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
RHUBARB-ORANGE MARMALADE
Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
PINEAPPLE GINGER RHUBARB MARMALADE
What to do with all that rhubarb! Make this wonderful marmalade. The original recipe came from a handout from my local Cooperative Extension Office. Since I had a lot of frozen ginger, I decided to add in a few fine-gratings and it took this marmalade to whole new level. Envision this marmalade served over an orange cake or...
Provided by Sherry Blizzard
Categories Fruit Sauces
Time 1h
Number Of Ingredients 7
Steps:
- 1. Here are the ingredients you will need.
- 2. Start by zesting one orange. Then skin the orange slices and cut into thin strips.
- 3. Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)
- 4. Sanitize jelly jars (8-9 1 cup jars) while cooking the marmalade. I boil the jars for 5-10 minutes.
- 5. To one big sauce pot, combine all ingredients. Stir often to keep from sticking.
- 6. Cook marmalade until juices are clear (about 30 minutes.)
- 7. Pour marmalade into hot sterilized jars leaving 1/4" headspace. Secure sterilized lids and bands on jars and hot water bath for 15 minutes.
RHUBARB MARMALADE
My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift...a refreshing departure in flavor from all the berry jams and jellies. -Leo Nerbonne, Delta Juction, Alaska
Provided by Taste of Home
Time 1h25m
Yield about 8 half-pints.
Number Of Ingredients 3
Steps:
- Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB, GINGER MARMALADE
I got this off the net a long time ago. Source: The rhubarb Compendium. It's very good--I make it every year.
Provided by NoraMarie
Categories < 4 Hours
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan or metal bowl, mix rhubarb and sugar.
- Let stand all night or all day.
- Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
- Drain and set aside.
- Remove pith from oranges and lemon and chop pulp, add to rhubarb.
- Bring to full rolling boil.
- Reduce heat and cook about 10 minutes, until jam stage is reached.
- Remove from heat and add ginger and rind.
- Stir 5 minutes, skim foam.
- Pour in sterile hot jars, put hot lids on and screw tight.
- Makes 7 cups.
RHUBARB GINGER JAM
A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
GINGER MARMALADE
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.
Provided by *
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 30
Number Of Ingredients 5
Steps:
- Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
- When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
- Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g
RHUBARB MARMALADE
Categories Condiment/Spread Fruit Vegetable Vegetarian Low Sodium Summer Vegan Edible Gift Rhubarb House & Garden
Yield Makes about 5 8-ounce glasses
Number Of Ingredients 4
Steps:
- Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.
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