Today we present a step-by-step recipe with photos that will help you prepare delicious, sweet and sour jam with a pronounced orange aroma. Rhubarb itself has no odor and tastes sour. Because of this, desserts with rhubarb require some kind of aromatic additives, orange or lemon zest, fragrant apples, oriental spices - barberry, cardamom, in a word, something fragrant and suitable to taste. The blanks can be stored in the apartment, for example, in a dark and dry pantry. To prepare rhubarb jam with orange it will take 30 minutes; from the above ingredients you will get several 0.45 liter jars. Preparation time 10 hours. I also really like this.
Ingredients:
- rhubarb – 800 gr.;
- oranges – 200 gr.;
- granulated sugar – 1.8 kg.
We tear off the rhubarb leaves and cut off the dense lower part with visible veins from the stems. We use young plants for jam, since the stems of adult plants have hard veins. 
Wash the stems with cold water and cut into small slices.
Place the chopped rhubarb in a deep bowl. 
Place the oranges in boiling water for half a minute, then wash them thoroughly with a brush and rinse the peels with clean water. Remove a thin layer of orange zest or grate it on a fine grater. Add the grated zest to the rhubarb. 
Now add granulated sugar. Rhubarb is very sour, so sugar should be added in a ratio of 1 to 2. 
Squeeze the juice from the oranges into a bowl. The white pulp of the orange peel is not useful in this recipe; it takes a very long time to cook. 
Mix the ingredients and leave for 10 hours at room temperature until the granulated sugar melts. 
The next day, put the jam on the stove and bring to a boil over moderate heat. Remove the formed foam. 
Cook for about 25 minutes over low heat; as soon as the rhubarb pieces become transparent, remove the jam from the stove. See also how to cook. 
We pack the finished jam into dry, sterilized jars; after cooling, we tie the jars with parchment folded in several layers. We store it in a dry, dark place. Temperature up to +20 degrees Celsius. Such preparations are not stored in the refrigerator.
Rhubarb stems have long been used to make jam, candied fruits, thick purees and even wine. This plant has unique beneficial properties. Its stems contain ascorbic and malic acids, pectin, rutin, sugars and other components. Rhubarb jam turns out very tasty and healthy. The stems for cooking the sweet delicacy should be collected in early summer, since they become rough with prolonged exposure to sunlight. In addition, oxalic acid begins to accumulate in the petioles, which is not at all harmless.
In this article we offer interesting recipes for rhubarb jam with oranges. In terms of taste, this sweet delicacy can be compared to apple jam, and in terms of beneficial properties it even surpasses it.
A simple recipe for rhubarb jam with oranges
When preparing this sweet delicacy, gelling sugar is used. In total, you will need one sachet of this powder, designed for 1 kg of fruits or berries and 500 g of sugar.
Rhubarb jam with oranges for the winter is prepared in the following sequence:
- The rhubarb stems are peeled, cut into pieces 1 cm thick and covered with sugar (2 tablespoons).
- The orange zest is grated, and the segments are cleared of the top film and seeds. A tablespoon of sugar is poured on top again.
- The container with the ingredients for the jam is covered with a lid and left for 4 hours at room temperature. During this time, all sugar should dissolve.
- The pan with rhubarb and oranges is placed on the stove, gelling sugar is added.
- The jam is brought to a boil, after which the remaining sugar is added. Continue cooking for another 5 minutes. As soon as the jam begins to thicken, it can be put into jars and canned.
If gelling sugar is not used, then you can use regular sugar instead, but in an amount of 1 kg rather than 500 g. In this case, it will take longer to cook the jam. You should be guided by the thickness of the treat.
Option for making jam with rhubarb, lemon and oranges
We offer another option for a delicious delicacy with an interesting citrus note. To prepare rhubarb jam with oranges and lemon, you must follow the following sequence of steps:
- Cut the plant stems (1 kg) into small pieces.
- Prepare sugar syrup. To do this, pour 150 ml of water into a saucepan and add 1 kg of sugar. Boil the syrup until it becomes thick enough.
- Pour rhubarb into hot syrup and bring to a boil.
- Cover the pan with jam with a lid, remove from heat and wrap. Leave in a warm place for a day.
- Grind the lemon and half an orange in a meat grinder along with the peel.
- Transfer the citrus fruits to the jam, bring it to a boil again, and then pour into sterile jars.
This jam can be stored in a cool and dark place for up to 1 year.
Recipe for jam with orange and ginger
People who suffer from cardiovascular diseases, arthritis, thrombosis and other ailments will benefit from adding ginger to their sweet treat. This spicy supplement will help relieve pain, strengthen the immune system, restore vitality and improve well-being.
The recipe for rhubarb jam with oranges is available to everyone. It is prepared step by step in the following sequence:
- Peeled and washed stems (2 kg) under running water are cut into small pieces, covered with the same amount of sugar and left at room temperature for 8 hours. During this time, the juice should stand out and the sugar should dissolve.
- Fresh ginger root (100 g) is peeled and cut into small pieces. Similar steps are repeated with the orange (with peel). Using a blender, the orange and ginger are crushed to a puree.
- Add orange-ginger mixture to the pan with rhubarb.
- The jam is boiled until a thick consistency is obtained for about 40 minutes, after which its jars can be rolled up with a can opener.
How to make rhubarb jam with oranges and gooseberries
This delicious delicacy goes great with pancakes, pancakes and other baked goods. It has a sweet and sour taste with a light citrus note and is sure to please all those with a sweet tooth, without exception, in the cold winter.
The recipe for rhubarb jam with oranges is as follows:
- Gooseberries (1 kg) are washed under running water, after which the tails are plucked off on each berry.
- Rhubarb (10 stems) is cleared of hard veins and cut into small cubes.
- The ingredients are transferred to a saucepan and covered with sugar (1.4 kg) until juice is formed.
- The juice of one orange is also added here.
- Boil the jam for 5 minutes, then cool and put it back on the stove.
- Similar steps must be repeated three times.
The finished jam is placed in jars and covered with lids.
Recipe for jam in a slow cooker
Modern kitchen appliances greatly facilitate the process of canning jam. It is enough to load all the ingredients into the multicooker bowl, set the required mode and after a couple of hours you can try the finished delicacy.
To make rhubarb jam, its young stems (500 g) are peeled and cut into small pieces. Next, orange slices, cleared of veins and outer film, are added to the bowl. Lastly, add sugar (800 g).
Rhubarb jam with orange is prepared in a slow cooker for 60 minutes in the “Stew” mode. After the specified time, the treat can be placed in sterile jars.
Thick rhubarb and orange jam
In appearance, this delicacy is practically no different from apple jam. But its taste turns out to be more interesting and rich.
To make jam, rhubarb is peeled, finely chopped and covered with sugar. The pan with the ingredients is placed on low heat. Once the sugar has dissolved, bring the contents to a boil and cook for about 10 minutes. After this, the juice and zest of one orange and 1 lemon are added to the jam. The pan is removed from the heat, after which its contents are crushed with an immersion blender to a puree. Then the jam is cooked for about 20 minutes over low heat until it becomes thick enough. After this, it can be laid out in jars.
How to make jam with rhubarb, banana and orange
We offer another option for making delicious jam. Its main feature is that thanks to the banana, you can add less sugar than indicated in previous recipes. In total you will need 2 bananas and 2 oranges, as well as 1 kg of young rhubarb stems and 500 g of sugar. This delicacy takes no more than 5 minutes to cook on the stove.
The recipe for rhubarb jam with oranges involves cutting the young stems into small pieces. After that, they are covered with sugar and left at room temperature overnight. In the morning, add orange, sliced with peel, and banana half rings to the pan with rhubarb. The jam is boiled for 5 minutes, after which it is poured into jars.
The following tips will help you make tasty, and most importantly, healthy jam:
- If you want the rhubarb to turn into candied fruits while cooking the sweet delicacy, you should prepare the jam in three approaches. Each time, after boiling, the pan with the ingredients is removed from the heat for 6 hours or until completely cooled, and then put back on the fire.
- To make the jam more aromatic when cooking, you can add a little cinnamon, vanilla or mint.
- Hard veins from rhubarb must be removed, otherwise the jam will not be as tasty as from tender young petioles.
We are used to jam being made from raspberries, strawberries, currants and other berries. However, rhubarb jam is no less popular. Yes, don’t be surprised, but this perennial herb is great as an ingredient for jam. As a result, the product turns out not only tasty, but also healthy, because it’s no secret that rhubarb has a mass.
Before I tell you a few recipes for rhubarb jam, I would like to tell you how to prepare raw materials and give a couple of recommendations.
If you decide to make rhubarb jam, then you should hurry up with the preparation of raw materials. It is necessary to collect the plant before mid-June, since later the stems become rigid and oxalic acid accumulates in them, and this will not only have a negative effect on the quality of the product, but will also pose a certain health threat.
Once you have collected the rhubarb stalks, you need to remove the thin skins from them, otherwise they will be tough.
You should not prepare jam in tin or copper containers, as this may lead to oxidation. It is advisable to store the product in glass jars in a dark and cool place.
After we have informed you about the preparation stage, you can move on 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 stems – 1 kg,
- sugar – 1 kg.
Cooking method:
- Wash the rhubarb stems, dry and cut into cubes.
- Place the chopped rhubarb in a non-metallic saucepan and add sugar. Leave it for a day.
- After the designated time, stir the jam and place on low heat.
- Stirring the jam periodically, bring it to a boil; after boiling, you need to cook a little more (no more than a quarter of an hour).
- Place the cooled rhubarb jam in glass jars and cover with plastic lids. Store in the refrigerator.
Rhubarb jam with cherry leaves
You will need:
- rhubarb stems – 1 kg,
- sugar – 1 kg,
- cherry leaves – 100 g,
- water – 200 ml.
Cooking method:
- Wash the rhubarb stems and cut into small cubes.
- Now you should cook syrup from sugar and water. During cooking, add half of the cherry leaves. As soon as the sugar dissolves, remove the leaves.
- Pour boiling syrup over rhubarb.
- Add the remaining cherry leaves to the cooled rhubarb jam and bring the mixture to a boil again, then cook for several minutes until the jam is completely ready (the rhubarb petioles should become transparent and the syrup should become 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 stems – 1 kg,
- orange – 0.5 kg,
- sugar – 1 kg.
Video recipe for the occasion:
Cooking method:
- Wash the rhubarb stems, dry them and cut them into small pieces.
- Place the rhubarb in a saucepan and sprinkle with a little sugar.
- Peel the oranges (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 mixture for 4 hours for the sugar to dissolve.
- After the designated time has passed, put the pan with rhubarb and oranges on the fire, add half a kilogram of sugar and bring the mixture to a boil.
- As soon as the jam boils, add the remaining sugar, grated orange zest and bring the jam to a boil again.
- After boiling, the jam should be cooked for another 5 minutes over low heat.
- Pour hot rhubarb and orange jam into jars and close with lids.
By the way, according to this recipe you can prepare rhubarb jam not only with oranges, but also with lemons, and even with pineapples. Experiment!
Rhubarb jam with ginger “Five Minute”
“Pyatiminutka” is the name given to jams that are boiled for 5 minutes. As a result, the prepared product retains all the beneficial properties of the ingredients, which usually do not provide as much benefit during longer heat treatment. This jam must be stored in the refrigerator, otherwise it may spoil.
You will need:
- rhubarb stems – 1 kg,
- ginger – 1 root,
- sugar – 1 kg.
Cooking method:
- Wash the rhubarb stems, dry them a little and cut them into pieces 1.5 centimeters long. We put it in a non-metal pan.
- Add some water. We put it on fire.
- Add sugar. Bring to a boil.
- Add finely grated ginger (if you can’t find fresh, you can use dry ginger powder).
- Stirring occasionally, the jam should be simmered on the fire until cooked. You can tell that the rhubarb jam is ready by the fact that there are no more solid pieces left in the total mass.
- Rhubarb and ginger jam should be cooled slightly, transferred to a glass container and stored in the refrigerator.
Rhubarb jam in three stages
You will need:
- rhubarb stems – 1.5 kg,
- sugar – 1 kg,
- lemon – 1 piece.
Cooking method:
- Wash the rhubarb, peel the skin, cut into pieces about 0.5 cm thick. Add sugar and leave for 6-8 hours for the rhubarb to release its juice.
- After the specified time has passed, place 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.
- The jam should again be left for 12 hours. Then add finely grated or blended lemon (with peel) to it. Place on the fire and simmer for 10 minutes.
- Pour hot jam into jars and close with lids. We put it in the refrigerator.
As you can see, dear visitors of our portal, jam is made 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 preparing it in the comments to this article.
We present to your attention rhubarb jam with orange. Rhubarb grows in the garden and any other summer cottage in the form of a large shrub. The leaves of the plant are not used for cooking due to their high acid content, but its stems are safe for the human body and very tasty. Various dishes and preparations are prepared from rhubarb. It is often used in the preparation of pies, pies, and various desserts. Today I will make aromatic rhubarb jam with the addition of citrus fruits. This jam is sweet and sour in taste, thick and viscous in texture and incredibly aromatic. The rhubarb in this recipe adds a characteristic sweetness, and the orange complements the flavor well.
Ingredients
- rhubarb stems 600 g;
- orange 1 pc.;
- lemon 0.5 pcs.;
- granulated sugar 700 g.
Preparation
To prepare dishes, you need shoots picked in May-June. At this time, the plant is extremely sweet and tender, but at the same time safe. Over the next two months, the stems become a little stiff and fibrous. To begin with, the vegetable must be peeled and peeled so that fibers are not felt in the finished jam. To do this, take a thin knife and remove the skin, grabbing it from the top of the stem. 
Cut the rhubarb into small cubes. It can be small or medium cut; for this jam, the shredding method is not so important. 
Transfer the vegetable to a container of suitable volume and cover with granulated sugar. In this case, the plant will secrete juice, which will then make jam. 
Chop the orange and lemon into arbitrary pieces. For a bright citrus aroma, first pour boiling water over the lemon and orange. Also, to prevent citrus zest from becoming bitter, you can first put them in the freezer for several hours. 
In a blender bowl, puree the orange and lemon and add to the main ingredient.
Mix all ingredients with sugar and leave for one hour.
The rhubarb has released its juice, the sugar has dissolved, now go to the stove. To prevent the dish from sticking to the walls of the pan or bowl, use enamel containers. Cook the jam over moderate heat for 10 minutes. Then remove it from the heat and cool at room temperature for 2 hours. Bring to a boil again and simmer for another 10-20 minutes.
Place the mixture into prepared sterilized small jars and screw on the same sterilized lids.
Jam prepared according to the recipe is stored in a cool place - a pantry or refrigerator. It can be used as a filling for desserts. The recipe is also suitable for adherents of proper nutrition - prepared rhubarb jam with orange for the winter can be added to cottage cheese, served with products made from wholemeal flour, and this jam will also be tasty with porridge.
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 photographs and a detailed description of the process of making delicious and thick rhubarb jam is described in detail in this article. Rhubarb itself is sour in taste and does not have a pronounced odor, so rhubarb jam is often prepared with various additives - 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 colored in different colors from light green to dark red. I think you'll like this too.
It will take 50 minutes to prepare. From the ingredients indicated in the recipe, you will get 2 cans of 0.4 liters each.
Ingredients:
- orange – 300 gr.;
- rhubarb – 500 gr.;
- sugar – 1 kg.
How to cook with photos step by step
Place the oranges in hot water for a few minutes. Then wash thoroughly with a sponge with an abrasive layer under the tap. Pour boiling water over the washed oranges, cut into cubes and place in a blender bowl. 
Add about half of the granulated sugar to the chopped oranges. If the fruit is not very juicy, you can add a little water to make the blender easier to operate. 
We turn oranges with sugar into a homogeneous fruit puree. 
Pour the remaining sugar into the pan and add the orange puree. Place the pan on the stove and heat over moderate heat until the grains of granulated sugar are completely dissolved. 
Wash the rhubarb petioles, cut off visible damage and coarse fibers. Cut the petioles crosswise into thin slices and add to the pan with the orange puree. 
As soon as the jam boils, reduce the gas to low and cook, stirring, for about 30-35 minutes. During the cooking process, remove the foam. 
Wash the jars and lids for the preparations with warm water and soda, rinse with running hot water and place in the oven for 10-15 minutes, heat to 110 degrees Celsius. Place the hot jam into warm jars and cover the jars with a clean towel.
When the jam has cooled completely, 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