Holiday Plum Rhubarb Preserves Recipes

RHUBARB 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.

PLUM PRESERVES

Steps:

• Combine all ingredients in a large saucepot.
• Bring to a boil, stirring until sugar dissolves.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Ladle into hot jars, leaving 1/4 inch head space.
• Adjust two-piece lid caps.
• Process 15 minutes in a boiling water canner.

HOLIDAY PLUM RHUBARB PRESERVES

Steps:

• In a large pan combine the everything but the sugars.
• Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
• When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
• Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
• Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
• Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
• Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
• Pour into hot jars leaving 1/4 inch head space.
• Remove air bubbles.
• Adjust the caps.
• Process for 10 minutes in a boiling water canner.
• Make sure tops of jar are cover by an inch of water.
• Cool at room temperature and store in your cabinet.
• Chill after opening.

RHUBARB-PLUM JAM

Steps:

• Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.