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 FREEZER JAM
Use this easy and delicious recipe for tangy rhubarb freezer jam, with no canning required. Enjoy this jam with toast, ice cream, or on roast pork.
Provided by Leda Meredith
Categories Breakfast Brunch Jam / Jelly
Time 8h30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
- Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
- Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.
Nutrition Facts : Calories 22 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 5 g, Fat 0 g, ServingSize 1 1/2 pints (48 servings), UnsaturatedFat 0 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 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
FREEZER RHUBARB JAM
Can add or substitute Mulberrys or Strawberrys. Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. Very interesting!
Provided by MadCity Dale
Categories Low Protein
Time 20m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Bring water and rhubarb to a boil. Add sugar and return to a rolling boil stirring often.
- Cook for 2 minutes stirring constantly, then add Jello and stir well.
- Pour into freezer containers leaving 1/4 inch headspace.
Nutrition Facts : Calories 583.9, Fat 0.2, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 148.4, Fiber 1.6, Sugar 144, Protein 2.5
SURE.JELL RHUBARB JAM
Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
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.)
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-PINEAPPLE JAM
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.
Provided by STARAJOY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
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.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g
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 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.
30 MINUTES TO HOMEMADE CERTO STRAWBERRY-RHUBARB FREEZER JAM
Made with fresh strawberries and rhubarb, lemon juice, sugar and fruit pectin, this easy-to-make jam can be frozen for up to a year.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
- Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)
- Fill all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g
More about "rhubarb freezer jam recipes"
RHUBARB FREEZER JAM - HOOSIER HOMEMADE
From hoosierhomemade.com
4.4/5 (175)Category JamServings 3Total Time 20 mins
RHUBARB FREEZER JAM RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (8)Total Time 12 hrsServings 6Calories 37 per serving
RHUBARB FREEZER JAM RECIPE
From crecipe.com
STRAWBERRY RHUBARB FREEZER JAM ~ 2 LOW SUGAR RECIPES
From theselfsufficienthomeacre.com
RASPBERRY RHUBARB JAM RECIPE - LOW SUGAR - WINDING CREEK RANCH
From windingcreekranch.org
STRAWBERRY RHUBARB JAM - THE COUNTRY COOK
From thecountrycook.net
STRAWBERRY-RHUBARB FREEZER JAM | MIDWEST LIVING
From midwestliving.com
STRAWBERRY RHUBARB FREEZER JAM - THE BUSY BAKER
From thebusybaker.ca
RHUBARB FREEZER JAM - FREEZER JAM PECTIN - BERNARDIN
From bernardin.ca
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
STRAWBERRY-RHUBARB FREEZER JAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
THE MOST DELICIOUS RHUBARB JAM RECIPE – WITH FRESH OR …
From thenewlighterlife.com
RHUBARB FREEZER JAM RECIPE - RECIPETIPS.COM
From recipetips.com
RHUBARB FREEZER JAM (EASY!) | VANILLA AND BEAN
From vanillaandbean.com
BEST RHUBARB JAM RECIPE - HOW TO MAKE RHUBARB JAM - DELISH
From delish.com
EASIEST RHUBARB JAM RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
GINGER LOVERS' RHUBARB FREEZER JAM | CLUB HOUSE CA
From clubhouse.ca
HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR
From littleyellowwheelbarrow.com
STRAWBERRY-RHUBARB FREEZER JAM | BETTER HOMES & GARDENS
From bhg.com
EASY TO MAKE STRAWBERRY RHUBARB FREEZER JAM - GETTY STEWART
From gettystewart.com
STRAWBERRY-RHUBARB FREEZER JAM | CLUB HOUSE CA
From clubhouse.ca
HOW TO FREEZE RHUBARB | RHUBARB JAM RECIPE [VIDEO] | RADA CUTLERY
From radacutlery.com
EASY RHUBARB JAM WITH NO PECTIN - COMFORT & PEASANT
From comfortandpeasant.com
ORANGE RHUBARB FREEZER JAM | CHEZ CARR CUISINE
From chezcarrcuisine.com
STRAWBERRY RHUBARB FREEZER JAM - MAD IN CRAFTS
From madincrafts.com
HOMEMADE SMALL BATCH LOW SUGAR RHUBARB JAM | TEN ACRE BAKER
From tenacrebaker.com
FREEZER FRIENDLY: RHUBARB JAM & STRAWBERRY JAM - SIMPLY REBEKAH
From simplyrebekah.com
STRAWBERRY-RHUBARB FREEZER JAM RECIPE | MYRECIPES
From myrecipes.com
STRAWBERRY RHUBARB FREEZER JAM RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
94 RHUBARB IDEAS IN 2022 | RHUBARB, RHUBARB RECIPES, RHUBARB …
From pinterest.ca
STRAWBERRY RHUBARB FREEZER JAM - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
BLUEBERRY-RHUBARB FREEZER JAM | BETTER HOMES & GARDENS
From bhg.com
EASY STRAWBERRY RHUBARB FREEZER JAM - DENIM WITH LACE
From denimwithlace.com
EASY RHUBARB JAM (THREE INGREDIENTS, NO PECTIN) - FUSS FREE FLAVOURS
From fussfreeflavours.com
QUICK AND EASY STRAWBERRY RHUBARB FREEZER JAM - THE PURPOSEFUL …
From thepurposefulmom.com
GRANDMA'S RHUBARB JAM (FREEZER JAM) RECIPE
From recipeland.com
RASPBERRY RHUBARB JAM (SMALL BATCH, NO ADDED PECTIN) - KELLY NEIL
From kellyneil.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