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
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
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.
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