Old Fashioned Rhubarb Jam Food

CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP

Steps:

• 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
• 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
• 3) place fruit mixture evenly on bottom of pan.
• 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
• 5) Evenly distribute topping over fruit in pan.
• 6) Bake about 35 minutes until golden and bubbly.

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 WITHOUT PECTIN

Steps:

• Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight.
• Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot.
• Bring the juice to a simmer over medium heat and cook for a few minutes until thickened.
• Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. (You can test consistency on a small plate placed in the freezer.)
• Pour the jam into prepared canning jars with 1/4 inch headspace. Either store in the refrigerator/freezer for immediate use, or process in a water bath canner for 10 minutes for a shelf stable rhubarb jam.

OLD FASHIONED STRAWBERRY PRESERVES/JAM

Steps:

• In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
• Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
• Reduce the heat to low, add in sugar and lemon juice.
• Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
• Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
• The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).

OLD FASHIONED RHUBARB JAM

Steps:

• 1. Wash rhubarb stalks thoroughly and cut into 1/2 inch pieces. Put into a large bowl. Pour 2 3/4 cups of the sugar on top of the rhubarb and leave in refrigerator overnight. The sugar will draw water from the rhubarb. Bring the rhubarb and sugar mixture to a boil in a saucepan or in the microwave. Cook for 10 minutes or until tender. Meanwhile, mix the remaining 1/4 cup of sugar with the package of gelatine. When the rhubarb is cooked, remove from heat and add the gelatine while stirring until the gelatine is dissolved. Pour into containers and refrigerate.

RHUBARB-RASPBERRY JAM

Steps:

• Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
• Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.