RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES
A low sugar sweet and tart jam that will tickle your taste buds.
Provided by Amber
Categories jam, side dish,
Number Of Ingredients 6
Steps:
- To begin you need fresh raspberries, and rhubarb.
- Raspberries do not need to be crushed, as they will mix well during the cooking process
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- Prepare your jars and lids according to canning directions and have them ready to go.
- Begin heating the water for the water bath in your canner.
- In a large sauce pan combine Raspberries, rhubarb, butter, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Skim off any excess foam
- pour into prepared jars leaving ⅛" from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars of jam in a water bath according to your elevation needs.
- Remove Jars and place upright on a towl to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refridgerated and is not shelf stable.
RHUBARB RASPBERRY JAM
My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 60
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any 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 and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g
PINEAPPLE-RHUBARB JAM
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 7 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY JAM
Get jammin' with this super-easy fruit spread!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 16m
Yield 6
Number Of Ingredients 6
Steps:
- Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
- Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg
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.
RASPBERRY RHUBARB JAM
I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. -LaVonne Van Hoff, Rockwell City, Iowa
Provided by Taste of Home
Time 40m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight., Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly., Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool., Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB-RASPBERRY JAM
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
- Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.
RASPBERRY RHUBARB FREEZER JAM RECIPE
Provided by á-69516
Number Of Ingredients 5
Steps:
- In lrg sauce pan combine rhubarb and sugar. Let stand 15 mins. Turn on heat to med-high and bring mixture to a boil. Boil uncovered for 10 mins. Stir frequently. Meanwhile in small bowl add cold water and sprinkle gelatin over. Let gelatin dissolve for at least 3 mins. Add raspberries and gelatin mix to rhubarb and boil 5 mins more or until thickened. Stir frequently. Let cool and ladle into half pint jars.
RHUBARB-RASPBERRY JAM
Categories Condiment/Spread Low Sodium Raspberry Spring Summer Rhubarb Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.
- Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. (Jam can be made 1 week ahead. Store in covered container in refrigerator.)
RASPBERRY RHUBARB FREEZER JAM
The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.
Provided by tasb395
Categories Raspberries
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
- Finely chop unpeeled rhubarb.
- In large mixing bowl stir together prepared fruit and sugar.
- Let stand 10 minutes.
- Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
- Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
- Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
- Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.
Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7
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
SURE.JELL RASPBERRY-RHUBARB JAM
Have you heard? Raspberry-rhubarb jam showcases a match made in heaven. You'll be pleasantly surprised by our SURE.JELL Raspberry-Rhubarb Jam!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
RHUBARB, STRAWBERRY, RASPBERRY JAM
I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.
Provided by Countrywife
Categories Jellies
Time 3h30m
Yield 16 pints
Number Of Ingredients 5
Steps:
- Slice the strawberries and rhubarb if using fresh fruit. Set aside.
- Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
- Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
- Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
- Ladle into hot canning jars. Cover with hot lids and bands.
- Process in a water bath for 20 minutes.
- Remove and allow to cool. Listen for the "pops".
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