RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
PLUM PRESERVES RECIPE
Plum preserves, just like mom used to make!
Provided by Hilda Sterner
Categories Appetizers Snacks
Time 45m
Number Of Ingredients 5
Steps:
- Chop each plum into quarters and discard the seed. Weigh the chopped plums with a kitchen scale to get 3¼ pounds.
- Add ⅓ of the plums to a large pot. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
- Heat over low flame until the sugar begins to dissolve, stirring occasionally. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges.
- Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
- After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. Skim the surface to remove foam then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, and screw the lids on hand tight. Process in a boiling water bath for 10 minutes.
Nutrition Facts : ServingSize 2 oz, Calories 54 kcal, Carbohydrate 14 g, Sugar 13 g
RHUBARB COMPOTE
Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
- Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g
STRAWBERRY RHUBARB PRESERVES
Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 60 ounces
Number Of Ingredients 6
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
- Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- Add the crushed pineapple, and cook for an additional 5 minutes.
- Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
- Yields: 7-1/2 cups of preserves.
- Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.
Nutrition Facts : Calories 72.7, Sodium 13.9, Carbohydrate 18.5, Fiber 0.4, Sugar 17.8, Protein 0.4
PLUM PRESERVES
As requested, a plum preserve using pectin. I am guessing on the yield as I found this one on the net.
Provided by Martina
Categories Plums
Time 55m
Yield 4-5 pints
Number Of Ingredients 7
Steps:
- Wash plums, cover with water.
- Cook until tender.
- Remove seeds and cut up.
- Measure 6 cups pulp.
- Add sugar, juice and grated peel of orange and lemons and raisins.
- Cook until thick and clear.
- Add nuts, then pectin.
- Pour into hot sterilized jars.
Nutrition Facts : Calories 1684.1, Fat 28, SaturatedFat 3.7, Sodium 356.9, Carbohydrate 371.9, Fiber 16.4, Sugar 328.9, Protein 15.5
PLUM PRESERVES
Make and share this Plum Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 50m
Yield 5 1/2 pints
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large saucepot.
- Bring to a boil, stirring until sugar dissolves.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle into hot jars, leaving 1/4 inch head space.
- Adjust two-piece lid caps.
- Process 15 minutes in a boiling water canner.
RHUBARB-PLUM JAM
Rhubarb and plums combine to make a delicious jam that's great as a jam or a topping on ice cream! With an overabundance of plums I decided to tweak my rhubarb jam recipe on this site and the results were well received by my picky jam eaters. Enjoy!
Provided by thowlett1959
Time 13h20m
Yield 96
Number Of Ingredients 6
Steps:
- Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
- Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 7.7 g
HOLIDAY PLUM RHUBARB PRESERVES
Make and share this Holiday Plum Rhubarb Preserves recipe from Food.com.
Provided by Rita1652
Categories Plums
Time 1h
Yield 7 1/2 pint jars
Number Of Ingredients 11
Steps:
- In a large pan combine the everything but the sugars.
- Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
- When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
- Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
- Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
- Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
- Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
- Pour into hot jars leaving 1/4 inch head space.
- Remove air bubbles.
- Adjust the caps.
- Process for 10 minutes in a boiling water canner.
- Make sure tops of jar are cover by an inch of water.
- Cool at room temperature and store in your cabinet.
- Chill after opening.
Nutrition Facts : Calories 540.5, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.4, Sodium 26.4, Carbohydrate 137.1, Fiber 3.4, Sugar 130.3, Protein 1.8
PLUM AND RHUBARB CRUMBLE
Plum and rhubarb crumble, also known as rhubarb crisp, is a classic and comforting British dessert. This easy rhubarb crumble is bursting with sticky caramelised fruit and finished with a traditional crispy crumble topping. Its made extra special with the addition of juicy plums, which adds an natural kick of sweetness to balance out the tart rhubarb.
Provided by By: Debbie Jones
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
- In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
- Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
- Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.
Nutrition Facts : ServingSize 250 g, Calories 593 kcal, Carbohydrate 96 g, Protein 6 g, Fat 21 g, SaturatedFat 13 g, Sodium 186 mg, Fiber 4 g, Sugar 57 g, TransFat 1 g, Cholesterol 54 mg, UnsaturatedFat 6 g
BALSAMIC PLUM PRESERVES
Make and share this Balsamic Plum Preserves recipe from Food.com.
Provided by dicentra
Categories Plums
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
- Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here.
- The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves.
- Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
Nutrition Facts : Calories 569.3, Fat 0.8, SaturatedFat 0.1, Sodium 38, Carbohydrate 146.1, Fiber 4.9, Sugar 126.8, Protein 1.9
PLUM CHUTNEY
Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.
Provided by Jill Sander
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
- Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
- Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g
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