In Russia, rhubarb jam cannot be called a folk dessert, such as apple jam or cherry jam. These pink stems, which can be bought on the market without problems (or grown in the garden / cottage) from May to July, are traditionally used for cooking compotes. And they also make a delicious biscuit cake with fruit filling. But you can extend the enjoyment of the sour taste of rhubarb, making it a homemade preparation for the winter.
In this article, we will teach you how to cook rhubarb jam with oranges. A recipe with a photo will help you put our words into practice. A slow cooker with a large bowl will turn the process into a real pleasure. Citrus fruits will give rhubarb jam a brighter flavor and expressive aroma. Therefore, folk recipes recommend adding cherry leaves, lemons, or oranges to red stems. And lovers of sweets can combine rhubarb with banana. Although citrus fruits are preferable: after all, they contain vitamin C.
The benefits of rhubarb jam with oranges
These stems of bright pink have long been valued by people. Rhubarb contains a number of vitamins. First of all, it is E and P, carotene, ascorbic acid and the whole line of B. Also, catechins, pectins, rutin are present in rhubarb. Malic acid and valuable sugars bring invaluable health benefits. And most importantly, these substances are not destroyed by heat treatment. If you make rhubarb jam (a recipe with oranges is preferable to any other) and use it during the winter, it will significantly strengthen your immunity, have a beneficial effect on the heart, and contribute to skin regeneration. If you choose lemon for the sweet duo, then the emerald-honey dessert will prevent strokes and heart attacks. In small quantities, this jam has an astringent effect. However, one must remember: rhubarb is useful only when it is young. Starting in July, oxalic acid accumulates in its stems , which aggressively affects our body.
Who is not recommended to use rhubarb jam?
A recipe with oranges is not acceptable for people who are allergic to citrus fruits. And since this is still jam, albeit sour, it should be used with caution by diabetics. Nutritionists do not advise pregnant women to get involved in dessert. Do not give jam to small children. A pleasant sourness of dessert can play a trick on those who suffer from a stomach ulcer and other gastrointestinal pathologies. During an exacerbation of urolithiasis and with other ailments of the kidneys, it is also worth limiting yourself in eating dessert. And of course, do not cook rhubarb jam (recipes with orange, lemon and other fruits) from old coarse stems. They have a lot of harmful oxalic acid. You can eat only soft elastic stems collected from June (in Ukraine - from May) to early July.
Rhubarb Jam: Classic Oranges Recipe
First of all, you need to clean the stems from a thin pink peel. To do this, we cut the base with a sharp knife and pull the "red beard" (in many countries it is called rumbombar that is the curl of rind rind skin). Cut the peeled stems into pieces. Thoroughly wash the oranges with a brush, cut the zest with a fine grater, squeeze out the juice. Cinnamon or vanilla sugar will help improve the taste of the dessert.
Rhubarb jam (a recipe with oranges will surely appeal to many) should be prepared as follows. We mix in a basin two glasses of finely chopped and peeled stalks, grated zest from two oranges and their pulp without stones and white veins. We fall asleep 1.3 cups of granulated sugar. Cook until the petioles become translucent, and the syrup thickens. We also accurately check the readiness of the dessert in the slow cooker. We spread the jam in jars, store them in the refrigerator.
Recipe with oranges and lemons
You will need a bag of pectin, and a tasty and healthy jelly-like dessert will come out. We clean a kilogram of rhubarb, cut into small cubes. We fall asleep 1.5 kg of granulated sugar. We leave it overnight so that rhubarb can let the juice go. We put a bowl with syrup and slices on a minimum fire and warm up. During this time, peel the peel with a peeler or grater from half a kilogram of oranges. But do not forget to stir occasionally in a basin. Pour the zest. After boiling, hold for another ten minutes, stirring continuously. We divide the peeled oranges into slices, now free from partitions, white films and stones. The pulp is cut into triangles and added to the pelvis. We breed pectin. Cook for another quarter hour. In a slow cooker, the process takes place in the automatic "Extinguishing" mode. Dessert is still hot pouring into cooked jars. We seal with rhubarb jam with sterile lids. Recipes with orange are very different, but this is the easiest way to prepare a delicious and healthy dessert for the winter. Just an hour and a half - and the jars of jam are ready.
Original recipe
This method of cooking also does not require you much time. And rhubarb jam with oranges will come out very tasty. This cooking method offers us not to peel citrus fruits. Just cut the oranges into medium sized pieces together with the peel - this is the originality of the recipe. The proportions of the dessert ingredients are as follows. For two kilograms of rhubarb, you need to take three to four oranges. When we peel and chop the stems, mix them with oranges. Now measure the sugar. For a kilogram of rhubarb-orange mass we take the same amount of sugar. Pour sweet sand into a basin and wait until the juice stands out. As soon as he appears, put the dishes on the fire (or fall asleep in the multicooker bowl). Remove the foam and cook for about twenty minutes, stirring occasionally. We pour rhubarb jam with oranges into sterilized jars, cork them with lids, wrap them in a blanket so that they cool more slowly.
Special Recipe for Multicooker
It is very nice when in the kitchen you have an electric assistant - a crock-pot. Then the cooking process does not take much time and labor. Modern multicookers have only one drawback - the bowl volume is too small. Therefore, for this recipe, you need to take half a kilogram of rhubarb and sugar. Mix these two ingredients and wait for the juice to stand out. Then we put everything in the bowl. Cook with an open valve for an hour in the "Extinguishing" mode. Then we shift into a jar, cork. In the same way, we cook rhubarb jam with orange in a slow cooker, only add citrus fruit (2 pcs.).