Rhubarb jam: a step-by-step recipe for making it at home

Greetings, dear readers! Now I will tell you how to make regular rhubarb jam. Previously, the delicacy was prepared from ordinary goods, but now it can be prepared even from such an unusual plant as rhubarb.

When produced, its young petioles taste like Antonovka apples. Rhubarb jam has a pleasant smell and amber-brown color. The mixture resembles apple jam. Experienced cooks use rhubarb not only for making jam, but also when baking pies, muffins, cupcakes, puddings, cooking compotes, jams, jellies, marmalade, candied fruits, jelly, sauces and even kvass.

Ingredients

How to cook

Video recipe

Benefit and harm

Contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, C, E, K, P, carotene and minerals: iron, potassium, calcium, manganese, sodium, zinc, magnesium, phosphorus. It is considered a storehouse of pectin, fiber and organic acids.
Has a beneficial effect on the functioning of the heart and blood vessels.
Improves the functioning of the intestinal tract.
Has a choleretic effect.
Strengthens the skeletal system.
Improves the composition of the blood (the internal environment of the human and animal body) thanks to the iron it contains.
Increases immunity.
Promotes the breakdown of fats.
It has a mild laxative effect, so it is useful to use jam for acquired constipation.
Indicated for people with low acidity of gastric juice.
It is considered a good general tonic for tuberculosis and anemia.
Has a beneficial effect on the condition of the skin, nails and hair.
Has an antipyretic effect.
Has antimicrobial and anti-inflammatory effects.
Useful as an adjuvant in the treatment (process for alleviating, removing or eliminating symptoms and diseases) of multiple sclerosis.

It is not recommended to use rhubarb jam for people with kidney and genitourinary diseases, rheumatism, osteoporosis. In large quantities, the delicacy is contraindicated for children, as sugar is bad for tooth enamel. In addition, due to the high content of oxalic acid, jam can cause severe poisoning in a baby.

Rhubarb-based dishes should not be included in the diet of old people with a tendency to bleeding and hemorrhoids, as they thin the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) . Jam is strictly prohibited during pregnancy and lactation, because it can lead to rashes and dermatological itching, exacerbation of urolithiasis, significant weight gain and heartburn.

During breastfeeding, rhubarb lowers the level of milk and has a bad effect on its fat content. The milk becomes extremely saturated, which leads to disruptions in the baby’s digestive tract.

Rhubarb can provoke an exacerbation in people suffering from gastritis with high acidity and pancreatitis. If the body is overly sensitive to the components of the jam, allergic reactions may occur.

Useful tips

Choose for production only the freshest and youngest shoots of a pale green color, without signs of decay and lethargy. Be sure to check the cut. If it turns black and dry, the plant is not fresh.
Collect rhubarb until mid-June. Later, the trunks of this vegetable crop become hard and oxalic acid accumulates in them, which poses a health hazard.
To add a special smell and taste, I recommend adding lemon or orange zest, citrus juice, cinnamon, vanillin, ginger, cardamom, and walnuts. Rhubarb mixes well with cherry leaves, strawberries, wild strawberries, berries, apples of paradise and dried fruits.
In order to avoid adverse reactions from consuming jam, do not exceed the daily dose. It is 20–30 g.
I recommend using natural honey instead of sugar as a sweetener.
Use an enamel pan when cooking.
To prevent the jam from turning out too sour, take 2 times more sugar by weight of the plant.
Be sure to let the rhubarb and sugar steep for at least 2-3 hours. During this period of time, the juice will have time to stand out, which will act as the base of the syrup.
The shelf life of canned jam is 3 years at room temperature. It is not allowed to store it in a bright place under direct sunlight. I recommend placing the product on the bottom shelf of the refrigerator or taking it to the cellar.

5 extraordinary options

With orange

A popular and easy-to-make option with pleasant citrus notes. Wash the petioles, dry, remove thread-like fibers, cut into transverse pieces no more than 0.5 cm wide and place in a pan with bubbling water for 1 minute. Then remove the rhubarb using a slotted spoon, place in a colander and let it dry. Prepare a syrup from sugar and water, dip the rhubarb in it and simmer over low heat for 15 minutes, skimming the foam from time to time and stirring.

Leave the mixture to sit at room temperature for 12 hours. Wash and dry the oranges, remove the zest. Peel the white layer of citrus fruits and cut into small pieces. Place the pan with the rhubarb in syrup on the stove, add the crushed orange and zest, bring to a boil and cook for at least 15 minutes. Place the finished dessert into jars and seal.

The most rich, but not the least tasty and necessary option. Carefully wash the rhubarb and apples. Peel the trunks, remove the membranes and skin from the apples, and cut them into small cubes. Also chop the dried apricots.

Place the prepared ingredients in a saucepan, add water and wait until the contents boil. After boiling, add sugar and cook for 25 minutes. During cooking, add pectin, boil for another 5 minutes, then pour the jam into clean jars, seal and cool.

With banana

An appetizing, fragrant and savory option that can be prepared for the winter or created in small quantities and eaten with tea. Wash the petioles and peel them, chop and stir with sugar. Leave to infuse until the plant gives juice. Then put the pan on high heat, bring to a boil, boil for 3-4 minutes, remove from the stove.

Skim off the foam and leave the mixture for 15 minutes so that the rhubarb is saturated with syrup. Peel and slice the banana and add to the rhubarb. Place the dessert on low heat and simmer for 10 minutes, stirring gently so as not to destroy the banana pieces. To give the jam a thick, homogeneous mixture, the banana can be pureed.

A sweet and fragrant option that can amaze guests at a tea party. Cut the peeled rhubarb into cubes and place in a saucepan. Squeeze lemon juice into it, pour in Grenadine syrup, add sugar and vanilla bean. Let the mixture brew for 3-4 hours.

Place the container with the ingredients over high heat, bring to a boil and cook for 10 minutes, reducing the heat and stirring constantly. Let the treat brew, then repeat the manipulation 2 more times. After the third time, remove the vanilla, pour the product into clean jars, seal and cool.

With strawberry

An unusually tasty option with a beautiful color and appetizing smell, in my opinion, one of the best jam recipes. Peel the rhubarb and cut into pieces. Wash the strawberries, sort them, remove the greenish tails. Mix strawberries, rhubarb and sugar in a saucepan, leave for 4 hours to release juice.

Place the pan over low heat and heat until the sugar is completely dissolved. Then increase the heat to medium and let the mixture simmer for about 5 minutes. Pour the hot dessert into sterilized jars and seal.

Conclusion

In the article, we looked at recipes for rhubarb jam, found out what benefits and harms it brings, how long it needs to be cooked and what the calorie content of the finished product is.

Rhubarb jam

Rhubarb jam with banana

Rhubarb jam with banana is a very tasty, slightly sour delicacy. This jam comes out thick and beautiful, with a refined taste. Banana goes well with rhubarb. By making this jam, you can be convinced of this!

Dandelion jam with rhubarb

Dandelions and rhubarb are a good spring combination and an exciting duo for jam. If the jam is prepared correctly, it will resemble a fragrant syrup. In addition to using such sweets during home tea drinking, such jam is also suitable for adding to baked goods and other desserts.

Rhubarb jam for the winter

Rhubarb root contains a huge amount of essential vitamins, which are very easy to preserve for the winter by preparing several jars of fragrant jam. This delicacy can be served with tea, used as entrails and even as medicine.

Rhubarb jam with cinnamon

A very special delicacy, with the sweet and sour taste of rhubarb and fragrant cinnamon. With it, homemade baked goods will sparkle with new colors! Simply delicious!

Rhubarb jam in a slow cooker

An unusual, fragrant jam from rhubarb stems is very easy to prepare in a slow cooker. The taste of rhubarb is tart, sweet and sour and bears little resemblance to apple. This jam will be a good interior for a huge number of desserts and homemade baked goods.

Rhubarb jam with walnuts

An unusual jam, but at the same time very tasty, will become a highlight among your preparations. Try to make this jam with citrus fruits and the smell of cinnamon, it won’t take much time, but the result will literally amuse you.

Rhubarb and strawberry jam

Rhubarb mixes well with strawberries. A special light sourness complements the taste of the berry and makes the jam especially tasty. This jam is prepared according to the five-minute principle and comes out quite thick.

Rhubarb jam with apples

The sourness of rhubarb mixes well with apples. To ensure enough sweetness without adding too much sugar, it is recommended to take sweet types of apples. When selecting rhubarb for jam, old, hard stems should be set aside. It is better to throw them for compote. But young, juicy and crispy trunks are perfectly suitable for confiture and will give it the “correct” thickness.

Rhubarb and currant jam

Dark currant and rhubarb jam has a corresponding sour taste. It's a good mix of regular garden berries and stem pieces. If you don’t want to feel the pieces of rhubarb in the jam, you need to chop the stems as thinly as possible.

Rhubarb jam with orange and lemon

Cool-tasting jam with rhubarb, orange and lemon has a balanced taste of acidity and sweetness. This is just a vitamin bomb that will help overcome colds (disturbances in normal functioning, performance) cool in the winter.

Rhubarb jam with apricot

The main advantage of rhubarb is its ability to bear fruit throughout almost the entire summer. Its cuttings, which have the appropriate acidity, mix well with the sweetest fruits and berries. Apricots were no exception. Rhubarb and apricot jam is a good option for the inside of various desserts.

Rhubarb jam with orange

This unusual recipe will come in handy for those who have unsuitable rhubarb growing on their property. With its addition, a lot of dishes are prepared, including pies and compotes. But now we want to offer you to create an appetizing jam that will taste lightly sour and piquant.

Rhubarb jam with orange for the winter

Rhubarb is perfect for making jam; just pair it with some sweet fruit, for example, an orange. Such jam is certainly inferior in popularity to ordinary raspberry or strawberry jam, but you will get a very unusual preparation that will amuse you with its taste.

Rhubarb jam with dried apricots

I propose to prepare rhubarb jam with dried apricots, which is not completely ordinary and has a fascinating combination of flavors. Citrus juice, and in this case lemon juice, which can be replaced with orange juice, while adjusting the amount of sweet sand, constantly imparts an indescribable taste and smell to dishes.

Rhubarb jam for the winter

I would like to share an unusual and exciting recipe for a fragrant treat. Rhubarb jam for the winter is prepared simply and simply. The delicacy is moderately sweet and sour. This unusual jam has a viscous consistency and can be used as the inside of pies.

Rhubarb jam with ginger

You can make tasty and healthy jam from rhubarb and ginger. This original delicacy is perfect for tea drinking and will perfectly dilute the abundance of ordinary sweet preparations.

Rhubarb jam with strawberries

Rhubarb and strawberry jam is perfect for pancakes and baking. The taste of unusual sweetness will not be cloying, but on the contrary, pleasantly fresh and fragrant like summer.

Rhubarb and orange jam

Rhubarb and orange jam deserves to be made. It will amuse you with its not cloyingly sweet taste, subtle sourness and the freshest aroma of citrus fruits.

Rhubarb jam with banana

At the beginning of summer, when there are still not many berries, you can prepare fragrant and delicately sour jam from the unusual combination of rhubarb and banana.

Rhubarb jam with lemon

If you have no idea where to use rhubarb, I recommend making healthy jam with ginger and lemon. The recipe for fragrant jam may be unusual, but you will definitely like the result. The end result is a tasty treat rich in healthy vitamins.

Strawberry and rhubarb jam

Strawberry jam is a breathtakingly tasty delicacy, but you can’t always get enough strawberries to fill a couple of jars of jam. In this case, you can add rhubarb, which will not interrupt the taste of the strawberries and will give the jam a slight sourness.

Rhubarb jam - 5 delicious recipes for the winter

Have a nice day, friends!

Now we will prepare fragrant rhubarb jam. Oh, do you understand what kind of plant this is?

Rhubarb is a long-living, massive, gorgeously beautiful herbaceous plant with very large leaves and a powerful peduncle. His homeland is Central China and Asia, and he came to the Russian Federation from the Far East.

A favorite in the content of microelements and metals (potassium, magnesium, selenium, zinc), a huge amount of vitamins and acids (malic, oxalic, succinic, ascorbic, folic). The trunk contains 93% water and the rest is coarse fiber. 100 grams of the plant contains a daily dose of vitamin K (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) K, which affects blood clotting (the internal environment of the human and animal body) . It has such a tasty, sour and necessary stem that people have learned to process it and store it for future use.

Recipes for making rhubarb jam are simple, the most important thing is to observe the correct ratio of the amount of fruit and sugar. You can use it to make sour compote and jelly, amazing preserves and marmalade, and use it as the tastiest interior in famous Latvian pies.

It can also be prepared in combination with other fruits and berries, for example, oranges and lemons, apples and bananas, strawberries and currants, ginger and kiwi. In any combination, the result is very tasty jam, with different colors of taste and smell.

How to make rhubarb jam

This jam can be prepared at home using 2 methods:

1 method. Cover the fruits with sugar and wait until they release juice, and then cook first on low heat, and then on the highest heat until fully cooked.

Method 2. You need to prepare the syrup in advance. With all this, you should keep in mind that the strength of the syrup is not the same for different fruits and depends on their hardness. The harder the fruit, the longer they need to be cooked and the lower the syrup strength should be.

3. Jam can be prepared using 2 cooking methods: single and repeated.

When boiling once, the fruits are combined with syrup and cooked until tender.

When repeatedly boiling, the fruits are poured with syrup, brought to a boil, removed from the heat and kept for up to 8 hours so that the syrup seeps into the pulp of the fruit. Cooking and standing are repeated a couple of times. And the strength of the syrup will increase evenly with each cooking.

4. During cooking, foam appears, which must be removed continuously.

5. To prevent the jam from becoming sugary, at the end of cooking you need to add a teaspoon of citric acid per 1 kg of sugar.

6. If the berries do not float to the top, but are moderately distributed in the syrup and become transparent, the jam is ready.

7. You need to store jam in a dry and cool place.

You can try making jam using two methods, and later decide on the one you like best.

Savory jam recipe

This is a very simple recipe to make, it uses only two ingredients. Nevertheless, the result is a delicious and wonderful jam that tastes similar to apple jam with the corresponding sourness.

We will need:

rhubarb – 1 kg
granulated sugar - 1.5 kg

Step-by-step production with photos:

Take the pink rhubarb petioles and remove the hard skin. The peel is simply picked up and removed with a ribbon. If the petioles are young, then they do not need to be peeled.

Cut into pieces of 1-3 centimeters.

Place the chopped pieces in a huge enamel pan and add 1/2 of the sugar. You can make jam not only with sugar, but also with honey. Let stand for at least 8 hours so that the rhubarb releases its juice; during this period of time the sugar will completely dissolve.

Then drain the syrup and bring to a boil. Stirring constantly, pour the remaining sugar into it. Bring to a boil again, lower the pieces of rhubarb into it and bring to a boil, boil for 1-2 minutes. When cooking, remove the foam so that the jam comes out clean and transparent. Then remove from heat and let stand for an hour.

Then bring the jam to a boil again and simmer over low heat for 5 minutes, constantly skimming off the foam. Pour bubbling into sterilized glass jars. At the same time, make sure that no drops of water get into the jars, and fill them up to the very neck, leaving no space for air. Roll up and turn the lids down. Cover with a blanket and leave until completely cool.

Store jars in a dry, dark and cool place with a temperature no higher than 18 degrees.

The rhubarb jam is ready. Enjoy this wonderful delicacy all winter long.

How to make rhubarb jam with oranges

This recipe produces a luxurious thick jam, with perfectly soaked transparent pieces, with sourness and a special note of ginger.

Ingredients:

rhubarb – 1 kg
sugar - 1.5 kg
orange - 2 pieces
ginger root - 3 cm

Manufacturing:

1. For production, we take mature trunks with a beautiful, catchy reddish or purple color.

2. Wash the rhubarb petioles, peel them, cut them into pieces and cover with sugar. Leave for 8 hours, during this period of time the rhubarb will give juice, the sugar will dissolve, and any piece of rhubarb will be soaked in syrup.

You can make jam not only with sugar, but also with honey, which should be taken in the same quantity as sugar. Or you can take sugar and honey in half.

3. Peel the orange and cut into pieces.

4. Place the rhubarb and sugar on the fire, add the orange pieces, and mix gently.

5. Bring to a boil, cook for 5 minutes over high heat. When cooking jam, foam appears, which we continuously skim off. The syrup should be as pure as a tear.

6. Add ginger root, grated on a small grater and over moderate heat, cook for another 8-12 minutes.

7. With this cooking method, the strength of the syrup increases evenly, it better penetrates into the rhubarb pulp, maintaining its volume.

8. Cool the finished jam and pack it into unstained, dry jars. Cover the filled jars with parchment paper and tie with twine. Store in the refrigerator.

9. If we are preparing jam for the winter, then pour it bubbling into sterilized glass jars. Roll up and leave until completely cool. We store jars in a dry, dark and cold room with a temperature no higher than 18 degrees.

Rhubarb jam with banana for the winter

An unusual combination of rhubarb and banana produces a cool jam with the taste of sweet and sour caramel.

Ingredients:

peeled rhubarb - 1 kg
bananas without skin - 1/2 kg
sugar - 1 kg

Step-by-step production:

Rinse rhubarb petioles and bananas with cool water.
Remove the peel from the petioles and the skin from the bananas.
Cut the peeled rhubarb into 1-3 cm pieces. Cover with sugar and leave for 1/2 hour. Then we put it on the fire, bring it to a boil, but do not boil. Remove from heat and leave to steep for 6-8 hours. During this period of time, the sweet syrup should soak any piece of rhubarb. Give him the volume.
After this, put it on the fire, bring to a boil and boil for 1 minute.
Cut the bananas into small circles, 1/2 cm wide, and place them in the pan with the rhubarb, mix carefully and leave for 6 hours.
And we repeat this 2-3 times. And in extreme cooking, bring to a boil and cook for 5 minutes.
While bubbling, pour into sterilized jars, close with lids, cover with a blanket and leave to cool completely.

You can have tea with this jam on long winter evenings, and also use it for sweet pastries. Bon appetit!

Rhubarb and strawberry jam

Rhubarb jam with currants

The combination of rhubarb and currants produces a very beautiful rich color.

We will need:

rhubarb – 1/2 kg
currants – 1/2 kg
sugar - 1 kg
water - 400 ml

Manufacturing:

Let's prepare the syrup in advance and use one-time cooking.
Wash the rhubarb petioles and cut into small pieces.
Sort and rinse the currants and let them drain.
Add chopped rhubarb and currants to the bubbling syrup.
Cook for 20 minutes over moderate heat, constantly skimming off the foam.
The jam is ready if a drop of syrup poured onto a saucer does not spread and retains its shape.
Skim off the foam and place the roast in clean, dry jars, close with lids or cover with parchment paper, tie with twine, and let cool slowly.
Store in a dry and cool place. This jam keeps well for the winter.

How to make jam with apples

If you found useful information in this small article, I will be glad. I would like to find out your worldview, which you can express in the comments.

Rhubarb jam - noteworthy recipes for every taste

Rhubarb jam will delight you with its pleasant taste in the cool winter, when you are so hungry for something sweet and savory.

Let's look at the most popular recipes for healthy sweets.

Rhubarb jam - an extraordinary DIY dessert

Rhubarb benefits human health because the product contains ascorbic acid, pectin, sugar, rutin, malic and other acids.

In terms of vitamin content, the product will give a head start to both cabbage and cucumbers.

In addition, it is a storehouse of macro- and microelements:

magnesium;
phosphorus;
calcium;
potassium

As an antiseptic and anti-inflammatory product, the plant is widely used in non-standard medicine recipes. It will help with abscesses and colds.

It is used as a laxative and diuretic, which is important when following a diet (Diet is a set of rules for a person’s consumption of food) .

Rhubarb is prepared to taste not only the most delicious, but also healthy jam.

It is necessary to collect trunks and properly prepare preservation only until the 15th of June.

If you collect the collection on time, you can use it to prepare:

jam;
compotes;
candied fruit;
jelly;
baking filling, etc.

Rhubarb jam is very popular, not only in its traditional form, but also with various natural additives.

Preparing the dishes

Experts give some advice.

Plant petioles should not be cooked in an iron bowl, as this may cause oxidation.

Enameled pans are completely suitable for cooking.

You need to seal the cooked rhubarb jam in pre-prepared containers.

Glass jars are suitable, they need to be cleaned with soda and then sterilized by steaming or calcining in the oven.

As already noted, rhubarb must be harvested in early summer.

Cut petioles needed:

wash under running water;
peel off the thin covering skin with a knife;
Now you can cut it into pieces and start making preserves.

The product should be stored in a dark, cool place. Can be in the refrigerator.

Rhubarb jam - traditional recipe

For cooking you need to take a kilo of rhubarb stems and sweet sand.

It's very easy to prepare:

The product needs to be washed, dried, and then cut into cubes.
Rhubarb cubes should be placed in an enamel pan, covered with sweet sand, and left for 24 hours to form juice.
After a while, the composition needs to be mixed and sent to a leisurely fire.
Stirring occasionally, cook after boiling for a quarter of an hour.
Then you need to wait until it cools completely, pour into jars and roll up the lids.
The treat should be stored refrigerated.

Rhubarb with cherry leaves - a delicious recipe

Rhubarb jam can be created with cherry leaves.

The ingredients you need to use are a kilo of rhubarb, 1 kg of sweet sand, 100 grams of cherry leaves and 200 ml of water.

You need to prepare it like this:

It is necessary to take young trunks and wash them. They need to be chopped into small cubes.
It will also be useful to create a sweet syrup. Namely, syrup is made from 1 kg of sugar and 200 ml of water.
During the cooking process, you need to add a handful (approximately 50 grams) of cherry leaves.
With all this, you need to wait until the sugar melts and take out the cherry leaf. Pour hot syrup over the prepared rhubarb pieces.
The mass needs to be cooled, then add another 50 grams of just new cherry leaves.
And boil the jam with them. Cook until the mixture becomes transparent and the syrup thickens.
The still hot mixture should be poured into sterilized containers and closed. This rhubarb product has a very pleasant cherry scent.

Rhubarb jam with oranges

You can cook the delicacy with oranges.

The ingredients should be taken in the ratio per kilo of stems to half a kilo of citrus fruits, in other words, in a ratio of 2 to 1.

You will also need half a kilo of sweet sand with a package of gelling sugar for jam, or a kilo of regular sugar (but this way the cooking will take the longest).

First, you should chop the trunks into cubes, put the product in a container in which the delicacy will be cooked and sprinkle with 2 tbsp. sweet sand.
The orange zest of 1 citrus will come in handy.
The fruits themselves, without the rind, need to be finely chopped, while removing all the bones.
The fruit, as well as the juice released when cutting citrus fruits, must be added to the petioles, then sprinkle it all with another spoon of sweet sand.
The container needs to be covered, then left for 4 hours - during this period of time the sugar will melt.
After the allotted time, the pan must be put on the stove and gelling sugar must be added (based on half a kilo of ordinary sweet sand per kilo of fruit).
The composition should be boiled and the remaining sweet sand should be added. Throw in the grated zest and then boil the delicacy.
When it boils, reduce the heat and simmer for another 5 minutes at a low simmer.
The hot mass should be placed in sterilized jars and sealed. The orange jam is ready.

Rhubarb jam with lemon

To make it you need to take 1 kg of rhubarb petioles, half a kilo of sweet sand, water (2 cups), orange and lemon to taste, cinnamon, vanilla sugar to taste.

When everything is prepared, you need to send the rhubarb and citrus fruits into a cooking container, and add sweet sand 2 times less than the mass of the rhubarb product.

After waiting a little until the juice appears, you need to boil it 3 times for 5 minutes over low heat.

Every time after cooking you need to wait until it cools completely.

After cooking, the jam needs to be poured into jars, screwed, and sent for storage.

Rhubarb jam with banana

To make sweets with banana, you need to prepare:

0.5 kg bananas;
1 kg of sweet sand;
1 kg rhubarb.

Rhubarb trunks, chopped into cubes, should be covered with sweet sand and after 2 hours, thin banana slices should be added to the mixture.
Boil the mixture and simmer for 10 minutes.
Pour the hot treat into sterile jars and seal. You can create delicious baked goods using the insides of rhubarb as a base.
Housewives bake a good dessert with rhubarb, candied fruits, crushed nuts and a pinch of cinnamon.

Jam with rhubarb and ginger

It’s very tasty to make jam from rhubarb and ginger.

First, you need to peel and chop the petioles (approximately 4 cups), let them stand for 20 minutes so that the juice is formed.

Add 3 cups of sweet sand and 3 tablespoons of finely chopped ginger root.
Add 2 tablespoons of lemon juice to the mixture to taste.
Mix everything and put on fire.
Cook until the mixture becomes thick.

Usually the delicacy is ready after a quarter of an hour, but to prevent it from burning, you need to stir it quite often. While the product is cooling, you need to sterilize the jars.

To do this, naturally, you need to wash them in water and soda, and boil the lids.

Next, you need to pour the jam into containers, not putting it tightly to the lid, but leaving 5 mm.

Afterwards you need to wipe the edges and seal with lids.

Useful tips

There is a very simple method to create a tastier treat.

When cooking, when the mixture has already boiled, you need to remove the pan from the stove and let it sit for about 6 hours. After the allotted time, you need to put the jam on the fire again. Such manipulations can be done three times, at the last time bringing the product to readiness.

This is a more troublesome cooking method, but the preserved syrup will turn out transparent, and the rhubarb cubes themselves will resemble candied fruits on the outside.

By the way, the jam will be more fragrant if you add a little cinnamon to the mixture during the cooking process.

The recipe for making sweets, even with such unusual ingredients, is quite common. Because the base is experience.

The more often you cook jam with various additives, the tastier the next time it will turn out.

And don’t forget to put in a piece of your soul!