Rhubarb Cherry Jam Food

CHERRY RHUBARB JAM

Steps:

• In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

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.

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 RASPBERRY JAM

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.

RHUBARB CHERRY JAM

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 mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
• Remove kettle from 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.

CHERRY RHUBARB JAM

Steps:

• Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
• Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
• Remove from heat and stir in gelatin until dissolved.
• Stir in pie filling (She didn't cut up the cherries but I will.)
• Add extracts.
• Put in jars and refrigerate.
• Makes 5 cups.
• After this is cool I plan on freezing five 1/2 pint jars of jam.

CHERRY RHUBARB JAM

Steps:

• Place pectin in the bottom of the jam & jelly maker.
• Top with fruits, butter, lemon juice and almond liqueur.
• Set for jam then press enter.
• Wait 4 minutes when beeps gradually add sugar.
• Place lid on.
• When done press cancel and unplug appliance.
• Preserve water canning method.
• Fill Sterilized jars leaving 1/4 inch headspace.
• Wipe rims and place lids and rings.
• Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
• Place at room temperature for 12 - 24 hours.
• Check lids Will store for up to 1 years.
• Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).

RHUBARB-CHERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

CERTO RHUBARB JAM

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.
• Chop unpeeled rhubarb finely. Place in 3-qt. saucepan; add water. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 3 cups prepared rhubarb into 6- or 8-qt. saucepot.
• Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring.
• 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 middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

RHUBARB JAM

Steps:

• Bring boiling water canner, half full with water, to simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• (I wash the jar lift and funnel at this time also).
• Place lids in separate saucepan, cover with water and simmer.
• (Note place lids back to back so they do not slide together like they are packed, this will make it easy to get out later.When they start to simmer turn off burner. This process softens the rubber, getting the best seal possible.).
• Chop unpeeled rhubarb finely. Place into 4 qt saucepan with water.
• Bring to boil on high heat. Reduce heat to medium, simmer 2 minutes or until rhubarb is tender.
• Measure EXACTLY 4 1/2 cups prepared rhubarb in 6-8 quart saucepan, they mean COOKED HERE.
• (I measured out 4 1/2 cups Rhubarb and found that when you cooked it of course it cooked down, so this is why I changed the ingredient list to 6 1/2 cups).
• Stir in pectin with rhubarb. Cook for 2 minutes at a roiling biol. Add sugar. Add butter to reduce foaming.
• Stirring constantly, bring to full rolling boil (a boil that does not stop when stirring) on high heat. Boil exactly 1 minute at a full rolling boil.
• Skim off foam, with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.(I never fill this full, I only fill to shoulder of jar, but this is what Kraft says).
• Wipe jar rims and threads clean.Cover with two piece lids. Screw bands tightly.
• (I keep a bowl ready to spoon the extra jam, into.).
• Place jars in elevated racking canner. Lower into canner.
• Water must cover jars by 1-2 inches (more for higher altitude).
• Add boiling water if necessary (and ONLY BOILING WATER).
• Cover with lid of canner and bring to gentle boil for 10 minutes.
• Remove jars. Place upright on towel and cool completely.
• After jars cool completely check seal by pressing middles of lids with fingers.
• If lid springs back it is not sealed, refrigerate these jars.
• Kraft kitchen tips:.
• After skimming foam add a few drops red food coloring.
• Altitude chart: above 1,000 ft, increase processing time as indicated.
• 1,001 to 3,000 ft Increase processing time by 5 min.,.
• 3,001 to 6,000 ft increase processing time by 10 min.,.
• 6,001 to 8,000 ft increase processing time by 15 min.,.
• 8,001 to 10,000 ft increase processing time by 20 minutes.
• Every once in a while, you may find your jam does not set the way you expected. If your efforts resulted in a runny batch, try our remake directions to improve your jam. If your jam still does not set, you can always use it as a glaze or syrup.
• Go to Kraftfoods dot com for these instructions.
• (NOTE:Sure Jell, Certo, and MCP all have different recipes.).
• My notes are in ( ) brackets.