Junction of rhubarb benefits and harm. How to cook jam from rhubarb: a recipe with orange, lemon, banana, apples, kiwi, in a slow cooker?

How to properly cook jam from rhubarb. Popular recipes for making jam from rhubarb with different berries and fruits.

Content

Traditionally, jam, jams, confitures from their favorite garden berries and fruits are boiled: strawberries, raspberries, currants, cherry plums, apples. The jam of inconspicuous stalks of rhubarb for many is considered almost a delicacy from overseas fruits. When the mystery of the ingredients is guessed - there is no limit to admiration! We offer a selection of the best recipes for jam from rhubarb with various fruit and berry fillers.

Rhublines jam: benefit and harm

Many do not even suspect which storehouse of vitamins contains a garden plant of rhubarb. The fleshy juicy stalks of green color with a red or burgundy shade from the base to the middle of the petiole have a pleasant sour taste, with aroma, resembling the smell of apples.

Unfortunately, few know how to use rhubarb in cooking in various dishes, thereby depriving themselves of many nutrients contained in Reven.
But in Europe and America rhubarb It is considered a favorite plant from which housewives prepare many dishes: various fillings for pies, jams, jam, confiture, drinks, sauces for meat, fish and dessert dishes, summer cold soups.
Even wine and beer are prepared from rhubarb. Dishes with rhubarb are tasty and healthy, they are rich in many vitamins, organic acids, trace elements, despite the fact that they underwent heat treatment.

Rhubates contains many useful substances:

vitamin C - the antioxidant, strengthens the immunity, is necessary for connective and bone tissue, is involved in metabolic processes
vitamin A improves vision, affects the condition of the skin and hair
rutin has p-vitamin activity, strengthens the capillaries and prevents their fragility
mineral salts CA, Mg, P necessary for bone, dental and nervous tissues
organic acids (apple, amber, lemon, sorrel) support the acid-base balance in the body
pectins - polysaccharides that perform the function of sorbents to withdraw toxins and slags
organic sugars (up to 2 %) are easily absorbed and supply energy for all biochemical processes

Important: in terms of vitamin C, rhubarb exceeds some varieties of apples.

Why should jam from rhubarb be included in the diet?

Jam contains vitamins and minerals necessary to maintain health.
During colds, sweet and sour jam with tea quenches thirst, increases immunity, strengthens the body.
Tea with jam from rhublies facilitates breathing and relieves cough with infectious diseases of the respiratory tract.
Moderate doses of delicacy positively affect the work of the gastrointestinal tract with atony and constipation.

What is the danger of rhubarb?

Oxalic acid and its salt: The rich content of oxalic acid in the plant can cause the deposition of its salts in the form of calcium oxalates and potassium in the kidneys and bladder. This is especially dangerous for people with kidney diseases, gout, rheumatoid arthritis, diabetes.
Critals of oxalate calcium It is able to hammer the renal ducts or form clusters in the form of salts, causing urolithiasis with painful bouts of renal colic.

Important: according to medical statistics: 80% of the renal stones consist of calcium oxalate.

Irritating effect on the gastrointestinal tract: Excessive use of rhubarb can provoke processes in the form of diarrhea and intestinal colic. Therefore, it is better for pregnant and lactating women to refuse food containing plant petioles or consuming it in moderation with great caution.

Bleeding Possible in people suffering from hemorrhoids, ulcerative lesions of the stomach and intestines with abuse of rhubarb dishes.

When to collect rhubarb for jam?

A feature of rhubarb is the correct time to collect the petioles for the preparation of various dishes and blanks for the winter. The fact is that the high air temperature contributes to the accumulation of oxalic acid in the plant, which can be deposited in the form of salts in the kidneys. This is particularly dangerous for people suffering from urolithiasis.
As the leaves grow, the amount of citric and apple acids decreases, but the accumulation of oxalic acid at the end of summer and in the fall reaches the maximum. Therefore, at this time, the workpiece of leaf cherries should not be billed. In addition, during this period they become rude, rigid and fibrous, completely unsuitable for food.

Important: rhubarb leaves are harvested 20-25 days after the appearance of seedlings, approximately in the middle of June, when the air temperature does not exceed 25 degrees.

Classic recipe for jam from rhubarb

Jam from rhubarb cherries can be cooked all year round. In the spring, fresh petty leaves are used, you can also cook delicious vitamin jam from frozen rhubarb. Such a workpiece is good with pancakes, pancakes, it is suitable for filling in sweet pies.

Need to take:

roar petioles - 500 g
sugar - 500 g

Preparation

The petioles are cleaned from the films and cut into small pieces.
They fall asleep with sugar and withstand until Revo begins to let the juice.
The jam is boiled over low heat, constantly removing the foam for about 30 minutes to the finished state.
The cooled jam is placed in clean dry jars and covered with lids.

Rhublines jam in a slow cooker: recipe

Tasty and healthy jam without trouble can be cooked in a slow cooker.

Need to take:

rhusen - 500 g
sugar - 750 g
water - 350 ml

Preparation

The petioles of rhubarb are washed and the upper fibers are removed.
The stems are cut into small pieces and blanched 1 minute in boiling water.
The cooled rhubarb is laid out in a multicooker bowl and poured with pre -prepared sugar syrup from 350 ml of water and 700 g of sugar.
Turn on the "extinguishing" mode for 40 minutes.
The cooled jam is laid out in sterile jars.

Rhubarb jam with orange: recipe

Rhubarb and orange jam are a delicious treat with an orange and a sour-heating flavor of rhubarb.

Need to take:

rhubarb stems - 500 g
sugar - 500 g
large orange - 1 pc.

Preparation

The washed stems of rhubarb are dry on a towel.
Remove the upper shell from the petioles and cut into small pieces.
Rhubarb is covered with sugar, covered with a towel and left for 12 hours until the juice appears.
The semi -finished product from rhubarb is put on fire and brought to a boil.
Boiling is carried out for 5-7 minutes over low heat and turned off the fire.
A pelvis with jam is set aside for 6 hours for exposure.
The orange is washed, dried, removed and added to the mixture.
The jam is brewing after boiling another 10-15 minutes before thicken.
Squeeze the juice from the purified orange and poured into rhubarb jam, bring to a boil and turned off.
Cooling jam is laid out in sterile jars.

How to cook jam from a banana?

An unusual aroma and taste give a jam of rhubarb banana. Try to cook jam according to this recipe and surprise your family and friends.

Need to take:

rhubarb stems - 500 g
bananas without peel - 250 g
sugar - 500 g

Preparation

Rhubarb stems peeled from the skin are cut into pieces of 2 cm in size and covered with sugar for 2 hours.
Banans are cut into thin plates and laid out to rhubarb.
The contents are carefully mixed and boiled over low heat for 40 minutes until cooked.
Jam in chilled form is laid out in banks.

How to cook jam of rhubarb with lemon?

Lemon gives a jam from rhubarb a pleasant citrus aroma and taste.

Need to take:

rhusen - 1 kg
sugar - 1.4 kg
lemon-1-2 pcs.

Preparation

Fresh rhubarb is washed, cleaned of the upper layer and cut into pieces of 1-1.5 cm in size.
The petioles are poured with sugar and allowed to stand out juice for 10-12 hours.
Before you put the jam, the contents are carefully mixed.
Lemons are washed with water, cut into pieces, remove the seeds and scroll through a meat grinder.
The lemon mass is added to rhubarb with sugar and 40 mine is boiled over low heat, stirring all the time.

Rhublines jam with apples: recipe

Fragrant with sour jam, you can surprise your guests, offering a tasty treat of rhubarb, apples and citrus fruits for tea. With such jam, you can bake a sweet pie and soak biscuit cakes for a cake.

Important: for jam, aromatic varieties of apples are recommended: “white bulk”, “Antonovka”, “cinnamon”, “Golden Delishes”, “Gala”.

Need to take:

roar petioles - 2 kg
apples-4-5 large
orange - 1 large fruit
lemons - 2 pcs.
Water - 250 ml
sugar - 2 kg
mint sheet - several twigs

Preparation

The petioles of rhubarb are washed and dried.
The stems are cleaned of the thin shell and cut into 1.5 cm slices.
Apples are freed from the seeds and cut into 1.5 cm slices. If the peel is stiff, then it is cut off.
The zest is removed from orange and lemons.
Rhubarb is mixed with apples, zest and crushed twigs, covered with sugar.
After 10-12 hours, when the juice appears, the jam is put on strong fire and brought to a boil when stirring.
After 3-5 minutes, they remove from heat and allowed to stand until cool.
The procedure is carried out three times.
At the end, added orange and lemons squeezed, bring the jam to a boil again and turn off.
After cooling, laid out in banks.

Rhuba jam with kiwi: recipe

Kiwi and rhubarb are harmoniously combined in taste and color scheme. Jely jars in a combination of rhubarb and kiwi, as a rule, becomes one of the favorite recipes for blanks for the winter.

Universal sweetness will appeal to both adults and children. Jam can be used as a filling for pancakes, pies and other pastries.

Need to take:

rhubarb stems - 500 g
kiwi - 500 g
sugar - 1 kg
pectin - 30 g

Preparation

The stalks of rhubarb are cleaned from the films and cut into pieces.
From the fruits of kiwi, the skin is cut and cut into circles or slices.
Rhubarb is covered with a small amount of sugar and left for 7 minutes until the juice appears.
Sugar is mixed with dry pectin. Pectin is added to sugar as a thickener. You can do without it, lengthening the cooking time to the necessary density.
Rhubarb is heated on the stove until softening for about 5 minutes and pieces of kiwi are added to it.
The mixture is mixed and brought to a boil. Heated when boiling 1 minute and added to a fruit mixture sugar with pectin.
Then the jam is again brought to a boil, stirring all the time a wooden spoon until sugar is completely dissolved.
The jam boil for 1-2 minutes and turned off.

Important: to obtain a homogeneous jem-yellow jam from rhubarb and kiwi, you can grind in a blender and laid out in jars.

How to make jam from rhubarb and strawberries?

Amazing beauty and aroma jam can be made from rhubarb, strawberries And a piece of fresh ginger. In addition, the jam will be filled with vitamins and all useful substances contained in rhubarb and strawberries. Adding fresh ginger root will enhance immunity, and therefore susceptibility to colds.

Need to take:

rhusen - 300 g
fresh strawberries - 300 g
sugar - 300 g
ginger root-3-5 cm

Preparation

Strawberries are washed with running water and “tails” are removed.
The petioles of rhubarb are cleaned and cut into small pieces.
Half of the root of ginger is cut on a thin straw.
All components are covered with granulated sugar and left for 30-40 minutes until juicier.
Jam is boiled over low heat until thickened.
At the end of cooking, add the second part of the ginger root, grated on a fine grater.

How to make a jam of rhubarb with ginger?

The jam from the rhubarb with a ginger will save in a cold, warm it well and help with colds. Such a treat-lekarism can be used for breakfast with cottage cheese, oatmeal, yogurt.

Jam can be lubricated with grain bread or water ice cream. The piquant and original taste of the delicacy will enjoy even fastidious gourmets, who does not really tolerate the acute taste of ginger root.

Need to take:

rhuban - 4 thick petioles
sugar - 6 tablespoons with a slide
water - 50 ml
fresh ginger root - 1.5 cm
vanilla Essence

Preparation

The petioles of rhubarb wash and clean.
Cut into pieces of 1.5 cm and placed in an enameled pelvis.
Add water and sugar.
The jam is boiled over low heat, constantly mixing.
After boiling, the amount of fluid increases due to the released juice from the stems of rhubarb.
Ginger root is rubbed on a fine grater and added to jam.
When pieces of rhubarb become transparent and begin to break up into fibers, the jam is ready.
A drop of vanilla essence is added to the finished dish and cooled.

How to cook jam from currant?

Another successful combination: jam from rhubarb and blackcurrant. The berry gives the treat not only an unusual currant aroma, but also a beautiful color shade. With such jam you can lubricate toasts, croutons, whole grains and bread for tea during breakfast and snacks.

Need to take:

rhubarb stems - 800 g
black Currant - 200 g
sugar - 1.5 kg
water - 250 ml

Preparation

Syrup is boiled from water and sugar.
The peeled petioles of rhubarb are cut into slices and lowered together with berries of currants into sugar syrup.
The jam is boiled over low heat for 30-40 minutes until the finished state with constant stirring with a wooden spoon.

How to cook gooseberries and rhubarb jam?

A sweet treat from a can - jam from rhubarb and gooseberries will delight you with aroma and taste in the winter months and will remind you of sunny warm summer days. For jam and jams from rhubarb and gooseberries, the latter berries are used unripe and strong to the touch.

Need to take:

rhusen - 900 g
gooseberries - 900 g
sugar - 1.350 g
juice and zest from one lemon

Preparation

Rhubarb is cut into pieces, mixed with gooseberry berries, with chopped lemon zest and poured with lemon juice.
The mixture is covered with granulated sugar for several hours before juice.
Jam is brought to a boil over low heat and boiled, stirring periodically.
When sugar is completely dissolved, the fire is enhanced and the jam continues to cook on a strong flame of the burner with severe boiling.
During cooking, remove the foam and stir all the time with a wooden spoon.
When jamthicken, turn off the fire.
Warm jam is laid out in sterile jars and tightly closed.

Knot for memory: tricks of preparation of rhubarb

You should choose juicy and hard to the touch leaf petioles with a pink-burgundy shade. Thin stems of green color have excessive fibrousness.
The petioles of the leaves of the plant are necessarily cleaned of the upper skin before cooking.
Rhubates are prepared in stainless steel dishes, in enameled or glass containers, in containers with ceramic or Teflon coating. Otherwise, the acids contained in the plant react with an unprotected surface of metal dishes. There is a distortion of taste, the color of the dish and the accumulation of toxic components in it.
When cooking jam, use a wooden spoon for mixing.
Store fresh unwashed petiole leaves in the refrigerator for a month, tightly wrapped in food film.