Rhubarb jam with orange. Rhubarb Orange Jam: Recipes and Cooking Tips How to Make Rhubarb and Orange Jam

24.08.2023

We are used to the fact that jam is made from raspberries, strawberries, currants and other berries. However, rhubarb jam is no less popular. Yes, do not be surprised, but this perennial herb is great as an ingredient for jam. As a result, the product is not only tasty, but also useful, because it's no secret to anyone that rhubarb has a mass.

Before telling you a few recipes for rhubarb jam, I would like to tell you how to harvest raw materials and give a couple of recommendations.

If you decide to make rhubarb jam, then you should hurry up with the procurement of raw materials. It is necessary to collect the plant until mid-June, because later the stems become stiff and oxalic acid accumulates in them, and this will not be the best way to affect not only the quality of the product, but will also pose a certain threat to health.

After you have harvested the rhubarb stalks, you need to peel them from a thin skin, otherwise they will be tough.

Jam should not be prepared in tin or copper dishes. as this can lead to oxidation. Store the product preferably in glass jars in a dark and cool place.

After we informed you about the preparation stage, you can proceed to what this article was intended for - to present to your attention a couple of interesting recipes for rhubarb jam.

Classic rhubarb jam

You will need:

rhubarb stalks - 1 kg,
sugar - 1 kg.

Cooking method:

Wash the rhubarb stalks, pat dry and cut into cubes.
Place the chopped rhubarb in a non-metal saucepan, sprinkle with sugar. Leave for a day.
After the indicated time, stir the jam and put on a slow fire.
Periodically stirring the jam, bring it to a boil, after boiling you need to cook a little more (no more than a quarter of an hour).
Pour cooled rhubarb jam into glass jars and close with plastic lids. Store in refrigerator.

Rhubarb jam with cherry leaves

You will need:

rhubarb stalks - 1 kg,
sugar - 1 kg,
cherry leaves - 100 g,
water - 200 ml.

Cooking method:

Rhubarb stalks wash, cut into small cubes.
Now the syrup should be boiled from sugar and water. During cooking, add half of the cherry leaves. Once the sugar has dissolved, remove the leaves.
Pour boiling syrup over rhubarb.
Add the remaining cherry leaves to the cooled rhubarb jam and again bring the mass to a boil, then cook for several minutes until the jam is fully cooked (the rhubarb stalks should become transparent and the syrup thick). We take out the leaves
Pour the hot jam into pre-sterilized jars and roll up the lids. Store in a dark, cool place.

Rhubarb jam with oranges

You will need:

rhubarb stalks - 1 kg,
orange - 0.5 kg,
sugar - 1 kg.

Video recipe for the occasion:

Cooking method:

Rhubarb stems wash, dry and cut into small pieces.
We put the rhubarb in a saucepan and sprinkle with a little sugar.
We clean the oranges (we do not throw away the zest, we will need it during the cooking process), cut into small pieces, remove the seeds.
Mix oranges and rhubarb. Leave the mass for 4 hours to dissolve the sugar.
After the indicated time has elapsed, put the pan with rhubarb and oranges on the fire, add half a kilogram of sugar and bring the mass to a boil.
As soon as the jam boils, pour the remaining sugar, grated orange zest and bring the jam back to a boil.
After boiling, the jam should be boiled for another 5 minutes over low heat.
Pour hot jam from rhubarb and oranges into jars, close the lids.

By the way, according to this recipe, you can cook rhubarb jam not only with oranges, but also with lemons, and even with pineapples. Experiment!

Rhubarb jam with ginger "Five minutes"

“Five-minute” is called jam, which is boiled for 5 minutes. As a result, all the useful properties of the ingredients are preserved in the cooked product, which usually do not carry the same benefits with longer heat treatment. It is necessary to store such jam in the refrigerator, otherwise it may deteriorate.

You will need:

rhubarb stalks - 1 kg,
ginger - 1 root,
sugar - 1 kg.

Cooking method:

Rhubarb stems wash, dry a little and cut into pieces 1.5 centimeters long. We put it in a non-metal pan.
We add some water. We put on fire.
Add sugar. Bring to a boil.
Add finely grated ginger (if fresh is not found, you can use dry ginger powder).
Stirring occasionally, the jam needs to be darkened over a fire until cooked. You can understand that rhubarb jam is ready by the fact that there are no more hard pieces left in the total mass.
Rhubarb jam with ginger should be cooled slightly, transferred to a glass container and put in the refrigerator.

Rhubarb jam in three steps

You will need:

rhubarb stalks - 1.5 kg,
sugar - 1 kg,
lemon - 1 piece.

Cooking method:

Rhubarb wash, peel, cut into pieces about 0.5 cm thick. Sprinkle with sugar and leave for 6-8 hours for the rhubarb to release its juice.
After the indicated time has elapsed, put the pan on the fire and bring to a boil. Let the jam simmer for five minutes and remove from heat.
Leave the rhubarb jam for 12 hours, then bring to a boil again and cook for 5 minutes.
Jam should again be left for 12 hours. Then add lemon grated on a fine grater or chopped in a blender lemon (with peel). Put on fire and boil for 10 minutes.
Pour hot jam into jars, close with lids. We put it in the refrigerator.

As you can see, dear visitors of our portal, jam is prepared not only from berries, rhubarb can also be an excellent ingredient. Have you ever made jam with the addition of this plant? Share with us the recipe and your secrets of its preparation in the comments to this article.

Published 30.06.2018
Posted by: Nadezhda
Calories: Not specified
Cooking time: 50 min

Rhubarb jam with orange is very tasty and sweet. A step-by-step recipe with photos and a detailed description of the process of making delicious and thick rhubarb jam is described in detail in this article. By itself, rhubarb tastes sour, has no pronounced smell, so rhubarb jam is often prepared with various additives - with orange, lemon, ginger or strawberries. The rhubarb plant is a perennial plant, only its petioles are eaten, the leaves are not edible. Depending on the plant variety, the petioles can be painted in different colors from light green to dark red. I think you'll like this as well.
It will take 50 minutes to prepare. From the ingredients indicated in the recipe, you get 2 cans of 0.4 liters.

Ingredients:

- orange - 300 gr.;
- rhubarb - 500 gr.;
- sugar - 1 kg.

How to cook with a photo step by step

Soak oranges in hot water for a few minutes. Then carefully wash with a washcloth with an abrasive layer under the tap. Washed oranges are poured over with boiling water, cut into cubes and sent to the blender bowl.

Add about half of the granulated sugar to the chopped oranges. If the fruit is not very juicy, you can pour in a little water to make the blender work easier.

We turn the oranges with sugar into a smooth fruit puree.

Pour the remaining sugar into the pan, spread the orange puree. We put the pan on the stove, heat it over moderate heat so that the grains of granulated sugar are completely dissolved.

Wash rhubarb stalks, cut off visible damage and coarse fibers. Cut the petioles across into thin slices, add to the pan with orange puree.

As soon as the jam boils, reduce the gas to a minimum, cook, stirring, for about 30-35 minutes. During the cooking process, remove the foam.

Wash jars and lids for blanks with warm water and soda, rinse with running hot water and put in the oven for 10-15 minutes, heat up to 110 degrees Celsius. We lay out the hot jam in warm jars, cover the jars with a clean towel.
When the jam has completely cooled, close the jars with dry, clean lids or several layers of waxed parchment.
Store at room temperature in a dark place, away from heating devices. I also want to tell you how to prepare

Today, a step-by-step recipe with a photo is presented, which will help you prepare a delicious, sweet and sour jam with a pronounced orange flavor. Rhubarb itself does not smell of anything, it tastes sour. Because of this, rhubarb desserts require some kind of aromatic additives, orange or lemon peel, fragrant apples, oriental spices - barberry, cardamom, in a word, something fragrant and suitable to taste. Blanks can be stored in the apartment, for example, in a dark and dry pantry. It will take 30 minutes to prepare rhubarb jam with orange, from these ingredients you will get several cans of 0.45 liters each. Preparation time 10 hours. I still really like this one too.

Ingredients:

- rhubarb - 800 gr.;
- oranges - 200 gr.;
- granulated sugar - 1.8 kg.

We cut off the rhubarb leaves, cut off the dense lower part with visible veins from the stems. For jam, we use young plants, since the stems of adult plants have hard veins.

Wash the stems with cold water and cut into small pieces.
Put the chopped rhubarb into a deep bowl.

We put the oranges in boiling water for half a minute, then wash them thoroughly with a brush, rinse the peel with clean water. Remove a thin layer of orange zest or rub it on a fine grater. Add grated zest to rhubarb.

Now pour in the sugar. Rhubarb is very sour, so sugar should be added in a ratio of 1 to 2.

Squeeze orange juice into a bowl. The white pulp of the orange peel is not useful in this recipe, it is cooked for a very long time.

We mix the ingredients and leave for 10 hours at room temperature to melt the sugar.

The next day, put the jam on the stove, bring to a boil over moderate heat. We remove the resulting foam.

Cook for about 25 minutes over low heat, as soon as the pieces of rhubarb become transparent, remove the jam from the stove. See also how to cook.

We pack the finished jam in dry sterilized jars, after cooling, we tie the jars with parchment folded in several layers. We store in a dry dark place. Temperature up to +20 degrees Celsius. Such blanks are not stored in the refrigerator.

Rhubarb grows in the beds of many summer residents. Only its stem is eaten - the leaves are poisonous. Rhubarb contains many vitamins and acids. The plant has vasoconstrictive and anti-inflammatory properties.

Decoctions and compotes are made from rhubarb stalks, which have laxative, choleretic and diuretic properties.

Rhubarb has a wide range of uses in cooking. In addition to drinks and pies, salads, side dishes and sauces are made with it in different cuisines.

Due to its compatibility with almost any product, including berries and fruits, rhubarb makes a very tasty, unusual and healthy jam. You can experiment by mixing it with strawberries, peaches, pears, citruses and spices.

Rhubarb jam can be served with tea, used to make fillings for pies and cakes.

Bright and juicy jam with orange is suitable for tea drinking at any time of the day. They can please suddenly arriving guests, serving it as a separate treat or as a topping for your favorite dessert.

Jam can be made with other citrus fruits or pineapples.

Cooking time - 5 hours.

Ingredients:

1 kg of rhubarb stalks;
500 gr. oranges;
1 kg of sugar.

Cooking:

Rhubarb stems wash, dry and chop into small pieces.
Put the pieces in a saucepan and sprinkle with sugar
Peel oranges and remove pits. Cut into small cubes. Save the orange zest - you'll need it later.
Add the oranges to the rhubarb and leave for 4 hours until the sugar dissolves.
Put the saucepan with the dissolved sugar on the fire and add half the indicated amount of sugar. Bring to a boil.
After boiling, add the rest of the sugar, grated orange zest and wait for it to boil again.
Cook the boiling jam for another 5 minutes over low heat.

By adding lemon to rhubarb, you can make a very tasty and healthy jam. It will surprise you with a slightly sour taste and raise the level of vitamin C in the body, which is important during the period of colds.

Ingredients:

1.5 kg of rhubarb stalks;
1 kg of sugar;
1 lemon.

Cooking:

Wash, dry and clean the rhubarb stalks. Cut into half centimeter pieces. Sprinkle the rhubarb with sugar and set aside for 6-8 hours. Rhubarb will give juice and marinate.
When the time is up, put the rhubarb in a saucepan and bring to a boil over medium heat. It is enough to boil for 5 minutes and remove.
Jam must be infused for 12 hours. Then boil it again and cook for 5 minutes.
Leave the jam for another 12 hours.
Cut the lemon into cubes, without peeling off the peel, and chop in a blender. After 12 hours, add the lemon to the jam.
Put the pot on the fire and cook for another 10 minutes.
The jam is ready to eat.

The unusual aroma and amazing taste of jam will remind you of summer and warm you in cold winter. In the company with an apple, you can add citrus, which has proven itself in combination with rhubarb, or ginger. The last ingredient will add usefulness and make the jam more fortified.

It will take about 1 hour 30 minutes to prepare.

Ingredients:

1 kg of rhubarb stalks;
3 apples;
1 large orange or grapefruit;
1.5 kg of sugar;
1 glass of water;
30-40 gr. ginger root.

Cooking:

Wash the rhubarb, peel and cut into pieces. Put in a saucepan.
Grate the orange zest in there. Squeeze out the juice from the pulp.
Grate the indicated amount of ginger and add to the pan.
Peel the apples from seeds and peel, cut into pieces and add to the rest of the ingredients. Pour in orange juice and water.
Bring the contents of the saucepan to a boil over low heat and simmer for another 20 minutes.
Add sugar and increase heat. Boil 10 minutes.
Pour hot jam into jars and wrap in a blanket for about a day until it cools completely.

The jam is ready to eat and store.

At the beginning of summer, when there are no raspberries or strawberries yet, and you really want fresh jam, rhubarb helps us out. If you have a plot and this unpretentious plant grows on it, be sure to please your loved ones with compotes, jams and rhubarb jam. Today we will cook fragrant, tender, wonderful rhubarb jam with orange.

So, here are our simple ingredients for cooking: rhubarb stalks, orange and sugar.

First you need to peel the rhubarb stalks from the outer hard layer, simply picking up from the edge with a knife and removing the shell with ribbons. Cut the rhubarb into pieces about a centimeter.

I always make jam in the proportion of "volume to volume", that is, I take as much sugar as the berries (or pieces) turned out. For raspberries - a little less, for currants or rhubarb - a little more.

We spread the pieces of rhubarb in a saucepan or bowl in which we will cook the jam. I recommend not using aluminum cookware to avoid oxidation. An enamel pan works well. Pour sugar into the pan, mix and set aside. While the rhubarb gives juice, let's take care of the orange. You can cut it along with the peel, but then the jam may be a little bitter. I removed the zest, peeled the orange and cut it into small pieces.

We send the orange and zest to the rhubarb, mix gently.

After 10 minutes, when the juice stands out, put the pan on a strong fire.

Bring the jam to a boil, stirring with a wooden or silicone spatula. Let it simmer for 1-2 minutes and remove from heat. Remove the foam, let the jam cool a little and put on a small fire for another 10-15 minutes.

If you want to keep the jam for the winter - pour it into sterilized jars, close the lids tightly and turn the jars over to cool completely. And if you want to enjoy wonderful jam in the near future - just cool, pour into jars and store in the refrigerator. Orange rhubarb jam is ready! Brew fresh tea, invite your family and enjoy your first fresh jam!

The jam turns out to be very harmonious, with a slight sourness, fragrant and tender. Happy tea!