Rhubarb Jam Using Freshtech Jam Jelly Maker Recipe 375

RHUBARB JAM

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.

RHUBARB JAM - USING FRESHTECH JAM & JELLY MAKER RECIPE - (3.7/5)

Steps:

• 1. Start freshTECH Canner, add water to water level, place 4 - 250ml jars in canner, select 'Pre-Heat', then start.(12 minutes) 2. Wash rhubarb, cut into 1/2 inch pieces. 3. Sprinkle Certo Pectin over bottom of freshTECH Jam and Jelly Maker. 4. Add prepared rhubarb, lemon juice and butter. 5. Press 'jam' button - ADD 5 MINUTES TO COOK TIME. 6. When 4 beeps sound, add sugar and place lid on pot. 7. When cooking is complete (about 21+5 minutes) ladle into prepared jars, leaving 1/4" headspace, add lids and place in canner. 8. Canner - select 'Jams & Jellies' and recipe 1, then start. (28 minutes) 9. Wait 30 minutes before starting a second batch (Jam & Jelly Maker must cool)

RHUBARB JELLY

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.

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.
• (I wash the jar lift and funnel at this time also).
• Place lids in separate saucepan, cover with water and simmer.
• (Note place lids back to back so they do not slide together like they are packed, this will make it easy to get out later.When they start to simmer turn off burner. This process softens the rubber, getting the best seal possible.).
• Chop unpeeled rhubarb finely. Place into 4 qt saucepan with water.
• Bring to boil on high heat. Reduce heat to medium, simmer 2 minutes or until rhubarb is tender.
• Measure EXACTLY 4 1/2 cups prepared rhubarb in 6-8 quart saucepan, they mean COOKED HERE.
• (I measured out 4 1/2 cups Rhubarb and found that when you cooked it of course it cooked down, so this is why I changed the ingredient list to 6 1/2 cups).
• Stir in pectin with rhubarb. Cook for 2 minutes at a roiling biol. Add sugar. Add butter to reduce foaming.
• Stirring constantly, bring to full rolling boil (a boil that does not stop when stirring) on high heat. Boil exactly 1 minute at a full rolling boil.
• Skim off foam, with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8 inch of tops.(I never fill this full, I only fill to shoulder of jar, but this is what Kraft says).
• Wipe jar rims and threads clean.Cover with two piece lids. Screw bands tightly.
• (I keep a bowl ready to spoon the extra jam, into.).
• Place jars in elevated racking canner. Lower into canner.
• Water must cover jars by 1-2 inches (more for higher altitude).
• Add boiling water if necessary (and ONLY BOILING WATER).
• Cover with lid of canner and bring to gentle boil for 10 minutes.
• Remove jars. Place upright on towel and cool completely.
• After jars cool completely check seal by pressing middles of lids with fingers.
• If lid springs back it is not sealed, refrigerate these jars.
• Kraft kitchen tips:.
• After skimming foam add a few drops red food coloring.
• Altitude chart: above 1,000 ft, increase processing time as indicated.
• 1,001 to 3,000 ft Increase processing time by 5 min.,.
• 3,001 to 6,000 ft increase processing time by 10 min.,.
• 6,001 to 8,000 ft increase processing time by 15 min.,.
• 8,001 to 10,000 ft increase processing time by 20 minutes.
• Every once in a while, you may find your jam does not set the way you expected. If your efforts resulted in a runny batch, try our remake directions to improve your jam. If your jam still does not set, you can always use it as a glaze or syrup.
• Go to Kraftfoods dot com for these instructions.
• (NOTE:Sure Jell, Certo, and MCP all have different recipes.).
• My notes are in ( ) brackets.

RHUBARB JELLO JAM

Steps:

• In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
• Add the package of jello and boil for one more minute.
• Remove from heat and let cool. Store in the refridgerator in an airtight container.

JELL-O® RHUBARB-BERRY JAM

Steps:

• 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 well before filling.
• Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
• Add gelatin; stir until dissolved. 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. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

RHUBARB & VANILLA JAM

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.

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.)

RHUBARB STRAWBERRY JAM

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.