Rhubarb Raspberry Jam Food

RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES

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 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 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 AND RASPBERRY JAM ROLY-POLY WITH VANILLA CUSTARD SAUCE

Steps:

• For filling:
• Combine rhubarb, sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam; cool. do ahead Can be made 1 week ahead. Cover; chill.
• For dough:
• Sift flour, sugar, baking powder, and salt into large bowl. Using large holes on box grater, grate frozen butter into bowl; stir to blend. Cover and freeze at least 15 minutes. DO AHEAD: Can be made 1 day ahead. Keep frozen.
• Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Add 2/3 cup ice water to flour mixture, tossing until soft dough forms, adding more ice water by tablespoonfuls if dough is stiff. Transfer to lightly floured surface; knead gently 5 or 6 turns (butter should remain in firm pieces). Roll out dough to 12x9-inch rectangle. Spread 6 tablespoons filling over dough, leaving 1-inch plain border on all sides. Starting at 1 long side, roll up jelly-roll style; seal seam. Place seam side down on prepared sheet. Seal ends. Brush glaze over pastry.
• Bake pastry until golden (jam may leak out), about 30 minutes. Cool pastry briefly.
• Cut roly-poly crosswise into 6 to 8 rounds. Serve warm with Vanilla Custard Sauce and remaining filling.

RHUBARB RASPBERRY JAM

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!

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.

RHUBARB JAM - RHUBARB JAM RECIPE

Steps:

• Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
• Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
• Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb has broken down, about 30 minutes.
• Let cool, and transfer into jars.
• Rhubarb Jam will keep in the fridge for around three weeks. I didn't process this recipe, but it could be done on a large scale if you have a ton of rhubarb.

RASPBERRY RHUBARB JAM

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.

SURE.JELL RASPBERRY-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.
• 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.)

STRAWBERRY-RHUBARB JAM

Steps:

• Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

HOMEMADE RASPBERRY RHUBARB FREEZER JAM

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!

RHUBARB RASPBERRY JAM, LOWER SUGAR

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.

RHUBARB RASPBERRY 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 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.

RHUBARB-RASPBERRY JAM

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.)

RHUBARB JAM

Steps:

• Cut rhubarb into 3 cm chunks
• Put rhubarb, sugar, and vanilla pods into a frying at low heat. When sugar dissolves, add lemon juice and put at higher heat for about 10 min.

RASPBERRY RHUBARB JAM

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.