SAVORY RHUBARB CONSERVE
Savory Rhubarb Conserve is a low-sugar cooked conserve made with Pomona's Universal Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona's Pectin. She says: "This rhubarb conserve is a savory one - sweet, sour, spicy, and a little bit pungent, all at the same time. It's like a chutney, really, and I use it in the same way."
Provided by Shelby Collings
Number Of Ingredients 18
Steps:
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona's pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Rinse the rhubarb stalks. Slice the stalks lengthwise in to strips, then dice.
- In a large sauce pan, combine diced rhubarb, diced onion, raisins, vinegar, orange juice, orange zest, minced ginger root, mustard seed, allspice, cardamom, cloves, coriander, turmeric, salt, and black pepper. Put a lid on the pan and bring mixture to a boil over high heat. Then reduce heat and simmer, still covered, for 15 minutes, stirring occasionally.
- Remove the sauce pan from the heat. Transfer the mixture into a bowl or other heat-proof container, then measure out 4 cups of the mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the mixture back into the sauce pan. Add the calcium water and stir to combine.
- Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- Put the sauce pan on the stove and bring the rhubarb mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve the pectin.
- Add remaining 1½ cups sugar once pectin is dissolved. Stir well and return to a boil. Once the conserve returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with conserve, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to "fingertip tight" (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
- Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.
RHUBARB CONSERVE RECIPE - (4.3/5)
Provided by mangia_g2
Number Of Ingredients 8
Steps:
- In a 3 quart saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat, until sugar is dissolved. Bring to a boil, stirring. Reduce heat. Simmer, uncovered and stirring occasionally, for 30-45 minutes or until thick. Sterilize four 8 oz jars. Ladle immediately, filling to 1/2" of top. You may can these or just refrigerate.
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.
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
RHUBARB-STRAWBERRY CONSERVE
Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
- Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
RHUBARB & VANILLA JAM
Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe
Provided by Sarah Cook
Categories Breakfast, Condiment, Snack
Time 1h
Yield Makes 3 x 1lb jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
RHUBARB CONSERVE
Make and share this Rhubarb Conserve recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 32m
Yield 10 half pints, 113 serving(s)
Number Of Ingredients 10
Steps:
- Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil.
- Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.
Nutrition Facts : Calories 52.1, Fat 0.3, Sodium 4.1, Carbohydrate 12.6, Fiber 0.3, Sugar 11.6, Protein 0.2
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
GRANDMA JOY'S RHUBARB CONSERVE
Make and share this Grandma Joy's Rhubarb Conserve recipe from Food.com.
Provided by Notherjack
Categories Fruit
Time 50m
Yield 6 pints
Number Of Ingredients 5
Steps:
- The original recipe calls for the oranges and the lemon to be put whole through a grinder. I use a food processor.
- Mix all ingredients well in a large stock pot.
- Boil for 20 minutes.
Nutrition Facts : Calories 1311.7, Fat 18.1, SaturatedFat 2.5, Sodium 240.1, Carbohydrate 293.1, Fiber 8.6, Sugar 276.3, Protein 8.5
More about "rhubarb conserve recipe 435"
RHUBARB RECIPES | JAMIE OLIVER
From jamieoliver.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: RHUBARB …
From bernardin.ca
CANNING RHUBARB (HOW TO PRESERVE RHUBARB)
From whereismyspoon.co
BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM …
From delish.com
EASY RHUBARB FREEZER JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASIEST (AND QUICKEST) RHUBARB JAM RECIPE - CHRISTINA'S …
From christinascucina.com
MAPLE-RHUBARB CONSERVE - VANILLA AND BEAN
From vanillaandbean.com
RHUBARB AND PINEAPPLE CONSERVE - A HUNDRED YEARS AGO
From ahundredyearsago.com
RHUBARB AND VANILLA JAM RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SIMPLE RHUBARB JAM RECIPE, EASY FREEZER JAM - GLENDA EMBREE
From glendaembree.com
RHUBARB CONSERVE RECIPE | RECIPELAND
From recipeland.com
RHUBARB CONSERVE - RECIPE | COOKS.COM
From cooks.com
TEN WAYS TO USE AND PRESERVE SPRING RHUBARB - FOOD IN JARS
From foodinjars.com
RHUBARB JAM ~ THREE WAYS! - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
RHUBARB CONSERVE - RECIPE | COOKS.COM
From cooks.com
RHUBARB JAM CANNING RECIPES TO STOCK YOUR PANTRY
From anoffgridlife.com
RHUBARB CONSERVE RECIPE - RECIPES.NET
From recipes.net
RHUBARB CONSERVE - FARM BELL RECIPES
From farmbellrecipes.com
HOW TO MAKE RHUBARB JAM – WITH AND WITHOUT PECTIN
From farmhouseandblooms.com
THE RHUBARB COMPENDIUM: RHUBARB JAM RECIPES
From rhubarbinfo.com
9+ WAYS TO PRESERVE AND USE RHUBARB - ROOTSY NETWORK
From rootsy.org
STRAWBERRY RHUBARB CONSERVE - EDIBLE FINGER LAKES
From ediblefingerlakes.com
30 RHUBARB RECIPES - ALL THE THINGS YOU CAN MAKE WITH RHUBARB
From simplelifeofacountrywife.com
EASY RHUBARB JAM (THREE INGREDIENTS, NO PECTIN) - FUSS FREE FLAVOURS
From fussfreeflavours.com
HOW TO PREPARE RHUBARB: 12 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
EASY RHUBARB JAM WITH NO PECTIN - COMFORT & PEASANT
From comfortandpeasant.com
PRESERVING RHUBARB - PENN STATE EXTENSION
From extension.psu.edu
STRAWBERRY RHUBARB CONSERVE - BERNARDIN
From bernardin.ca
12+ RHUBARB CANNING RECIPES - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
RHUBARB ORANGE CONSERVE | CANADIAN LIVING
From canadianliving.com
RHUBARB CONSERVE RECIPE
From free-recipes.co.uk
RHUBARB CONSERVE | RECIPE | RHUBARB DESSERTS, RHUBARB RECIPES, …
From pinterest.ca
RHUBARB AND GOOSEBERRY JAM RECIPE - GARDEN, TEA, CAKES, …
From gardenteacakesandme.co.uk
RHUBARB CONSERVE – VINTAGE RECIPE CLIPPING « RECIPECURIO.COM
From recipecurio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search