Jam made from rhubarb: a recipe with oranges in a multivark with a photo

In Russia, rhubarb jam can not be called a folk dessert, as, for example, apple jam or cherry jam. These pink stems, which can be bought without problems in the market (or grown in a vegetable garden / dacha) from May to July, we traditionally use for cooking compotes. And from them make a delicious biscuit pie with fruit filling. But you can prolong the enjoyment of the sourish taste of the rhubarb, making it a homework for the winter.

In this article, we will teach you how to cook rhubarb jam with oranges. The recipe with the photo will help you translate our words into reality. A multivark with a large bowl will turn the process into a complete pleasure. Citrus fruits will give a more vivid taste and expressive aroma to the rhubarb wine. Folk recipes therefore recommend adding to the red stems some cherry leaves, then lemons, then oranges. And lovers of sweets can combine rhubarb with a banana. Although citrus fruits are preferable: they contain vitamin C.

Use of rhubarb jam with oranges

These stems of bright pink color have long been valued by people. The rhubarb contains a number of vitamins. First of all, it is E and P, carotene, ascorbic acid and a whole B line. Also in the rhubarb there are catechins, pectins, rutin. Invaluable health benefits come from malic acid and valuable sugars. And most importantly, these substances are not destroyed during heat treatment. If you cook a rhubarb jam (a recipe with oranges is preferable to any other) and will use it throughout the winter, it will significantly strengthen your immunity, will benefit the work of the heart, promote skin regeneration. If you choose a lemon for a sweet duet, the emerald-honey dessert will prevent strokes and heart attacks. In small quantities this jam has an astringent effect. However, it must be remembered: a rhubarb is useful only when he is young. Since July, oxalic acid accumulates in its stems , which aggressively acts on our body.

Who is not recommended to use rhubarb jam?

The recipe with oranges is unacceptable for people suffering from allergies to citrus fruits. And since it's all the same jam, albeit sour, it should be used with caution by diabetics. Nutritionists do not advise to take a dessert to pregnant women. Do not give jam to young children. A pleasant sour dessert can play a cruel joke with those who suffer from a stomach ulcer and other pathologies of the gastrointestinal tract. In the period of exacerbation of urolithiasis and with other ailments of the kidneys, too, it is necessary to limit oneself in eating dessert. And of course, do not prepare a rhubarb jam (recipes with orange, lemon and other fruits) from old coarsened stems. They contain a lot of harmful oxalic acid. You can eat only soft elastic stems collected in the period from June (in Ukraine - from May) to the beginning of July.

Jelly from rhubarb: a recipe with oranges, classic

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" (it is precisely the curls of the rhubarb in many countries that are called the Rumbombar). Cut the stems into pieces. Carefully wash my oranges with a brush, cut the zest with a small grater, squeeze out the juice. Improve the taste of dessert will help cinnamon or vanilla sugar.

Jam from rhubarb (a recipe with oranges for sure will be to the liking of many) you need to cook like that. Mix in a bowl two glasses of finely chopped and peeled stems, grated zest from two oranges and their flesh without pits and white veins. We fall asleep 1.3 cups of sugar. Cook until the stalks become translucent, and the syrup does not thicken. We also check the preparedness of the dessert in the multivark as well. We spread the jam on cans, store them in the refrigerator.

Recipe with the addition of oranges and lemons

It will take a bag of pectin, and a tasty and healthy jelly dessert will be released. Kilogram of rhubarb is cleaned, cut into small brusochki. We fall asleep 1.5 kg of granulated sugar. We leave for the night, so that the rhubarb can start the juice. We put the basin with syrup and pieces on a minimal fire and warm up. During this time we peel the vegetable peelings or grated peel with half a kilo of oranges. But do not forget and from time to time stir in the basin. We fall asleep a peel. After boiling we keep for another ten minutes, stirring constantly. Peeled oranges are divided into lobules, we now release from the septa, white films and bones. Flesh cut into triangles and add to the pelvis. We raise pectin. We cook for another quarter of an hour. In the multivark, the process runs in the automatic mode "Quenching". Dessert is still hot poured over cooked jars. We cork with sterile lids rhubarb jam. Recipes with orange are very different, but this is the easiest way to prepare a tasty and healthy dessert for the winter. Only one and a half hours - and jars of jam are ready.

The original recipe

This way of cooking also does not require you much time. And jam will come out of rhubarb with oranges very tasty. This method of cooking offers us not to clean the citrus fruit. Just cut the oranges into medium sized pieces along with the skin - this is the originality of the recipe. The proportions of dessert ingredients are as follows. Two kilos of rhubarb should take three or four oranges. When we clean and cut the stems, mix them with oranges. Now measure the sugar. We take the same amount of sugar per kilogram of rhubarb-orange mass. We fall asleep sweet sand in a basin and we wait, while juice will be allocated. As soon as it appeared, put the dishes on the fire (or fall asleep in the bowl of the multivark). Remove foam and cook for about twenty minutes, stirring occasionally. We pour out the rhubarb jam with oranges on sterilized jars, cap them with lids, wrap them in a blanket to cool them more slowly.

Special recipe for multivarkers

Very nice, when in the kitchen you have an electric assistant - a multivar. Then the process of cooking takes not so much time and labor. The modern multivorach has only one minus - too small a cup. 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 separate. Then we put everything in the bowl. We prepare with an open valve an hour in the "Quenching" mode. Then we put it in a jar, we seal it. Similarly, we prepare and jam from rhubarb with orange in the multivark, only additionally add citrus fruit (2 pcs.).