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
RHUBARB JAM
This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time P1D
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.
RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
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.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
RHUBARB & VANILLA JAM
Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe
Provided by Sarah Cook
Categories Breakfast, Condiment, Snack
Time 1h
Yield Makes 3 x 1lb jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BEET RHUBARB JAM
This jam doesn't use any pectins or gelatins, just rhubarb, sugar, beets, and plain old water. It comes out a deep red with an earthy quality from the beets and a hint of tartness from the rhubarb. Pair it with goat cheese and walnuts.
Provided by threeovens
Categories Low Protein
Time 1h25m
Yield 2 3/4 8 oz jars
Number Of Ingredients 4
Steps:
- In a large bowl, combine the rhubarb with 1 cup of sugar.
- Mix well and let sit for about 30 minutes until some juice forms in the bottom of the bowl.
- In the meantime, cook the beets with the remaining sugar and water in a medium pot over medium high until tender, about 45 minutes; stir occasionally.
- Add rhubarb mixture including juices and stir.
- Cook, while stirring, 18 to 20 minutes until rhubarb are very soft.
- Process the beets through a potato ricer or large strainer and return to the pot.
- Taste for sweetness and add sugar, if needed; cook a few minutes to dissolve any added sugar (the jam's flavor will mellow as it cools).
- While jam is still hot, ladle into hot sterilzed canning jars, leaving 1/4 inch head space at the top; remove air pockets by running a long, non-metallic utensil or skewer between the jar and the jam.
- Top with new, clean lids, close tightly and let cool to room temperature.
- Once cooled, test the seal; if the lid springs up when you press your finger into the center - it is not sealed.
- Process any that have not sealed for 15 minutes in a hot water bath, then test the seal again.
- NOTE: To sterilize jars, fill a large pot with water and bring to a boil over high heat. Reduce heat until barely bubbling. Immerse three 8 ounce jars and leave there while you are cooking the jam. Place lids and rings in a small saucepan covered with hot water.
Nutrition Facts : Calories 1023, Fat 1.7, SaturatedFat 0.3, Sodium 447.8, Carbohydrate 253.3, Fiber 17.5, Sugar 229.8, Protein 12.5
RHUBARB JAM
Make and share this Rhubarb Jam recipe from Food.com.
Provided by Cheri B
Categories Low Protein
Time 3h15m
Yield 8 8 oz jars, 8 serving(s)
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.
- (I wash the jar lift and funnel at this time also).
- Place lids in separate saucepan, cover with water and simmer.
- (Note place lids back to back so they do not slide together like they are packed, this will make it easy to get out later.When they start to simmer turn off burner. This process softens the rubber, getting the best seal possible.).
- Chop unpeeled rhubarb finely. Place into 4 qt saucepan with water.
- Bring to boil on high heat. Reduce heat to medium, simmer 2 minutes or until rhubarb is tender.
- Measure EXACTLY 4 1/2 cups prepared rhubarb in 6-8 quart saucepan, they mean COOKED HERE.
- (I measured out 4 1/2 cups Rhubarb and found that when you cooked it of course it cooked down, so this is why I changed the ingredient list to 6 1/2 cups).
- Stir in pectin with rhubarb. Cook for 2 minutes at a roiling biol. Add sugar. Add butter to reduce foaming.
- Stirring constantly, bring to full rolling boil (a boil that does not stop when stirring) on high heat. Boil exactly 1 minute at a full rolling boil.
- Skim off foam, with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops.(I never fill this full, I only fill to shoulder of jar, but this is what Kraft says).
- Wipe jar rims and threads clean.Cover with two piece lids. Screw bands tightly.
- (I keep a bowl ready to spoon the extra jam, into.).
- Place jars in elevated racking canner. Lower into canner.
- Water must cover jars by 1-2 inches (more for higher altitude).
- Add boiling water if necessary (and ONLY BOILING WATER).
- Cover with lid of canner and bring to gentle boil for 10 minutes.
- Remove jars. Place upright on towel and cool completely.
- After jars cool completely check seal by pressing middles of lids with fingers.
- If lid springs back it is not sealed, refrigerate these jars.
- Kraft kitchen tips:.
- After skimming foam add a few drops red food coloring.
- Altitude chart: above 1,000 ft, increase processing time as indicated.
- 1,001 to 3,000 ft Increase processing time by 5 min.,.
- 3,001 to 6,000 ft increase processing time by 10 min.,.
- 6,001 to 8,000 ft increase processing time by 15 min.,.
- 8,001 to 10,000 ft increase processing time by 20 minutes.
- Every once in a while, you may find your jam does not set the way you expected. If your efforts resulted in a runny batch, try our remake directions to improve your jam. If your jam still does not set, you can always use it as a glaze or syrup.
- Go to Kraftfoods dot com for these instructions.
- (NOTE:Sure Jell, Certo, and MCP all have different recipes.).
- My notes are in ( ) brackets.
Nutrition Facts : Calories 672, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.6, Sodium 21, Carbohydrate 172.6, Fiber 2.3, Sugar 163.3, Protein 0.9
ROASTED BEET JAM
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Time 2h30m
Yield 2 half-pints.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.
BEET, RHUBARB, AND GINGER SOUP
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Provided by Nigella Lawson
Categories HarperCollins Soup/Stew Rhubarb Beet Cumin Ginger Vegetarian Vegan Dairy Free Tree Nut Free Soy Free Spring Summer Fall
Yield Makes 1.5 liters
Number Of Ingredients 9
Steps:
- Break or cut each rhubarb stalk into 2 or 3 pieces, just so they fit in the saucepan, and set aside. Wash the beets, remove the stalks and leaves (see p.199 for what to do with them), and trim each beet, cutting away the barnacly bits; there's no need to peel. Roughly chop into ¾-inch chunks. Peel the onion and roughly chop it.
- Warm the oil in a decent-sized saucepan or Dutch oven that comes with a tightly fitting lid-I use one of 10 inches diameter-and cook the onion for about 10 minutes over medium-low heat, stirring frequently. It won't soften much in that time, but enough for now.
- Peel and roughly chop the garlic, and stir it into the pan of onions. Cook for about 2 minutes, then stir in the cumin and tumble in the rhubarb and beets. Add the water and salt, turn the heat to high and bring to a boil. Once it's bubbling, turn the heat down, clamp on the lid, and let it all cook at a robust simmer until the beets are utterly, utterly soft. This always takes more time than you'd think: I'd reckon on 1½ hours, though it easily could take longer.
- With a stick blender (and if yours comes with a soup-blending attachment, so much the better), blitz until you have a smooth and velvety ruby soup.
- If the skin's tough, peel the ginger with the tip of a teaspoon, then coarsely grate it onto a plate. Moving fast, get out a piece of paper towel and spoon half the grated ginger into the center, then bring together the edges of the paper and twist. Holding this little swag bag over the soup, press on it to squeeze out the intense juice. Now get another square of paper towel, and do the same with the remaining half of grated ginger. Taste for seasoning, ladle out into waiting bowls, and drizzle over each a little horseradish cream or green tahini sauce as you wish.
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- Put chopped rhubarb and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice. This can be overnight in the fridge or several hours on the countertop.
- Put into a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolour the jam) over medium high heat and bring to a boil, stirring occasionally.
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