Rhubarb Apricot Jam Recipes

RHUBARB APRICOT JAM

Steps:

• Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again.
• Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
• Inspect 6 half-pint 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.
• Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
• Pack rhubarb-apricot jam into the prepared 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 spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and 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 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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.

RHUBARB APRICOT JAM

Steps:

• Cut the dried apricots into small chunks (I quartered the small ones, cut the bigger ones into 6 pieces).
• Put all the ingredients into a pot, bring to a hard simmer.
• Simmer until the jam reaches the desired consistency.
• Ladle hot jam into clean half pint jars.
• Process in a hot water bath for 10 minutes.

STRAWBERRY-RHUBARB JAM

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.

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.

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.

HOMEMADE APRICOT JAM

Steps:

• Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.
• Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.
• Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.
• Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

HABANERO APRICOT JAM

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

SURE.JELL RHUBARB JAM

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 jars well before filling.
• Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
• Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring 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, stirring constantly. 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 a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)