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
MARY'S FREEZER RHUBARB JAM
This is super easy to whip up and almost tastes like candy. You can use any kind of jello that you like - raspberry, strawberry or cherry.
Provided by Hill Family
Categories Low Protein
Time 30m
Yield 2 qts
Number Of Ingredients 4
Steps:
- Simmer the rhubarb, sugar and pineapple for 20 minutes. Remove from the heat, add the jello - stir in until dissolved. Let cool slighttly and then place in freezable containers and place in freezer.
Nutrition Facts : Calories 2518.2, Fat 1, SaturatedFat 0.2, Sodium 477.3, Carbohydrate 640.7, Fiber 9.6, Sugar 615.5, Protein 12.1
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
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