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
RHUBARB JELLY
Rhubarb jelly captures the taste of the spring rhubarb harvest in a jelly for year-round enjoyment.
Provided by Ashley Adamant
Time 2h20m
Number Of Ingredients 11
Steps:
- Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
- Simmer rhubarb and water for about 20 minutes, until the rhubarb has completely fallen apart.
- Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you've collected 4 cups of juice.
- Pour the rhubarb juice back into a saucepan and bring it to a boil.
- For a full sugar recipe, add the pectin and sugar into the boiling juice.
- If using Pomona's pectin, add the calcium water to the rhubarb juice and then mix the powdered pectin with the sugar separately, then add the sugar to the boiling juice.
- Regardless of the pectin choice, return the juice/sugar/pectin mixture to a boil and boil hard for 1-2 minutes, stirring constantly.
- Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
- Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.
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 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!
STRAWBERRY-RHUBARB JAM
Strawberries and rhubarb are a quintessential spring pairing and making jam with them is a wonderful way to preserve some of their bright flavor long after the season is over. In this recipe, we've bumped up the tart rhubarb to help balance the sweetness of the strawberries and sugar. We've also suggested ways to boost the flavor with simple mix-ins. This jam makes a delicious topping for ice cream or yogurt, or a simple and elegant way to fill a cake in place of frosting.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.
RHUBARB AND MUSCAT JELLY
Provided by Nigella Lawson : Food Network
Categories dessert
Time 7h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Put the rhubarb into a large ovenproof dish. I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job. Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil. Bake for 1 hour. Take out of oven, remove lid, and let cool.
- Strain carefully into a large measuring cup. I find this gives about 3 cups. Put the pulp aside (you can freeze it for use in the custard or trifle). If using granulated gelatin, soften it in 1/4 cup of the Muscat, about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice. Pour the remaining Muscat into the juice to bring it up to 3 3/4 cups; if not using granulated gelatin, add the Muscat as is to the juice to the required measurement. Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat.
- Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold. Soak gelatin leaves in a dish of cold water until softened. Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil. Squeeze out the gelatin leaves and whisk into the syrup. When they've dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything's well enough blended, you can pour from the cup to the pan and back into the cup again. Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight.
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 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 & CUSTARD JELLY
The classic flavour combination takes centre stage in this wobbly pudding with creamy and fruity set layers
Provided by Cassie Best
Categories Dessert, Dinner
Time 40m
Yield Makes 1 jelly to serve 4-6
Number Of Ingredients 12
Steps:
- Very lightly grease a 1-litre jelly mould with oil, then make the rhubarb layer. Put the rhubarb and caster sugar in a pan with 250ml water, cover with a lid and simmer for 5-8 mins until the rhubarb is really soft, then remove from the heat. Put the gelatine in a small bowl of very cold water to soften.
- Line a large sieve with muslin or a J-cloth, place over a bowl and pour in the rhubarb liquid, then leave to drip through. Once all the liquid has dripped through, return the juice to the pan over a low heat. If your rhubarb juice isn't very pink, you can add a drop of food colouring. Once soft, remove the gelatine from the water and squeeze out any excess, then add to the warm rhubarb juice, stirring until the gelatine dissolves. Pour half the rhubarb liquid into your jelly mould and put in the fridge to set for 3 hrs. Leave the remaining rhubarb juice at room temperature.
- Meanwhile, make the custard layer. Put the milk, cream, and vanilla pod and seeds in a pan, heat gently until just simmering, then remove from the heat. Soak the gelatine in a bowl of very cold water. In a large bowl, whisk the sugar, egg yolks and custard powder until smooth and pale. Pour over the warmed milk, whisking to combine. Pour the hot mixture into the pan and heat gently until thickened slightly, then remove from the heat. Remove the gelatine leaves from the water, squeeze out any excess liquid, add to the custard and stir well. Leave to cool.
- Once the first layer of jelly has set, pour over half the cooled custard layer. Chill for a further 3 hrs.
- Repeat the process with the remaining jelly, making sure each layer is well set before you add the next. If the jelly starts to set at room temperature, you can reheat it very gently on the hob - just make sure it doesn't boil, as this will stop the gelatine from setting. Once the jelly has had its total setting time, ease the edges away with your fingers, then turn out onto a plate (you may have to give a little jiggle to dislodge the jelly) and serve.
Nutrition Facts : Calories 575 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 57 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
EASY RHUBARB JAM
This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!
Provided by XSTCH3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
- After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 44.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 29.9 mg, Sugar 43 g
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 JELLO JAM
My grandmother's infamous recipe, which she kindly taught me to make years ago. Who knew that it was so quick and fail-proof? Great on toast, and excellent on homemade pancakes!
Provided by Sheba Girl
Categories Vegetable
Time 20m
Yield 10-20 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 317.4, Fat 0.1, Sodium 43.4, Carbohydrate 80.7, Fiber 1.2, Sugar 77.9, Protein 1.3
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