RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
RHUBARB BERRY JAM
A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 64
Number Of Ingredients 5
Steps:
- Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g
RHUBARB JAM
This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time P1D
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.
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
STRAWBERRY-RHUBARB FREEZER JAM
Make and share this Strawberry-Rhubarb Freezer Jam recipe from Food.com.
Provided by t7245vc
Categories Low Protein
Time P1DT30m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
- STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 1 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute Add to fruit mixture; stir 3 minute or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.).
- FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 41.6, Sodium 1.4, Carbohydrate 10.8, Fiber 0.1, Sugar 10.1
FREEZER RHUBARB JAM
Can add or substitute Mulberrys or Strawberrys. Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. Very interesting!
Provided by MadCity Dale
Categories Low Protein
Time 20m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Bring water and rhubarb to a boil. Add sugar and return to a rolling boil stirring often.
- Cook for 2 minutes stirring constantly, then add Jello and stir well.
- Pour into freezer containers leaving 1/4 inch headspace.
Nutrition Facts : Calories 583.9, Fat 0.2, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 148.4, Fiber 1.6, Sugar 144, Protein 2.5
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- For this recipe I use three 1/2 pint mason jars with screw top lids. Wash and rise the jars and lids in hot soapy water, or wash in the dish washer. Set aside to dry.
- To the heavy sauce pan or Dutch oven add the rhubarb, orange juice, zest, sugar and vanilla bean pod (empty of its seeds). Stir, coating the rhubarb - use your longest handle wooden spoon. On medium high heat, bring the mixture to a simmer. The sugar will start to melt and the rhubarb will begin breaking down. Once simmering, increase the heat to high and bring the mixture to a boil, stirring as needed (often) to prevent sticking to the bottom of the pot. Rotate the pan if needed to avoid burner hot spots. The mixture will boil vigorously at first, but as it cooks down, it will boil more slowly.
- Jam can be enjoyed after chilling in the fridge for an hour or two. Store in the refrigerator for up to two weeks or in the freezer for six + months. Do not store at room temperature as this jam is not shelf stable.
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