Jam from the rhubarb

For blanks for the winter use petioles of rhubarb. Rhubarb leaves can be used to make other dishes, for example, green borsch. Since rhubarb leaves have a slightly sour taste, they can replace sorrel. Thanks to oxalic acid, which is contained in the petioles, the rhubarb billets have a pleasant slightly sour taste. This jam is great for making pies or closed pies.

Jam from the rhubarb

We offer you the simplest recipe for making rhubarb jam. You will need:

• 1 kg of sugar


• 1 kg of rhubarb

Cherry the rhubarb, wash and cutbrusochkami side about 0.7-1 cm. Clean the skin or remove streaks do not. Cut the rhubarb into a saucepan and add sugar. Leave the rhubarb for a day so that it starts to drain. From time to time, stir the rhubarb in a saucepan.

The next day mix well the rhubarb andput the saucepan on a slow fire. Bring the rhubarb to a boil and cook it for 10-15 minutes. From time to time stir the jam. Prepare the jam and spread it over the jars. Close the cans with plastic covers. Keep the jam in the fridge.

By the way, for making jam you can use a little less sugar. Then it will be sourer. But this is to your liking.

Jam with rhubarb and orange

And here is another recipe for rhubarb jam. Jam on this recipe is tender, sour-sweet, with the aroma of orange. So, you will need:

• 1 kg of rhubarb


• 1 orange


• 1.4 kg of sugar

Prepare the rhubarb stems: wash them and cut them into small pieces. Fill the cut stalks with sugar. Leave the rhubarb for 12 hours to let the juice. From time to time, stir the rhubarb well so that the sugar is completely dissolved.

Before starting the jam, wash wellorange. It should be crushed in a blender or passed through a meat grinder. In any case, be sure to remove the stones from the orange, so they do not bitter. Now add to the rhubarb puree from the orange, mix everything and put it on a slow fire. Try often to stir your jam and constantly remove the foam. Cook the jam for about an hour. During this time, the petioles must be soaked with syrup. Now turn off the fire, cool the jam, pour it over the sterilized jars and close it under the covers.

Jam with rhubarb with black currant

If you have some black currant, why not add it to the jam as well? To prepare the jam for this recipe, you will need:

• 200 g black currant


• 1.5 kg of sugar


• 1 tbsp. water


• 800 grams of rhubarb

Before preparing the jam, prepare the rhubarb,as described above. Also, go and wash the black currant berries. From the water and sugar, prepare the syrup: pour water into the pan, pour out the sugar. Cook the syrup until the sugar is completely dissolved. In the resulting syrup, pour the rhubarb and currant. Simmer the jam over low heat for 40 minutes after boiling. Then transfer the hot jam to the jars, seal them and allow the workpiece to cool completely.