CHERRY RHUBARB JAM
This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season-it's so delicious on toast and muffins. -Faye Sampson, Radcliffe, Iowa
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB JELLY
I help help my husband with the pouring and skimming for this jelly-my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. -Jean Coleman, Ottawa, Ontario
Provided by Taste of Home
Time 30m
Yield 8 half-pints.
Number Of Ingredients 4
Steps:
- Grind the rhubarb in a food processor or grinder. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place rhubarb in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 3-1/2 cups. Pour juice into a Dutch oven; add sugar and, if desired, food coloring. , Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; let stand a few minutes. Skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with hot water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
RHUBARB CHERRY JELLY
An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this.
Provided by Nancy
Categories Jams and Jellies
Time P1DT45m
Yield 32
Number Of Ingredients 4
Steps:
- Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.n
- Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.n
Nutrition Facts : Calories 164.7 calories, Carbohydrate 42.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 16.9 mg, Sugar 31.5 g
RHUBARB JELLY
Make and share this Rhubarb Jelly recipe from Food.com.
Provided by MummaKat
Categories Jellies
Time 40m
Yield 6 250 mL jam jars
Number Of Ingredients 5
Steps:
- prepare juice by placing rhubarb and water in a large stainless steel saucepan on high heat.
- bring to a boil then simmer for 5 minutes, then remove from heat.
- pour through a strainer lined with cheesecloth, then tie up the rhubarb pulp into a "bag" and hang to drip overnight.
- clean jars, lids and rings in hot, soapy water. put jars in cannng kettle and bring to a boil. put lids and rings in a bowl of very hot water.
- measure juice. you should have 850 mL, if not add water to reach desired amount.
- combine juice and sugar in a large stainless steel saucepan, mixing well.
- add butter, to reduce foaming.
- bring juice and sugar to a full rolling boil over high heat.
- add liquid pectin, squeezing pouches until totally empty.
- continue to boil for 1 full minute, then remove from heat.
- skim foam from jelly.
- pour into 250 mL jars to 1 cm from rim, wipe tops if necessary.
- seal with lid, tighten ring fingertip tight.
- bring canning kettle back to a boil, process for 10 minutes.
- remove from water and place on a towel to stand for 24 hours. Enjoy!
RHUBARB CHERRY JAM
Make and share this Rhubarb Cherry Jam recipe from Food.com.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 4 pints
Number Of Ingredients 4
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture in a large kettle.
- Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
- Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
- Add the can of pie filling, and stir thoroughly until mixed through.
- Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
- Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
- Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Nutrition Facts : Calories 983.6, Fat 0.5, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 249.9, Fiber 4.2, Sugar 201.6, Protein 2.2
RHUBARB CHERRY JELLY
An unusual and delicious treat made with cherry gelatin and cherry pie filling in addition to fresh rhubarb. My family always liked this.
Provided by Nancy
Categories Jams and Jellies
Time P1DT45m
Yield 32
Number Of Ingredients 4
Steps:
- Place rhubarb in a large bowl. Pour sugar over top and stir to coat. Cover bowl and refrigerate overnight.n
- Place rhubarb mixture in a pot and cook over medium heat until tender, stirring frequently. Stir in pie filling and gelatin, and bring mixture to a boil. Pour into a shallow pan and allow to cool in refrigerator. When jelly is cool, pack into jars or plastic containers. Can be refrigerated or frozen.n
Nutrition Facts : Calories 164.7 calories, Carbohydrate 42.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 16.9 mg, Sugar 31.5 g
SURE.JELL RHUBARB JELLY RECIPE
Create something deliciously sweet with this SURE-JELL Rhubarb Jelly Recipe from My Food and Family. Our rhubarb jelly recipe is perfectly spreadable!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes 5 (1-cup) jars or 80 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 jars well before filling.
- Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
- Stir pectin into juice 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. Add 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 5 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 lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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