STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam 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 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. 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 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
STRAWBERRY RHUBARB JAM
This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario
Provided by Taste of Home
Time 30m
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY RHUBARB JAM
A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.
Provided by Dannygirl
Categories Strawberry
Time 25m
Yield 6-9 500mL jars
Number Of Ingredients 4
Steps:
- Let jars, rims and lids stand in hot water until they are ready to be filled.
- Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
- Stir pectin into fruit.
- Bring to a rolling boil.
- Using a blender wand or hand masher break up the rhubarb.
- Add sugar.
- Return to a full boil and boil 1 minute.
- (It will increase in size.).
- After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
- Put rims and seals on jar and tighten as much as possible.
- Invert jars for 5 minutes then turn upright.
- Let sit for 24 hours before serving.
FLAVORFUL STRAWBERRY-RHUBARB JAM
I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized 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 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB STRAWBERRY JAM
This rhubarb strawberry jam recipe is our favorite and so easy to make.
Provided by SALLY 888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h42m
Yield 24
Number Of Ingredients 3
Steps:
- In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
- Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 15.3 mg, Sugar 28.3 g
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
RHUBARB BUNDT CAKE
A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.
Provided by Kim
Categories Rhubarb Recipes
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Whisk flour, baking powder, salt, and baking soda together in a small bowl.
- Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
- Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg
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- Place all of the ingredients in a medium heavy saucepan. Bring the ingredients to a boil. Reduce the heat to medium-low, add the lemon seeds/sachet in the mixture. Continue to gently simmer the jam for about an hour, stirring occasionally, or until it reaches 220 degrees F.
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