Rhubarb is often used as a filling for sweet baking or compote base. But it is worth noting that the jam from it comes out really unusual and original. It is best to take young rhubarb jam from young rhubarb, always removing the skin from them, so that the hard jelly does not fall into the finished jam. Yes, and the young rhubarb cooks very quickly, thanks to which the jam is prepared very quickly.

Jelly with rhubarb with cherry leaves - step by step recipe

This option is almost classical and is most often used by lovers of jam from this plant. The originality of cherry leaves give cherry leaves, which saturate the delicacy with a characteristic aroma.

Necessary ingredients:

• rhubarb (stalks) -1 kg
• sugar -1 kg
• cherry leaves
• water - 200 ml.

Step-by-step instruction:

1. Washed and peeled rhubarb cut into cubes.
2. Sugar cook in the water along with cherry leaves.
3. When the syrup is ready - it will become thick and sticky, you need to remove all the leaves.
4. The rhubarb should be poured with cooked syrup. Let him brew and cool.
5. Add the leaves again and place the mass on the fire.
6. Boil it. Ready jam will be when the liquid thickens well, and the rhubarb becomes transparent.
7. To spread out in a container, having preliminary taken out all cherry leaves.

Rhubarb jam with root ginger - step by step recipe

This option, due to the short cooking time, allows you to save the maximum amount of vitamins. And the presence in the recipe of ginger gives a specific taste to the wine and saturates the useful properties even more.

Necessary ingredients:

• rhubarb (stalks) - 1 kg
• sugar -1 kg
• ginger -1 pc.
• water - 200 ml.

Step-by-step instruction:

1. Process and cut the rhubarb.

2. Cover the pieces with sugar and pour water, bring to a boil.

3. Ginger rub and add to the total mass.

   On a note! If you do not have fresh ginger root, then you can take 1 tbsp. l. dry powder.

4. A little to sink the mass. Jam from rhubarb according to the prescription "five-minute" is considered ready, when all the components have become soft.
5. Cool and spread the delicacy to the banks.

Jelly with rhubarb with jelly and pineapple - step by step recipe

For the winter, rhubarb jam is allowed to be made with the addition of any fruit, but this recipe combines originality with utility. A special feature of it is a similar consistency with jelly, which makes it possible to use it as a separate dessert.

Necessary ingredients:

• rhubarb (stalks) -1 kg
• sugar - 800 gr.
• canned pineapple slices - 300 gr.
• strawberry jelly -1 bag

Step-by-step instruction:

1. Prepare and cut the stems.
2. Put the rhubarb and pineapple in a saucepan, add sugar.
3. Boil on low heat for 10 minutes. You need to stop constantly, in order to avoid burning.
4. Remove the saucepan from the stove and add the dry strawberry jelly. Stir the mass thoroughly.
5. Expand on the banks.
6. Sterilize jars with jam for 15 minutes to dissolve jelly powder.

Jam with a rhubarb blueberry - step by step recipe

The recipe with blueberries is distinguished by the presence of a large volume of vitamins and an unusual taste. But if you want, you can take other berries instead of blueberries: blueberries, raspberries, blackberries.

Necessary ingredients:

• rhubarb (stalks) -1 kg
• blueberry -600 gr.
• sugar - 600 gr.
• orange peel - 60 gr.
• orange juice - 100 ml.
• water -100 ml.

Step-by-step instruction:

1. Prepare and chop the rhubarb. Wash the blueberries.
2. The zedra should be rubbed through a sieve or ground with a blender.
3. Put everything in a saucepan, pour juice and water. To boil.
4. Systematically stirring, pour a mass of 45 minutes. It should thicken. Even more a degree of density jam will acquire in the cooling process
5. Pour into cans, cork.

Jam with rhubarb lemon - step by step recipe

The use of lemon allows not only to soften the rich natural sweetness of rhubarb, but also to emphasize its taste. In this case, the lemon can be processed differently before being added to the jam. In particular, sometimes the lemon is processed together with the peel, less often - without skins or add the frayed zest separately. It can be boiled right away, added in the process or at the final stage. The processing and the time of the addition depend on your preferences.

Necessary ingredients:

• rhubarb (stalks) - 1 kg
• sugar - 1 kg
• lemon - 1 pc.
• water -160 ml.

Step-by-step instruction:

1. Cut the peeled rhubarb.
2. In the container put the water with sugar and boil the syrup until thick.
3. Send the rhubarb into the liquid. Strain until foam appears on the surface.
4. Remove the pan, cover and wrap it. To insist on mass better all night (6-8 hours).
5. Add to the total mass of lemon peel.
6. Jam to heat on fire until the appearance of foam.
7. Turn it off and put it into the banks.

Jam with rhubarb and kiwi - video recipe