RHUBARB RASPBERRY JAM
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
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
RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES
A low sugar sweet and tart jam that will tickle your taste buds.
Provided by Amber
Categories jam, side dish,
Number Of Ingredients 6
Steps:
- To begin you need fresh raspberries, and rhubarb.
- Raspberries do not need to be crushed, as they will mix well during the cooking process
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- Prepare your jars and lids according to canning directions and have them ready to go.
- Begin heating the water for the water bath in your canner.
- In a large sauce pan combine Raspberries, rhubarb, butter, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Skim off any excess foam
- pour into prepared jars leaving ⅛" from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars of jam in a water bath according to your elevation needs.
- Remove Jars and place upright on a towl to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refridgerated and is not shelf stable.
RHUBARB FREEZER JAM
Use this easy and delicious recipe for tangy rhubarb freezer jam, with no canning required. Enjoy this jam with toast, ice cream, or on roast pork.
Provided by Leda Meredith
Categories Breakfast Brunch Jam / Jelly
Time 8h30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
- Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
- Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.
Nutrition Facts : Calories 22 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 5 g, Fat 0 g, ServingSize 1 1/2 pints (48 servings), UnsaturatedFat 0 g
RHUBARB RASPBERRY JAM
No pectin needed for this delicious jam! I buy as much rhubarb as I can when it is in season, vacuum seal and freeze it. Along with Rhubarb Cobbler and Strawberry Rhubarb pie, this jam is a favorite!
Provided by Tess Geer
Categories Jams & Jellies
Time 11h
Number Of Ingredients 6
Steps:
- 1. Combine rhubarb, raspberries and white grape juice in a large pot. Cover and cook over medium heat, stirring frequently, until rhubarb is tender (approximately 15 minutes.)
- 2. Once rhubarb is tender, add sugar and lemon juice. Stir to combine. Bring to a boil, then reduce to a simmer. Simmer until reduced to desired consistency, stirring occasionally. For me, this takes 45 minutes.
- 3. Skim foam as needed. When jam is nearly done, stir in 1 tsp butter. This will help keep the foam down.
- 4. Submerge rings and lids in a bowl of very hot water and set aside. DO NOT BOIL LIDS.
- 5. Ladle jam into hot, sterilized jars leaving 1/2-1" headspace. Run a small spatula around the inside of each jar to remove air bubbles. Carefully and thoroughly wipe the rims of the jar clean. Place the lids and then rings, tightening until fingertip tight.
- 6. Process jam in a boiling water bath for approximately five minutes. Remove jars to a clean towel away from direct sunlight. Let rest for 12-24 hours.
- 7. Test lids for adhesion. If lid did not take, refrigerate or reprocess jam. Otherwise, store canned jam in a dark cabinet. Will keep for one year.
- 8. Try serving the jam on top of partially melted brie cheese. Absolutely delicious!
RASPBERRY JALAPENO JAM
This small batch Raspberry Jalapeno Jam without pectin may sound a little crazy, but it's crazy good. Sweet and spicy raspberry jam with no pectin required.
Provided by Carla Cardello
Categories Jams, Curds, Etc.
Time 30m
Number Of Ingredients 5
Steps:
- Place a small dish in the freezer to use for testing the jam.
- In a large 12 inch skillet, add raspberries, rhubarb, jalapeno, sugar, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 8-10 minutes.
- When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
- Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.
- Place a clean 6-8 ounce glass mason jar and lid pieces into a large pot of boiling water deep enough for the jar to be completely submerged in water. Once the water is boiling, leave the jar in there until ready to use.
- Remove the jar and lids from water and drain out all of the water from the jar. Keep the water boiling.
- Transfer the finished jam to the jar. Wipe excess jam off the rim so it will seal properly. Add the lid. You may want to use an oven mitt so you can hold the jar still.
- Place sealed jar back into the boiling water and boil for 15 minutes. Make sure it is submerged in the water. Remove from the water and let dry on a heat-resistant surface for 18-24 hours.
- Once cool, press down on the lid. If it stays down, it is sealed. If it pops back up, put in the refrigerator and use within two weeks.
RHUBARB RASPBERRY JAM
Rhubarb, sugar, raspberry gelatin, and canned raspberry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
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 in a large kettle.
- Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
SURE.JELL RASPBERRY-RHUBARB JAM
Have you heard? Raspberry-rhubarb jam showcases a match made in heaven. You'll be pleasantly surprised by our SURE.JELL Raspberry-Rhubarb Jam!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RASPBERRY RHUBARB FREEZER JAM
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
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
RHUBARB RASPBERRY JAM, LOWER SUGAR
Rhubarb and raspberry jam - an aromatic, fruity and lower sugar jam/preserve to celebrate the short rhubarb season.
Provided by Adina
Categories Preserves and Canning Recipes
Time 25m
Number Of Ingredients 4
Steps:
- If you want to remove the raspberry seeds, read the blog post for instructions. However, I don't do it, too much trouble.
- Start by preparing your jars. I had enough jam to fill 4 large jars, if your using smaller you will probably need about 8. Wash and sterilize them, including the lids, and place them on a clean kitchen towel until ready to fill.
- Clean and chop the rhubarb into small pieces.
- Place the rhubarb in a very large pot, bring to a boil and cook for about 5 minutes or until soft, stirring from time to time.
- In the meantime mix 100 g/ 3.5 oz of the sugar with the pectin in a jar. Place the lid on and shake very well to ensure that everything is mixed well. (Note)
- Add the raspberries to the rhubarb pot and puree the mixture with an immersion blender. Add the sugar-pectin mixture, mix very well and bring to a boil while stirring continuously.
- When it starts to boil, set the timer and cook for 3 minutes while stirring all the time.
- Add the rest of the sugar, bring to a boil again and continue boiling for another 2 minutes while stirring all the time.
- Transfer immediately to the prepared jars.
- Can the jam if desired. Either in a canner or in a waterbath.
Nutrition Facts : ServingSize 1 large jar, Calories 665 kcal, Carbohydrate 168 g, Protein 4 g, Fat 2 g, Sodium 36 mg, Fiber 17 g, Sugar 136 g, UnsaturatedFat 1 g
RHUBARB-RASPBERRY JAM
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
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.
HOMEMADE RASPBERRY RHUBARB FREEZER JAM
Looking for a delicious way to use up some of that rhubarb in your garden? Then you have to try this homemade Raspberry Rhubarb Jam Recipe! It contains no added pectin, no preservatives, low sugar, and only 4 ingredients! Unlike traditional jam recipes that call for a lot of sugar, this one only requires a small amount to balance out the tartness of the rhubarb. Serve this delicious jam on homemade dinner rolls, toast, or ice cream. This is a small batch recipe that will fill three small jars.
Provided by Jeri
Categories Breakfast Dessert Snack
Time 20m
Number Of Ingredients 4
Steps:
- Place raspberries, rhubarb, sugar, and minute tapioca in a medium to large-size pot. (Feel free to add the sugar in steps. Taste it as you go so you don't make it too sweet. Adjust to your own personal taste).
- Bring to a boil over medium heat and boil for 1 to 2 minutes. I use a potato masher to smush up the rhubarb and berries as it cooks. Stir often to prevent burning.
- Reduce the heat to medium to medium-low and continue to simmer at a very low boil for 10-15 minutes, make sure to stir. Continue to simmer until the jam is thickened.
- Carefully spoon the hot raspberry rhubarb jam into clean, sanitized glass jars. Leave about 1-inch of headspace. This recipe will fill 3 pint jars. Let the jam cool completely, about 2-3 hours. Then place on a tight-fitting lid. I store all of my jars in the fridge until they are cold, and then leave 1 jar in the fridge and move the other 2 jars into the freezer.
- Enjoy!
Nutrition Facts : ServingSize 1 tablespoon, Calories 15 kcal, Carbohydrate 3.7 g, Protein 0.1 g, Sodium 0.2 mg, Fiber 0.4 g, Sugar 2.9 g
RHUBARB-RASPBERRY JAM
Categories Condiment/Spread Low Sodium Raspberry Spring Summer Rhubarb Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.
- Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. (Jam can be made 1 week ahead. Store in covered container in refrigerator.)
CHERRY, RHUBARB, RASPBERRY FREEZER JAM
I have always wanted to make jam out of my rhubarb, but did not want it to sweet or to sour..and I love cherries so I went to the cupboard and revamped a recipe that I had. This may be a little on the sweet side but not enough to mask the flavor of the rhubarb and having the cherry mingled in there was the part that put it over...
Provided by deb baldwin
Categories Jams & Jellies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
- 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.
RASPBERRY RHUBARB FREEZER JAM RECIPE
Provided by á-69516
Number Of Ingredients 5
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.
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- Stir 1 cup sugar into the strawberries, and let stand at room temperature. Cook rhubarb with remaining 1 cup sugar in a medium stainless steel saucepan over medium heat 10 minutes or until fruit is softened and sugar is melted, stirring constantly.
- Stir strawberry mixture into rhubarb mixture; pulse in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Transfer to a medium glass or nonmetallic bowl. Let stand 15 minutes. Gradually stir in pectin. Stir 3 minutes; let stand 30 minutes.
- Spoon mixture into clean (1⁄2-pt.) jars or other freezer containers, leaving 1⁄2-inch headspace. Seal, label, and freeze upright. Store in freezer up to 1 year. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing, and use within 3 weeks.
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2.8/5 (4)Category CondimentServings 7Total Time 20 mins
- Place the rhubarb in a large pot over medium heat. Add enough water to cover the bottom of the pan so the rhubarb doesn't burn.
- Cook for 5-7 minutes, or until the rhubarb is very soft. Remove from heat and pour into a measuring cup.
- Mash fruit with a potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have large bits of fruit, if desired.
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- Place raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot. Bring to a boil over high heat and boil for 1 to 2 minutes.
- Reduce the heat to medium-high and continue to vigorously simmer for 10-15 minutes, or until you reach 220ºF (105ºC) on a thermometer. When you reach temperature, your jam will be thick and sticky. Remove from the heat.
- Carefully spoon the hot jam into a clean heatproof glass jar and cool completely, about two to three hours.
- Serve on toast, scones, stirred into yogurt, over ice cream, in between the layers of a cake, or anywhere else you like!
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5/5 (2)Total Time 20 minsEstimated Reading Time 2 mins
- In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
- Place strawberries in large wide bowl or even a 9x13 glass casserole dish so they're easy to mash. Use a potato masher to squish them well. (Whatever size you squish them is what size they'll be on your toast.)
- Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
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- 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.
- Prepare a water bath canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set the bands aside.
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- 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. We would normally use equal sugar to fruit but a lot of water evaporates from the rhubarb.
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- This recipe can be increased and used for larger batches of jam! Just follow the same ratio of sugar to fruit to pectin. Make sure to follow the instructions on the back of your pectin box to determine the sugar to fruit to pectin ratio. I used Certo Liquid Pectin, regular strength. Liquid, powder or low-sugar varieties can be used.
- Dice the strawberries and rhubarb into pea-sized pieces. Make sure to measure the fruit as you add it into a medium-sized pot. Add the sugar and pectin to fruit and use a spatula to combine everything together. Bring the fruit to a boil over medium-high heat, then reduce the heat to medium-low and simmer for a minimum of 10 minutes. As the jam cooks, use a spoon to skim off any foam that forms on the surface and discard.
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