RHUBARB JELLY
I help help my husband with the pouring and skimming for this jelly-my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. -Jean Coleman, Ottawa, Ontario
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
SURE.JELL RHUBARB JELLY RECIPE
Create something deliciously sweet with this SURE-JELL Rhubarb Jelly Recipe from My Food and Family. Our rhubarb jelly recipe is perfectly spreadable!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
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.
- Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and 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 5 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 lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
More about "rhubarb lime jelly recipes"
RHUBARB JAM RECIPE (EASIEST AND QUICKEST) - CHRISTINA'S …
From christinascucina.com
4.8/5 (92)Total Time 35 minsCategory JamsCalories 15 per serving
- Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
RHUBARB LIME GINGER JAM - ANDIE MITCHELL
From andiemitchell.com
Estimated Reading Time 4 mins
RHUBARB JAM ~ THREE WAYS! - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
RHUBARB JELLY • EASY CANNING RECIPE - THE VIEW FROM …
From theviewfromgreatisland.com
BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM
From delish.com
RHUBARB JELLY - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
4.3/5 (28)Estimated Reading Time 6 minsServings 4Total Time 2 hrs 20 mins
GRANDMA'S EASY RHUBARB CRISP - RECIPE - COOKS.COM
From cooks.com
STRAWBERRY, LIME AND RHUBARB SYRUP SPARKLER | EASY COCKTAIL RECIPE
From deliciouseveryday.com
RHUBARB JAM RECIPE RECIPE | RECIPES.NET
From recipes.net
LOW-ADDED-SUGAR BLUEBERRY-RHUBARB JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR
From littleyellowwheelbarrow.com
40 HOMEMADE JELLY AND JAM RECIPES | TASTE OF HOME
From tasteofhome.com
STRAWBERRY RHUBARB JAM - SMALL BATCH - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
EASY RHUBARB JAM RECIPE (SMALL BATCH) - TEN ACRE BAKER
From tenacrebaker.com
EASY RHUBARB JAM (THREE INGREDIENTS, NO PECTIN) - FUSS FREE FLAVOURS
From fussfreeflavours.com
HOW TO MAKE PERSIMMON JAM - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
RHUBARB LIME JELLY RECIPE - RECIPETIPS.COM
From recipetips.com
RHUBARB-LIME ICEBOX PIE | SAVEUR
From saveur.com
RECIPES THAT EMBRACE RHUBARB'S SWEET AND SAVORY SIDE - STAR TRIBUNE
From startribune.com
RHUBARB MARGARITA RECIPE | RECIPES.NET
From recipes.net
RHUBARB JAM CANNING RECIPES TO STOCK YOUR PANTRY - AN OFF GRID LIFE
From anoffgridlife.com
CHILE-LIME STEAK SKEWERS WITH COCONUT-CILANTRO SAUCE RECIPE
From southernliving.com
HOMEMADE RHUBARB JAM RECIPE (QUICK & EASY!)
From getbusygardening.com
THE 10 BEST KEY LIME PIES IN FLORIDA - SOUTHERN LIVING
From southernliving.com
RHUBARB JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
You'll also love