Raspberry Rhubarb Freezer Jam Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY RHUBARB JAM



Raspberry Rhubarb Jam image

I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. -LaVonne Van Hoff, Rockwell City, Iowa

Provided by Taste of Home

Time 40m

Yield 6 cups.

Number Of Ingredients 4

6 cups sliced fresh or frozen rhubarb
4 cups sugar
1 package (6 ounces) raspberry gelatin
1 can (21 ounces) raspberry pie filling

Steps:

  • In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight., Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly., Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool., Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY RHUBARB FREEZER JAM RECIPE



Raspberry Rhubarb Freezer Jam Recipe image

Provided by á-69516

Number Of Ingredients 5

6 c sliced rhubarb
2 c raspberries
4 c sugar
2 pkg unflavored gelatin
1/2 c water

Steps:

  • In lrg sauce pan combine rhubarb and sugar. Let stand 15 mins. Turn on heat to med-high and bring mixture to a boil. Boil uncovered for 10 mins. Stir frequently. Meanwhile in small bowl add cold water and sprinkle gelatin over. Let gelatin dissolve for at least 3 mins. Add raspberries and gelatin mix to rhubarb and boil 5 mins more or until thickened. Stir frequently. Let cool and ladle into half pint jars.

RHUBARB RASPBERRY JAM



Rhubarb Raspberry Jam image

My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.

Provided by Mlooman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 60

Number Of Ingredients 5

6 cups frozen chopped rhubarb
4 ½ cups white sugar
3 cups fresh raspberries
2 tablespoons lemon juice
1 (3 ounce) package raspberry-flavored gelatin mix (such as Jell-O®)

Steps:

  • Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g

RHUBARB-RASPBERRY JAM



Rhubarb-Raspberry Jam image

Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.

Provided by Sarah Carey

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 30m

Yield Makes 2 1/2 Cups

Number Of Ingredients 5

1 pound rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
6 ounces raspberries (1 1/2 cups)
12 ounces sugar (1 1/2 cups)
2 strips lemon zest (each about 3 inches by 1/2 inch), plus 1 tablespoon fresh juice
1/4 teaspoon kosher salt (we use Diamond Crystal)

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.

RASPBERRY RHUBARB JAM



Raspberry Rhubarb Jam image

This is a great jam to can during the summer when you have plenty of rhubarb! My DH loves raspberry anything, especially jam/jelly. I love the tart that the rhubarb gives. My friend gave me the recipe and I'm writing it down so I don't have to keep calling her each year to make sure the ammounts!

Provided by mtmissy

Categories     Low Protein

Time 22m

Yield 5 1/2 pint jars, 30 serving(s)

Number Of Ingredients 4

5 cups sliced rhubarb
4 cups sugar
1 (12 ounce) bag frozen raspberries
1 (3 ounce) package raspberry Jell-O gelatin

Steps:

  • Mix the first 3 ingredients in a large pan (you don't need water!). When it boils, start a time minder for 12 minute Let boil for the whole time, although you might need to turn it down so it doesn't boil over. Keep stiring so there is no scorching. Turn off heat and add jello.
  • I like to run through a blender b/c I don't like it chunky style, but its a personal preferenc. Can. I fill mainly to top, put the flat part of the lid in a small ammount of boiling water and lift it out with tongs. I then put the lids on and that works for me.

Nutrition Facts : Calories 130, Fat 0.1, Sodium 14.1, Carbohydrate 33.1, Fiber 0.9, Sugar 31.8, Protein 0.5

RHUBARB, STRAWBERRY, RASPBERRY JAM



Rhubarb, Strawberry, Raspberry Jam image

I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.

Provided by Countrywife

Categories     Jellies

Time 3h30m

Yield 16 pints

Number Of Ingredients 5

4 cups strawberries
4 cups rhubarb
2 cups raspberries
8 cups sugar
1/2 cup water (optional)

Steps:

  • Slice the strawberries and rhubarb if using fresh fruit. Set aside.
  • Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
  • Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
  • Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
  • Ladle into hot canning jars. Cover with hot lids and bands.
  • Process in a water bath for 20 minutes.
  • Remove and allow to cool. Listen for the "pops".

RASPBERRY FREEZER JAM



Raspberry Freezer Jam image

Make and share this Raspberry Freezer Jam recipe from Food.com.

Provided by carolinafan

Categories     Raspberries

Time 38m

Yield 5 8 ounce jars

Number Of Ingredients 3

1 (1 5/8 ounce) envelope ball fruit jell freezer jam pectin
1 1/2 cups sugar
4 cups crushed raspberries

Steps:

  • Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
  • Add crushed raspberries, stirring to combine.
  • Continue stirring mixture for 3 minutes.
  • Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
  • Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

RASPBERRY RHUBARB FREEZER JAM



Raspberry Rhubarb Freezer Jam image

The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.

Provided by tasb395

Categories     Raspberries

Time 30m

Yield 4 cups

Number Of Ingredients 5

1 1/2 cups crushed raspberries
1/2 cup rhubarb, unpeeled finely chopped
4 cups granulated sugar
1 envelope certo liquid pectin
1 tablespoon lemon juice

Steps:

  • Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
  • Finely chop unpeeled rhubarb.
  • In large mixing bowl stir together prepared fruit and sugar.
  • Let stand 10 minutes.
  • Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
  • Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
  • Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
  • Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7

More about "raspberry rhubarb freezer jam food"

RHUBARB RASPBERRY JAM - WHERE IS MY SPOON
ウェブ 2023年6月7日 Recipe ingredients Raspberries: Fresh or frozen and thawed. Tip: I often make this jam recipe with frozen and thawed raspberries. Why? Because fresh raspberries are incredibly expensive even during the raspberry season.
From whereismyspoon.co


RASPBERRY RHUBARB JAM RECIPE - BUSY CREATING MEMORIES
ウェブ 2023年5月22日 Indulge in the mouthwatering flavors of Raspberry Rhubarb Jam, made with raspberries, rhubarb, lemon juice, and sure jell pectin. This low-sugar recipe, allows you to enjoy the perfect blend of sweet and tart as a canned or freezer jam all year round.
From busycreatingmemories.com


RHUBARB RASPBERRY FREEZER JAM | THE ROCKS AND DIRT BAKERY
ウェブ 2020年5月19日 Place rhubarb and raspberries and half(2.5 tbsp) of the orange juice in a medium saucepan and cook over medium low heat for about 20-30 minutes until they start to break down; depending on your rhubarb you may need to cook
From therocksanddirtbakery.com


RASPBERRY FREEZER JAM RECIPE - TASTES BETTER FROM SCRATCH
ウェブ 2018年8月6日 Lauren Allen • Last updated on August 2, 2023 • Jump to Recipe Save Recipe Print Recipe Jump to Video There are very few things as delicious as homemade raspberry jam, and this recipe only requires four simple ingredients and lasts in the freezer for up to one year! It’s quick and easy and free of artificial colors, flavors, and …
From tastesbetterfromscratch.com


RASPBERRY RHUBARB JAM (SMALL-BATCH) | KELLY NEIL
ウェブ 2020年6月17日 Place a small plate in the freezer before you start cooking. Follow the recipe as written and cook your jam for about 10 minutes. As it starts to thicken, pull the plate from the freezer. With a spoon, dollop a small amount of jam, about half a teaspoon, onto the cold plate and let it sit for 30 seconds.
From kellyneil.com


SIMPLE AND INCREDIBLE RASPBERRY RHUBARB JAM RECIPE
ウェブ 2023年7月28日 Get yourself some fresh or frozen raspberries an rhubarb and meet me in the next paragraph for this amazing raspberry rhubarb jam recipe to make its way to your shelves. This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you.
From honeyandnectarco.com


3-INGREDIENT RASPBERRY RHUBARB FREEZER JAM - INSPIRATIONAL ...
ウェブ 2018年6月1日 Directions for 3-Ingredient Raspberry Rhubarb Freezer Jam: In a large bowl, mix sugar with rhubarb. Add rhubarb to a large pot on the stove. Sprinkle with raspberry jello and mix well. Bring mixture to a boil for 10-12 minutes.
From inspirationalmomma.com


SIMPLE AND DELICIOUS RASPBERRY RHUBARB JAM (WITHOUT PECTIN)
ウェブ 2021年8月3日 Instructions: Use a potato masher to mash the raspberries, if desired. Combine rhubarb, raspberries and 1.5 cups of sugar in a large pot and bring to a full rolling boil. Boil for three to four minutes. Add 1.5 more cups of sugar and stir with a wooden spoon . Turn down the stove to medium heat and boil four to five minutes longer.
From thepurposefulmom.com


RASPBERRY RHUBARB JAM RECIPE - LOW SUGAR - WINDING CREEK ...
ウェブ 2021年2月23日 Homemade Raspberry Rhubarb Freezer Jam. This Raspberry Rhubarb Jam has only 4 ingredients, low sugar, and zero added pectin. It is perfect for slathering on toast or dolloping on ice cream. This is a small batch recipe that will fill three small jars. 5 from 33 votes.
From windingcreekranch.org


THE OUTBACK BLOGGER AND CREATOR: EASY RHUBARB RASPBERRY JAM
ウェブ 2021年6月23日 Combine rhubarb and sugar in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberries and raspberry Jell-O; stir until dissolved, 1 to 2 minutes
From outbackblogger.com


RHUBARB & RASPBERRY JAM | HOW TO MAKE, BY ROSIE MAKES ...
ウェブ 2017年9月1日 Wash the rhubarb sticks and chop into short lengths. Put into a preserving pan with the raspberries and lemon juice and cook over a medium heat until really soft but the pieces of rhubarb are still whole, 20-30 mins. Stirr often to prevent sticking. Off the heat, add the sugar and stir to dissolve.
From recipes.rosiemakesjam.com


RASPBERRY RHUBARB JAM RECIPE | A FARMGIRL'S KITCHEN
ウェブ 2019年6月29日 Step 1: In a 8 to 10-quart saucepan over low to medium heat, cook the raspberries and rhubarb until soft. Lightly mash the fruit with a potato masher and set the pan aside. Step 2: Prepare a water bath canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set the bands aside.
From afarmgirlskitchen.com


RHUBARB FREEZER JAM - HOOSIER HOMEMADE
ウェブ 2022年5月27日 Remove and add rhubarb to a large pot on the stove. Sprinkle with strawberry jello and stir until mixed. Bring mixture to a boil and cook for 10-12 minutes. Cool completed. If you have large chunks of rhubarb still, use a potato masher to gently break them down. Spoon jam into freezer containers. Freeze up to 1 year.
From hoosierhomemade.com


RASPBERRY RHUBARB JAM WITH JELLO /GELATIN RECIPE
ウェブ This Easy Raspberry Rhubarb Jam with Jello or Gelatin Recipe makes the best freezer jam using fresh OR frozen rhubarb and raspberry pie filling for amazing flavour!
From rhubarb-central.com


PRESERVED: RASPBERRY RHUBARB JELL-O JAM - SERIOUS EATS
ウェブ 2020年8月25日 This raspberry-rhubarb jam is incredibly easy to make thanks to a secret ingredient: a packet of raspberry Jell-O. Best of all, it's a freezer jam, which means you don't have to bother with sterilizing the jars or …
From seriouseats.com


Related Search