Rhubarb jam with orange and lemon: TOP 7 recipes how to cook with photos

For those who have never tried rhubarb jam with oranges, do not know about the beneficial properties of this perennial herb, this information will surely be interesting. Today, rhubarb has been practically eradicated from vegetable gardens and summer cottages. But in vain - it contains many useful substances, its composition is similar to the composition of sorrel, which is more popular among summer residents. We will tell you how to use this valuable product of our gardens, how to cook delicious, original jam from it for the winter.

Features of making rhubarb jam

Stalks selected for preservation must be cleaned of hard veins and superficial skin - all this is hard and harms the taste of the product. A few more tips before cooking:

• if you can't make jam right away, you can keep the stems fresh. Before cooking, put them in a plastic bag and put them in the refrigerator. Rhubarb keeps less well in No Frost refrigerators than conventional dynamic coolers;
• according to the cooking technology, such a preparation should be cooked in two steps, with an interval between cooking of half a day. This is done so that the rhubarb is soaked in sweet syrup, remains transparent;
• the acid contained in the petioles preserves the workpiece well, so the product will stand for a long time without any sterilization.

Useful properties of the product

The young petioles of the plant contain an optimal set of substances useful to the human body. These are malic and ascorbic acids, vitamins and various trace elements. In addition, there is a lot of pectin, thanks to which you can cook excellent jelly, as well as compotes, jams, jams, etc.

Rules for the selection and preparation of ingredients

Many people refer to rhubarb as a vegetable, but in fact it is a perennial herb, in which the aerial part - leaves and stems - is considered edible. The root is not eaten, it contains poisonous substances. However, as a rule, only petioles, that is, stems, are used for food. The leaves are rough and look like burdock.

The peculiarity of the plant is that its collection is very short - you need to cut the stems in May, in some latitudes until mid-June. Harvesting further is unsafe, because later the leaves and petioles accumulate a lot of oxalic acid. Petioles become tasteless and unhe althy, especially for people suffering from gastrointestinal diseases.

Oxalates, which are present in oxalic acid, in large quantities can lead to intoxication.

Therefore, we harvest quickly, choosing stems that are thick, fleshy, well-colored with a reddish color. Jam from such raw materials will be both tasty and beautifully pinkish.

How to prepare the container for the start of the process?

When preparing containers for jam, remember that the plant is sour, and therefore it is better to cook it in a pouring pan or in a basin or in stainless steel dishes. Copper basins, like tin pans, will not work - they quickly oxidize.

Jars and lids wash and sterilize as usual. It is very important that they are not only clean, but also dry before laying out the jam, otherwise the workpiece may turn sour.

The best cooking recipes

Many have underestimated the jam from this herb. Partly because they don't know how to cook it. Spring rhubarb is the first to be harvested, even before strawberries. And if you ennoble it with fruits, such as oranges, we get a fragrant, slightly sour jam with a delicate and refined taste. Several cooking recipes.

Rhubarb jam with orange in a pot

Jam is usually boiled in a bowl, but rhubarb needs to be blanched beforehand, so it can be cooked in the same pot as it was blanched in.

Products:

• 1 kg petioles;
• 1600g granulated sugar;
• 2 glasses of water;
• 3 large oranges.

Cook like this:

1. In a pot of boiling water, place the rhubarb stalks, cut into 1 cm long pieces, blanch for a minute.
2. Drain the water - it contains oxalic acid. Pour sugar into a saucepan, pour 2 cups of water and make syrup.
3. Put the petioles into the boiling syrup and bring to a boil.
4. Leave for 12 hours to soak rhubarb in syrup.
5. Cut oranges into circles, divide each circle into quarters.Put on the rhubarb and let it boil. After boiling, boil well on the smallest fire so that the fruits become softer. Stir gently from time to time, avoiding burning.Do not peel the oranges, it gives the jam a flavor and a specific bitterness.
6. Pour the finished jam into jars and roll up.

Quick way

Dessert for the winter can be prepared without double cooking. It's done like this.

Take:

• 1 kg rhubarb;
• 1.5 kg of sugar;
• 3 oranges.

Progress:

1. Put peeled and cut into pieces petioles in a deep basin, cover with sugar on top. The rhubarb is juicy enough to be juiced after three hours.
2. Put a basin on a small fire and wait for the jam to boil.
3. Meanwhile, remove the zest from the orange (you can use the peel completely, but only the zest is more fragrant). Cut it into thin long strips. Put in the basin.
4. Peel the orange from the veins and chop the pulp coarsely.
5. Put in jam and let it boil.
6. Hot put into jars, roll up.

Recipe for multicooker

The same recipe is suitable for cooking in a slow cooker. The difference in proportions - the bowl holds less food, so you have to reduce the tab:

• half a kilo of medium-sized petioles;
• 800g granulated sugar;
• a couple of oranges.

Cooking in the same way as in the previously given recipe: add sugar, heat after three hours, add orange zest and pulp, put the bowl in a slow cooker with a stewing mode and cook for an hour. We pack in containers and screw on the lids.

With banana topping

Jam with banana flavor is even richer and less sugar:

• 2 kg rhubarb;
• 4 oranges and 4 bananas each;
• 600 g of sugar.

Preparation is quite simple - leave chopped rhubarb sprinkled with sugar in a saucepan overnight. In the morning, add chopped banana circles and orange semicircles to the mass (do not peel off the skin!). After stirring, put on heat and, bringing to a boil, boil over low heat for about five minutes. After that, put into jars and roll up.

With ginger

Jam with rhubarb and oranges can be an excellent warming agent if you add ginger to it. The spicy, aromatic spice will add extra notes to the taste and help with many diseases.

Cooking:

• 1 kg each of rhubarb and sugar;
• 1 orange;
• to taste ginger root.

Put chopped rhubarb, sugar in the basin, leave for 12 hours. As soon as the juice appears, put it to boil. In the meantime, it boils, grind ginger and orange in a meat grinder and put this mass in rhubarb.

The jam is cooked over low heat and with stirring for 40 minutes, after which it is ready. Packing.

With lemon

For 2 kg of rhubarb:

• 1 kg of granulated sugar;
• 1 glass of water;
• one lemon and one orange each.

The taste and aroma of this jam is rich, bright, perfect for pies. It is prepared like this:

1. Chop all fruits and rhubarb in the same size.
2. Rhubarb combine with sugar and water, put to boil. You can cook without water, but in this case, the rhubarb is sprinkled with sugar and stands until the juice is released. Jam without water will be thicker.
3. When it boils, add citrus fruits, bring to a boil and remove from heat.
4. Let cool and bring to a boil again. We do this three times. After that, the jam is ready.

With apples

Jam with apples:

• 2 kg rhubarb;
• 400ml water;
• 2 oranges;
• 0.8 kg of apples;
• 3 kg of sugar.

Don't be embarrassed by this amount of sugar - rhubarb is sour, apples are also sourer when cooked than raw ones, so it will be fine. Thanks to apples and the pectin content in them, the jam will even be thick using water.

Dessert is prepared like this:

• diced rhubarb and apples are transferred to a saucepan and boiled in water for 15-20 minutes;
• pour sugar into the pan, put orange slices with peel and boil again for 20 minutes;
• spread into jars, close with lids.

How and how long is the finished product stored?

Rhubarb jam does not require special storage conditions, as it is quite sour and contains a lot of sugar. However, if you cook for five minutes, then it is better to store such a dessert in the refrigerator. And what has been cooked for a long time is stored at room conditions, in a dark and cool place.

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