AMISH RHUBARB JAM
This was taken from an Amish bookbook sent in by Mrs. David Miller and Mrs. Sam Whetstone. This recipe takes easy to an all new level
Provided by Stormy Stewart
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- 1. Cook Rhubarb with sugar for 12 minutes.Add pineapple and cook three minutes. Add Jello Mixing well and Pour into jars and seal
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
RHUBARB CHERRY JAM
Rhubarb, sugar, cherry gelatin, and canned cherry pie filling; make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- 2. Cover the bowl, and place it in the refrigerator overnight.
- 3. The next morning, place the rhubarb mixture in a large kettle.
- 4. Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- 5. Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
- 6. Add the can of pie filling, and stir thoroughly until mixed through.
- 7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- 8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- 9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
RHUBARB CHERRY JAM
Make and share this Rhubarb Cherry Jam recipe from Food.com.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
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 mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove kettle from 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.
Nutrition Facts : Calories 983.6, Fat 0.5, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 249.9, Fiber 4.2, Sugar 201.6, Protein 2.2
CHERRY RHUBARB JAM
Tart and sweet goodness. With rhubarb in season and cherries I had in the freezer added some almond liqueur making this really tasty! Top your morning toast, ice cream with this jam. I made this using The Ball Jam & Jelly Maker, making life real easy!
Provided by Rita1652
Categories Breakfast
Time 1h15m
Yield 4 1/2 pints
Number Of Ingredients 7
Steps:
- Place pectin in the bottom of the jam & jelly maker.
- Top with fruits, butter, lemon juice and almond liqueur.
- Set for jam then press enter.
- Wait 4 minutes when beeps gradually add sugar.
- Place lid on.
- When done press cancel and unplug appliance.
- Preserve water canning method.
- Fill Sterilized jars leaving 1/4 inch headspace.
- Wipe rims and place lids and rings.
- Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
- Place at room temperature for 12 - 24 hours.
- Check lids Will store for up to 1 years.
- Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).
Nutrition Facts : Calories 687.2, Fat 1.3, SaturatedFat 0.7, Cholesterol 2.5, Sodium 34.1, Carbohydrate 175.4, Fiber 3.7, Sugar 160.4, Protein 1.4
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