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
BLUEBERRY RHUBARB JAM
Make and share this Blueberry Rhubarb Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 40m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
- juice and water. Bring to a boil, stirring frequently, reduce heat and
- simmer, very gently, for 10 minutes.
- Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220 degrees F), 10 to 15 minutes, stirring
- frequently.
- Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
- fruit evenly throughout jam.
- Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 483.5, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 124.1, Fiber 4.6, Sugar 115.1, Protein 1.6
BLUEBERRY-RHUBARB REFRIGERATOR JAM
I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.
Provided by Taste of Home
Time 30m
Yield 4-1/2 pints.
Number Of Ingredients 7
Steps:
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB BLUEBERRY JAM
Make and share this Rhubarb Blueberry Jam recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 3 1/2 pint
Number Of Ingredients 4
Steps:
- cook each fruit seperately
- put each in blender
- blend til smooth
- measure sepately
- add to pan with sugar
- bring to a full rolling boil
- boil 1 minute
- remove from heat add bottle of pectin
- mix
- skim
- por into hot jars
- seal
- process in hot water bsath 15 minutes.
Nutrition Facts : Calories 1743.3, Fat 0.4, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 449.3, Fiber 3.9, Sugar 442.1, Protein 1.3
SURE.JELL RHUBARB JAM
Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
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 jars well before filling.
- Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
- Stir pectin into prepared rhubarb in saucepot. 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 sugar. Return to full rolling boil, stirring constantly. 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 a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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BLUEBERRY RHUBARB JAM (JAM WITHOUT PECTIN) - WHERE IS …
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- Wash and chop the rhubarb and the apple into small cubes. Place in a large thick-bottomed pot and add the blueberries and the lemon juice. Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Blend with an immersion blender.
- Add the sugar and stir well. Bring to a boil again and cook on low-heat, uncovered, and stirring often for 25-30 minutes.
- Pour a small amount of jam on the plate from the freezer. Return the plate to the freezer for 2-3 minutes. In the meantime, remove the jam from the heat, so that you don't overcook it. Take the plate out of the freezer and push the jam with your finger. If it wrinkles slightly, then the jam is ready. If it is still liquid continue cooking the jam for another 4-5 minutes, then check again.
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- The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.
- When ready to make the jam place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get larger looking like fish eyeballs.
- Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger the jam is done. If not return to a boil for 5 min. and repeat. Careful as the jam thickens it can start to burn so stir more frequently.
- Ladle jam into hot jars to within 1/4" of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner, submerged in 1" water above jar and process for 10 min. or according to altitude.
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