Whatever Rhubarb Freezer Jam Recipes

Steps:

• 1. Dice rhubarb and measure out sugar into a separate bowl.
• 2. Place rhubarb and water into a large pot or skillet and cook on high until water starts to boil, stirring occasionally. Once it starts to boil, cook 2-5 minutes, stirring constantly, until rhubarb is tender.
• 3. Stir in sugar. Bring to a rolling boil (where the bubbles can't be stirred away). Keep on a rolling boil, stirring constantly, for 7 minutes. (You may want to wear an oven mitt, as the steam gets pretty warm stirring for that long)
• 4. Reduce heat to medium. Stir in pie filling (I used raspberry) until blended. Add jello and stir constantly for 3 minutes, or until jello is dissolved. Remove from heat and cool to room temperature.
• 5. Ladle into freezer containers. Store in the fridge for immediate use, or freeze up to 1 year. -If your rhubarb has a lot of moisture in it already, only use 1/2 cup of water. -You can alter the amount of sugar to your own taste. -Change up the flavors of pie filling or jello to make custom flavors of jam.

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

Steps:

• Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
• Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
• Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Steps:

• Put rhubarb and water in 2-quart sauce pan or small stock pot.
• Cook over medium heat until the rhubarb is very soft.
• Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
• Remove from heat and add Jell-O.
• Stir until dissolved.
• Divide into plastic or glass containers.
• Cool.
• Refrigerate or freeze.