Jam from rhubarb: recipes, benefits and harm. How to cook jam from a rhubarb in a slow cooker?

Rhubarb - a product of plant origin, which can serve as a great basis for cooking jam. This article offers several interesting recipes for the preparation of delicious jam with various ingredients.

When to collect rhubarb for jam?

Rhubarb - Steel bushy plant with a powerful large sheet. For cooking compotional and jam Used only steel part. It is important to know that after the first landing, the harvest should not be assembled. The first stems can be "removed" only the next year.

In the second crop, the plant will allow large enough and leaves, as well as stems a height of thirty centimeters. Unlike other fruits, rhubarb should be assembled in spring, During his rustling growth. It is at that time the plant has the maximum margin of vitamins and trace elements.

Rubber stems for cooking jam

You can collect rhubarb at around the middle of June. If you do it later, the stem will become too hard and sour taste due to shanelic acid (It is also very harmful to human health). In addition, early collection of stems will allow the plant to "relax" before the new harvest. To do this, do not cut absolutely all the cutters. Necessary leave at least fourThis will not allow the bustle to loosen.

Determine the readiness of Chershkov You can very just on the stems themselves. If they are green - they are not ready to collect. Ripe stems have beautiful bright stripes Red or purple color. Such stiffs with a thickness of 1.5 centimeters are perfect for the preparation of delicious, useful jam or compotes.

Harvesting rhublie

Reznaya jam: benefit and harm

Jam made of young cuffs, saturated with useful trace elements And very useful for human health. It should be noted that maximum concentration of vitamins and minerals It is contained in young rhubarb.

That's why for jam, you should not clean the stems. In the process of long cooking and processing with high skin temperatures, it becomes softer and is almost completely dissolved.

It is impossible to say that jam from the rhubarb helps to cure some particular disease, because its benefit has a comprehensive effect on the body.

How to cook from rhubarb jam?

The benefits of jam:

• The intestine regulates its work, improving it at times
• Improves the production of gastric juice in the process of digestion
• A rich stock of vitamins makes immunity stronger and rustier
• Jam from the rhubarb capable of favorably affect the processes of regeneration in the body, in particular on skin cells.
• Rhubarily is able to reduce the increased body temperature, and jam fight pneumonia.
• Jam favorably affects the work of the heart and the circulatory system.
• One of the most unique properties of jam is to help the splitting of fats, as a result, promote weight loss.
• A rich stock of minerals has favorably affects the bone system.
• Jam is able to normalize in human blood iron level

Nutritional value of jam:

Jam from a rhubarb "Useful diversity", which will bring a lot of pleasant taste and health benefits in the human diet. In small quantities, the jam is allowed to include in the diet of the power supply.

Preparation of delicious jam from rhubarb

Harm of jam:

• Due to the fact that in jams of rhubarb a lot of acids, it cannot be used in excessive quantities. This can provoke excessive selection of gastric juice, which leads to gastritis.
• Often, in order to "hide" excessive acid stem, a large amount of sugar is added to the jam in the cooking process. That is why jam is forbidden to use people with diagnosis "Diabeet".
• The use of a small amount of jam is capable of rendering a fastening effect on the body. All this depends only on the individual characteristics of the body. However, with caution should be used by jam to small children, women in the position, nursing mothers, those who suffer from hemorrhoids and rheumatism.

Could there be jam from a rhunk harmful to health?

How to cook jam from a rhubarb in a slow cooker?

Multicooker - very useful Modern Kitchen Equipmentallowing you to simplify the cooking process, including jam. Multicooker "Allows" not to stand for a long time at the slab, stirring and not allowing the burning.

You will need (for one small jar):

• Rewal - 500 g (Stems Plants)
• Sugar - 500 g (can be less, adjust yourself)
• Lemon juice - one spoon (or pinch of citric acid)

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems should be selected with small cubes on a centimeter and pour sugar.
• In such a state, the rhubarily should have a breath of approximately four hours. During this time, the petioles "will be allowed" and will become ready for cooking jam.
• The petioles are shrinking into a bowl of the multicooker and are poured with lemon juice or a pinch of citric acid is pursued.
• The multicooker is turned on in the "quenching" mode, which should last one hour. All this time, the multicooker must cook the jam herself. You can interfere with it once or twice.
• After that, the jam rolled out with the usual way to a sterile clean jar.

Cooking a delicious jam of rhubarb stems

How to cook jam from rhubarb with apples?

The benefit of apples, as well as the benefit of rhubarb is difficult to overestimate. Together they make up maximum useful combination, pleasant in taste. Any apples are suitable for cooking: sour or sweet, it is possible to adjust the taste with sugar.

You will need (on a liter jar of jam):

• Rewal - 500 g (stems)
• Apples - 500 g
• Sugar - 500 g (Adjust yourself)
• Cinnamon - Paul teaspoon (you can exclude)
• Lemon - juice (one spoon or chopping of citric acid)

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems and apples should be seized with small cubes and pour sugar.
• In such a state, the ingredients should have to breathe about three hours. During this time, they will "empty juice" and become ready for cooking jam.
• Ingredients should be placed on fire and bring to a boil. Cooking jam should be boiled on moderate fire no longer than fifteen minutes.
• Five minutes before the end of the cooking, add cinnamon and lemon juice. The finished jam is rolled in the usual way.

Delicious jam of rhubarb and apples

Rhubarb jam with banana: recipe

Banana has a soft pleasant and a little sweet taste. Together they constitute a pleasant combination of components, giving jam to become sour-sweet taste.

You will need:

• Rewal - 500 g (stems)
• Banana - 1 medium-sized fruit
• Sugar - 500 g
• Lemon juice - one spoon or chopping of citric acid.
• Cinnamon optional

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems should be selected with small cubes on a centimeter and pour sugar.
• In such a state, the rhubarily should have a breath of approximately four hours. During this time, the petioles "will be allowed" and will become ready for cooking jam.
• The stiffs are cut into the pan and are poured with lemon juice or a pinch of citric acid is pumped.
• A banana and cinnamon is added to the rhuburn. Mass should be brought to a boil on a big fire and only then switch to moderate fire. In such a state, the capacity should be boiled no more than fifteen minutes.
• All this time, the jam should be actively stirring so that it does not burn to the bottom of the dishes.

How to cook jam from rhubarb and banana?

How to cook jam from rhubarb with orange?

The orange will add such jam from the rhubarb notch of freshness and exotic taste. It is important that you do not need to remove the skirt with an orange. It is she who has a maximum stock of healthy oils and a small mustard, which is normalized by sugar.

You will need:

• Rewal - 500 g (stems)
• Orange - 1 piece of medium size (sweet!)
• Sugar - 500 g (Adjust yourself)
• Cinnamon optional

Cooking:

• Young stems wash out and stoke. Stems with thick skins are cleaning.
• The chopped rhubarb should be poured with sugar and leave in such a state for the night or at least a few hours.
• Orange is washed and cut down with thin slices
• Rhubarb with sugar is placed on fire, an orange is added to it and the jam is brought to a boil.
• Cook it follows five minutes on high heat and ten on moderate, then roll the jam to the usual way.

Preparation of delicious jam with orange and rhubarb

Rhubarb jam with lemon: recipe

This jam can be welded by any two popular ways:

• With lemon juice
• With lemon and zeda pulp

You will need:

• Rewal - 500 g (stems)
• Lemon - one small fruit
• Sugar - one kilogram (you can adjust yourself).
• Vanillin or vanilla sugar to taste

Cooking:

• Young stems wash out and stoke. Stems with thick skins are cleaning.
• The chopped rhubarb should be poured with sugar and leave in such a state for the night or at least a few hours.
• Lemon is cleaned by a grateful grater zest
• The pulp of lemon is washed and cut into thin slices.
• The jam is placed on fire, the pulp of lemon is added in the rhub.
• Cook it follows five minutes on high heat and ten on weak, rolled out with the usual way.

Jam of rhubarb with lemon

How to cook jam from rhubarb root?

As well as the stem, the root of the rhubarb has a rich incent of substances. It can be included in the recipe to get the most useful product.

You will need:

• Rewal - 500 g (stems)
• Rewal - 50 g (root)
• Ginger - 50 g (root)
• Sugar - 800 g
• Lemon - lemon juice or citric acid pinch
• Nutmeg taste

Cooking:

• The rhubarb, peeled from coarse peel, shakes with pieces and falling asleep with sugar overnight.
• Rubber root rubs on a small grater together with the root of ginger
• The jam is placed on fire, a grated root, lemon juice and nutmeg are added to it.
• It should be cooking on a slow fire about twenty minutes and then roll in the usual way.

Rhubarb root can be added to the billet for the winter.

Jam from rhubarb with kiwi: recipe

You will need:

• Rewal - 500 g (stems)
• Kiwi - 500 g
• Sugar - 700 g (adjust yourself)

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems and apples should be seized with small cubes and pour sugar.
• In such a state, the ingredients should have to breathe about three hours. During this time, they will "empty juice" and become ready for cooking jam.
• Jam is placed on fire and brought to a boil
• Kiwi is cleaned from the skin, the pulp is cut into small cubes and added to the jam.
• You should cook it fifteen minutes, actively stirring so that the mass does not burn to the bottom of the dishes.

Jam acquires pleasantly yellow color with green tump. If Kiwi is too sour, you need to add more sugar into jam.

Cooking jam from rhubarb root and kiwi

Rhubarb jam with ginger: recipe

Ginger jam from rhubarb is not only a delicious, but also a very useful recipe, especially for the cold season. Ginger and rhubaries have a rich margin of vitamin C, which strengthen the immune system and make it sustainable to colds.

You will need a little jar:

• Rewal - 500 g (stems)
• Ginger - 50 g (root)
• Lemon - juice, two spoons
• Sugar - 500 g (Adjust yourself)

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems should be selected with small cubes and pour sugar.
• In such a state, the stalks should have to breathe about three hours. During this time, they will "empty juice" and become ready for cooking jam.
• Rhubarb is placed on fire and is brought to a boil. After boiling in the jam, a grated ginger root and lemon juice is added.
• Cook it should be about fifteen minutes and then roll in the usual way.

Delicious jam of rhubarb with ginger

How to cook jams from rhubarb and strawberry?

You will need:

• Rewal - 500 g (stems)
• Strawberry - 500 g
• Sugar - 400 g (Adjust yourself)
• Vanillin or vanilla sugar optional

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems should be seized with small cubes and pour sugar along with strawberries.
• In such a state, the ingredients should have to breathe about three hours. During this time, they will "empty juice" and become ready for cooking jam.
• Tableware with a rhome is placed on fire and is brought to a boil. Strawberry is added to it.
• You should cook it fifteen minutes on a moderate fire, actively stirring so that the mass does not burn.
• Add vanillin for a pleasant aroma and roll the jam to the usual way.

Rubbing jam with strawberries

Gorge and rhubarb jam: recipe

You will need:

• Rewal - 500 g (stems)
• Gooseberry - 500 g
• Lemon juice - One spoon
• Sugar - 500 g

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems should be selected with small cubes and fall asleep with sugar with the berries of the gooseberry.
• In such a state, the ingredients should have to breathe about three hours. During this time, they will "empty juice" and become ready for cooking jam.
• The gooseberry should be skipped through the meat grinder and added to the rhubarb.
• The mass is placed on fire and is brought to a boil. After that, keep on a small fire the jam should be fifteen minutes, actively stirring.
• Add lemon juice in the jam in five minutes to the end of the cooking and sunk it with the usual way.

Jam of rhubarb with gooseberry

Jam from rhubarb with currant: recipe

Such jam will be very fragrant and colorful due to the saturated flavor of the berries.

You will need:

• Rewal - 500 g (stems)
• Currant - 500 g (red or black)
• Sugar - 700 g
• Vanillin optional

Cooking:

• Rhubarb should be cleaned from the skins (stems) if it is solid and dense. Young sweets are not cleaned.
• Stems should be seized with small cubes and fall asleep with sugar together with currant.
• In such a state, the ingredients should have to breathe about three hours. During this time, they will "empty juice" and become ready for cooking jam.
• The jam is placed on fire and is brought to a boil. Cook it follows fifteen minutes, actively stirring.

Jam of rhubarb with currant

Video: "Jam from Rhubarb"