Варенье из ревеня на зиму

Canned rhubarb

Today we are preparing an undeservedly forgotten, but very useful and tasty plant. So, on the table is canned rhubarb. Its distinctive and unusual taste will be appreciated by gourmets. The jam is interesting, tart. It goes very well with tea.
5 from 1 vote
Cook Time 2 hours
Total Time 2 hours
Course Dessert
Cuisine European
Servings 6 people
Calories 203 kcal


  • 1 mix bowl
  • 1 knife
  • 1 chopping board
  • 1 pot


  • 300 g rhubarb
  • 300 g sugar


  • Prepare everything necessary. It is better to choose thicker and fleshier rhubarb stalks. Don’t worry, they won’t be tough. Cut off the leaves, only the stems are needed here.
    The necessary ingredients for cooking canned rhubarb
  • Using a knife, peel them from the films. Just need to lift a little, and they easily come off in strips.
    300 g rhubarb
    Purification of rhubarb
  • Cut the rhubarb into small pieces, but, in the grand scheme of things, their size does not matter much.
    Slicing rhubarb
  • Pour into the pot where you will cook the jam, add granulated sugar.
    300 g sugar
    Adding sugar
  • Mix and leave for 30-60 minutes, you can also for a couple of hours. A lot of syrup is formed.
    Syrup formation
  • Put on the stove, boil after boiling for 5 minutes. There is usually almost no foam on this jam. Turn off the heat, cover with a lid and let stand for 2 hours. The stalks will absorb the aromatic syrup as they cool.
    Making jam
  • Then repeat the procedure, boiling for 5 minutes after boiling. The jam will become thicker.
    Re-boiling the jam
  • Pour into clean jars, close with lids and, after cooling, store in the refrigerator. If you are making a winter stock, sterilize the jars and lids. The rhubarb jam is ready.
    Canned rhubarb


Calories: 203kcalCarbohydrates: 52gProtein: 0.5gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 3mgPotassium: 145mgFiber: 1gSugar: 50gVitamin A: 51IUVitamin C: 4mgCalcium: 44mgIron: 0.1mg
Keyword sweet, winter




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