RHUBARB FREEZER JAM
Use this easy and delicious recipe for tangy rhubarb freezer jam, with no canning required. Enjoy this jam with toast, ice cream, or on roast pork.
Provided by Leda Meredith
Categories Breakfast Brunch Jam / Jelly
Time 8h30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
- Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
- Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.
Nutrition Facts : Calories 22 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 5 g, Fat 0 g, ServingSize 1 1/2 pints (48 servings), UnsaturatedFat 0 g
RHUBARB & GINGER JAM
This delicious jam is a perfect late winter pick-me-up combining seasonal forced rhubarb with health-boosting ginger
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 2h35m
Yield Makes 4 x 450g jars
Number Of Ingredients 5
Steps:
- Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
- Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
- Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
- To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
- Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.
Nutrition Facts : Calories 55 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
MARY'S FREEZER RHUBARB JAM
This is super easy to whip up and almost tastes like candy. You can use any kind of jello that you like - raspberry, strawberry or cherry.
Provided by Hill Family
Categories Low Protein
Time 30m
Yield 2 qts
Number Of Ingredients 4
Steps:
- Simmer the rhubarb, sugar and pineapple for 20 minutes. Remove from the heat, add the jello - stir in until dissolved. Let cool slighttly and then place in freezable containers and place in freezer.
Nutrition Facts : Calories 2518.2, Fat 1, SaturatedFat 0.2, Sodium 477.3, Carbohydrate 640.7, Fiber 9.6, Sugar 615.5, Protein 12.1
RHUBARB JAM
This rhubarb jam, pure and simple, with the consistency of apple butter, is a rhubarb lover's delight. This jam also freezes well, but it will probably get eaten up before making it to the freezer. Fabulous!
Provided by CHOLLOW
Categories Jams and Jellies
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
- Ladle into hot sterile jars; seal with the 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
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