Green Rhubarb Jam Recipe 375 Food

RHUBARB JAM - RHUBARB JAM RECIPE

Steps:

• Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
• Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
• Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
• Let cool, and transfer into jars.
• Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.

EASIEST RHUBARB JAM RECIPE

Steps:

• Put a saucer in the freezer.
• Heat rhubarb and lemon juice over medium heat.
• Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
• Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
• Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
• You can let the jars cool and keep in the fridge or process them so that they're safely sealed.

RHUBARB JAM BARS

Steps:

• For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
• For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
• Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
• Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
• Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.

RHUBARB & VANILLA JAM

Steps:

• Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
• Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
• Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

RHUBARB JAM

Steps:

• Cut rhubarb on bias so it doesn't become stringy.
• Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
• Stir and boil 10 minutes then remove from heat.
• Stir in Jello until dissolved.
• Pour into jars and seal with lids or place open jars into the freezer.

GREEN RHUBARB JAM RECIPE - (3.7/5)

Steps:

• see above

TART RHUBARB JAM

Steps:

• Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
• Bring to a boil.
• Reduce heat and simmer 15 minutes.
• Remove from heat and stir in jello until dissolved.
• Pour into jars and refrigerate.
• Makes 48 tablespoons or 1 1/2 pints.