Rhubarb Conserve Recipes
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-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 & 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 JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with 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
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
STRAWBERRY RHUBARB PRESERVES
Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 60 ounces
Number Of Ingredients 6
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 and the strawberries, in a large kettle.
- Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- Add the crushed pineapple, and cook for an additional 5 minutes.
- Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
- Yields: 7-1/2 cups of preserves.
- Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.
Nutrition Facts : Calories 72.7, Sodium 13.9, Carbohydrate 18.5, Fiber 0.4, Sugar 17.8, Protein 0.4
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