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-ORANGE MARMALADE
Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized 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 with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
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 ORANGE JELLY
I've made this slightly tart jelly twice since the recipe appeared in the June 2006 issue of Canadian Living magazine. I used an orange from Africa with red pulp & the red portion of my rhubarb - hence a nice red jelly. I topped up the liquid with Grand Marnier but you could also use orange juice. We love it on toast but I'm going to try it as a glaze on a pork loin roast!
Provided by CountryLady
Categories Jellies
Time 30m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot.
- Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes.
- Mash any chunks with a potato masher or immersion blender.
- Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours.
- If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur.
- Mix pectin crystals with ¼ cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot.
- Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute.
- Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving ¼ inch head space.
- Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight.
- Boil in boiling water canner for 10 minutes.
Nutrition Facts : Calories 498.8, Fat 0.5, SaturatedFat 0.1, Sodium 25.6, Carbohydrate 127.5, Fiber 4.9, Sugar 112.5, Protein 2.1
RHUBARB JAM MADE WITH CANDY ORANGE SLICES NO PECTIN REQUIRED!
This is a fun recipe that kids love to help make and the easy thing is that they can without worry about them being burned in the jam making process. Simple as pie and taste excellent even if I do say so myself lol
Provided by WyomingMoonDust
Categories < 30 Mins
Time 25m
Yield 7 8 oz jars
Number Of Ingredients 4
Steps:
- Cut candy slices into small pieces.
- Mix and cook approximately 20 minnutes or until it starts to set up.
- Seal in prepared jars.
Nutrition Facts : Calories 574.8, Fat 0.2, SaturatedFat 0.1, Sodium 6, Carbohydrate 147.6, Fiber 1.9, Sugar 143.7, Protein 0.9
ORANGE-RHUBARB-CARDAMOM JAM
Rhubarb is a farm-stand favorite for me. I bring it home by the armload for jams and syrups. Tip: Seek out the ruby red stalks. This jam will taste fine if made with green stalks but won't be as pretty.
Provided by Marisa McClellan
Time 1h5m
Yield 24
Number Of Ingredients 6
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Tumble rhubarb, orange segments, and orange zest into a wide, nonreactive 8-quart pot. Whisk together sugar, pectin, and cardamom in a small bowl, then stir into pot until combined.
- Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. Remove pot from heat and check for set.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 42.1 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 1.5 mg, Sugar 40 g
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EASY ORANGE AND RHUBARB JAM - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (2)Total Time 19 minsCategory Preserves And Canning RecipesCalories 618 per serving
- Prepare rhubarb: Discard the leaves, they are poisonous. Wash, dry and roughly chop the stalks. Place them in a food processor.
- Prepare oranges: Remove the thick orange peel and the outer white thin peel with a small knife. Remove all the pits. Chop roughly and place in the food processor.
- Sterilize jars: Do it before starting to cook the marmalade. Place upside down on clean kitchen towels.
RHUBARB-ORANGE JAM (4 INGREDIENTS!) / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
Cuisine AmericanTotal Time 35 minsCategory Jam / Canning And PreservingCalories 47 per serving
- Prep the rhubarb and oranges. Wash and drain rhubarb, then cut off the leafy tops and the root ends from the rhubarb stalks. Discard. Slice rhubarb into 1/2 inch chunks. Rinse oranges. Cut them in half and take out the seeds. Juice the oranges (you will need 1 cup of fresh squeezed orange juice) Remove the peel from one of the orange halves. Remove the white part (pith) from the peel. Slice the peel into very thin little pieces.
- Place the chopped rhubarb, fresh squeezed orange juice and orange peel slivers in a large saucepan. Cover the pan, and cook on a low simmer for about 3 minutes (the rhubarb should be tender when done). Stir in 6 Tablespoons of pectin powder, and stir until fully mixed. Turn the heat up to medium-high, and cook jam mixture until it comes to a boil. Once it reaches a full boil, add the sugar to the pan all at once, stirring well, until the sugar dissolves. Continue cooking the jam until the mixture reaches a FULL ROLLING BOIL (meaning it continues to boil even when stirring). Boil this for 1 minute. stirring constantly while boiling. After one minute, remove the pan from the heat. Use a spoon to skim off any foam that has appeared on top of the jam mixture (and discard).
- Canning jars should be sterilized and preheated before filling. Ladle hot jam mixture into your prepared, hot canning jars. Leave 1/4 inch headspace for each jar. Remove any air bubbles by running a plastic utensil down through jam. Completely wipe the jar rim clean. Put the jar lid and ring on jar. Tighten lid to fingertip tight. Place jars on rack in hot water bath canner over simmering water (180 degree F). Repeat with remaining jars.
- Make sure jars are on rack in simmering water. Water should cover the top of the jars by an inch. (Add boiling water to pan if necessary to completely cover tops of jars). Turn the heat to medium-high. Put a lid on the canner and bring it to a rolling boil. Once boiling, process jars (1/2 pint) for 10 minutes. Turn the heat off and take the lid off the pan. Let the jars sit in pan for 5 minutes to slightly cool. Remove jars from canner (don't try to re-tighten the lids if they have loosened up). Let the jars cool on a dish towel on the counter for 12 hours (don't put hot jars right onto countertop). You should hear each jar "ping" as it seals. Check jars for secure seal after they have cooled for 12 hours. Label jars and store.
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