Maple Rhubarb Jam Recipes

RHUBARB & VANILLA JAM

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.

RHUBARB JAM

Steps:

• Cut rhubarb on bias so it doesn't become stringy.
• Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
• Stir and boil 10 minutes then remove from heat.
• Stir in Jello until dissolved.
• Pour into jars and seal with lids or place open jars into the freezer.

RHUBARB-PINEAPPLE JAM

Steps:

• Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

RHUBARB JAM

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

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.

PINEAPPLE-RHUBARB JAM

Steps:

• In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-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. Bring to a boil; process for 10 minutes. Remove jars and cool.

MAPLE RHUBARB JAM

Steps:

• In a baking dish, stir together rhubarb, sugar, maple syrup, wine, lemon juice and vanilla bean.
• Bake on lower rack of 350* oven, stirring once gently, until bubbly and thickened, about 90 minutes.
• Let cool, scrape vanilla bean into jam and discard bean. Stir to combine before serving.

MAPLE RHUBARB BLONDIES RECIPE BY TASTY

Steps:

• Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
• In a large saucepan, melt butter over medium heat for 5-7 minutes or until browned, remove from heat. Working in the saucepan add sugars and whisk until combined. Quickly whisk in eggs, one at a time to prevent scrambling. Add vanilla, lemon juice, flours and salt and whisk again until smooth. Pour into the prepared heart-shaped pan, set aside.
• To a medium bowl add jam, maple syrup and food colouring, mix. Reserve ½ cup of mixture for later. Add 2 tbsp of blondie batter to the original medium bowl and mix until combined.
• Dollop rhubarb and batter mixture in a random pattern on top of the blondie in the heart-shaped pan. Use a butter knife to swirl in a decorative pattern vertically and horizontally, keeping your knife on the surface of the blondie. Bake at 350F for 25-30 minutes until golden brown.
• Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!