11 Best Rhubarb and Orange Jam Recipes for the Winter

To enjoy rhubarb jam with orange flavor in winter, you'll need to work in the summer or fall. First, harvest the fleshy stems and petioles of the rhubarb, which makes excellent compotes and snacks. This recipe is the result of painstaking work, persistent research, and experimentation. It turns out that exotic citrus fruits don't harm the naturally tart flavor of rhubarb; on the contrary, they enhance it. They brighten it.

The specifics of making citrus and rhubarb jam

Rhubarb, which contains vitamin C, pectin, and carotene, is considered edible only for its stems and petioles. The leaves are not edible. The plant normalizes gastrointestinal and kidney function and is a natural laxative. Syrup and jam preserve the valuable qualities of rhubarb pulp; in fact, they are enhanced.

Any citrus fruit is suitable for this sweet dish, as long as it's not bruised or rotten. Before cooking, dip the rhubarb in boiling water to make it more tender.

What are the benefits of this treat?

Jam has a beneficial effect on cardiovascular health, breaks down fats (promotes digestion), and has pronounced diuretic properties. This dish also strengthens the skeleton and boosts immunity. But you shouldn't overindulge in sweets to avoid damaging your teeth.

Selecting and preparing ingredients

In summer, when rhubarb ripens, they begin harvesting the petioles and stems. Thread-like fragments are removed. Before cooking, the product is cut into small pieces. The oranges are washed thoroughly, using both the zest and the pulp. Everything is almost ready for jam.

Sterilization of containers

The shelf life of the finished product depends on the cleanliness of the jars and the heat treatment. We wash glass containers with baking soda (no Fairy), then dry and sterilize as for regular canning. There are plenty of ways to do this: in boiling water, over steam, or in the oven.

Simple and delicious recipes for the winter

Making a dessert in syrup from rhubarb stalks isn't difficult. The key is to follow the recipe and the instructions. To soften the stalks, they're soaked in boiling water, then simmered briefly and left in the pan overnight. Then, add oranges, apples, dried apricots, cinnamon, and even kiwi.

Traditional cooking method in a saucepan

To make this recipe you will need (quantity is given in kilograms):

• granulated sugar – 1.6;
• rhubarb petioles – 1.1;
• oranges – 3 pieces;
• water – 400 milliliters.

Start by making the syrup: dissolve sugar in water and bring to a boil. Then add the rhubarb and oranges.

Assorted apples

There's nothing easier than making a fruit pudding. Simply select ripe apples, cut them into pieces, and cook them in syrup with rhubarb.

Rhubarb with lemon and orange

The tart tones of lemon combined with the sweetness of orange balance the rhubarb flavor beautifully, creating a unique combination. Want to try it? Try making jam using this recipe.

A healthy treat with ginger

If you cook rhubarb with ginger, "heavenly delight" is guaranteed. A tart sweetness in every spoon.

With bananas

The banana's tender flesh is perfect for sweet dishes. The key is to avoid overcooking it and not letting it turn into a liquid.

Cooking in a multicooker

This multifunctional appliance is valuable because it has a variety of settings—for porridge, stewing meat, and making jam. The method is no worse than the traditional one, using a saucepan.

A quick recipe for "Five Minutes"

The cooking time for this method is exactly 5 minutes. Everything else is done as usual.

With kiwi

This exotic fruit boasts a distinct flavor blend of strawberry and pineapple. Some even find banana in it. Add kiwi to jam—it's a blast!

With currants

Currants are packed with vitamins, almost like a pharmacy's supply, and they preserve well during cooking. A currant-rhubarb cocktail is delicious in its own right, and is simply irreplaceable in winter.

With cinnamon

Cinnamon adds a spicy flavor to dishes and is often used in both sweet and savory dishes. Let's add some cinnamon flavor to rhubarb jam!

With dried apricots

Tender, juicy dried apricots with tart rhubarb in one bottle—this isn't fantasy, but an original recipe. Recommended for repeating.

Storage conditions and periods

Jam has no set shelf life. A sign of its loss of quality is its candied texture. Stored in dark places, jam will keep until winter, or at least six months.