How much rhubarb jam to cook?

Boil rhubarb jam from half an hour before hours... In total, it will take 25 hours to make rhubarb jam.
To make rhubarb jam in a slow cooker you will need 30 minutes.
To make rhubarb jam in a bread maker, you need 30 minutes.

How to make rhubarb jam

Rhubarb Jam Products
Rhubarb - 1 kilogram
Sugar - 1 kilogram

Food preparation
1. Carefully remove the thin upper skin from the petioles.
2. To clean the rhubarb of hard veins, rinse thoroughly, dry with paper towels.
3. Cut into cubes 1 centimeter side.
4. Pour the rhubarb into a saucepan, add half the sugar to the rhubarb and leave for half an hour to form a syrup. If no syrup is formed, pour in a little (1/4 cup) water.

How to make rhubarb jam in a saucepan
1. Put a saucepan with rhubarb over a low heat and cook, stirring occasionally, 15 minutes after boiling, then add the remaining sugar and cook for another 15 minutes.
2. When cooking, it is necessary to carefully stir the jam and remove the foam with a slotted spoon.
3. Cool rhubarb jam, put in sterilized jars, roll up, cool in the "upside down" position, wrapped in a blanket.

Cooking jam in a slow cooker
1. Put the prepared rhubarb cuttings into the multicooker bowl. Top with sugar, stir gently.
2. Turn on the multicooker in the Extinguishing mode for 30 minutes.

Making jam in a bread maker
1. Put the prepared cuttings into a bucket of a bread machine. Cover with sugar on top.
2. Close the lid and turn on the bread maker by setting the Jam mode for 30 minutes.

Making rhubarb jam for the winter
Put the finished jam while still hot in sterile jars, twist, cool and put away for storage.

Video

Fusofacts

- Rhubarb is an edible plant that is one of the first to appear in early spring. The jam season is only 1 month, depending on the onset of hot weather: from the end of May to mid-June.

- Only tender young shoots are suitable for rhubarb jam, they can be distinguished by the fine soft structure of the petioles. At the end of the season, it is difficult to find rhubarb without hard veins, so it must be processed: remove the veins along the entire length, remove the hard bases of rhubarb. Rhubarb leaves are not good for making jam.

- The taste of rhubarb jam is mildly sweet, reminiscent of young apple fruits; while not cloyingly sour.

- Oranges, lemons, apples, bananas, strawberries go well with rhubarb in jam.

How to make rhubarb and strawberry jam

Products for making jam
Strawberries - half a kilo
Rhubarb - half a kilo
Mint - a few twigs
Sugar - 1 kilogram

How to make strawberry rhubarb jam
Wash and dry the rhubarb, remove the hard veins, cut into 1 centimeter thick pieces. Place the cuttings in a bowl, sprinkling with half the sugar. Cover the rhubarb and remove for 1 day.
Sort the strawberries, peel the leaves, rinse, dry. Like rhubarb, pour in a bowl and leave for 12 hours.
Put the rhubarb in a saucepan, put on a low heat and cook until the rhubarb is transparent (about half an hour). Add strawberries, stir and cook for another 30 minutes, stirring and skimming.
Pour the finished jam into sterilized jars, roll up, cool and store.