RHUBARB RASPBERRY JAM
My favorite jam. I pick and freeze rhubarb in the spring and then wait for raspberry season in July. It's so yummy, I make two batches of this every summer.
Provided by Mlooman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 60
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, raspberries, and lemon juice in a large pot. Let sit until sugar begins to dissolve, about 5 minutes. Bring to a boil; cook, stirring often, about 15 minutes. Add raspberry-flavored gelatin; stir until dissolved, 1 to 2 minutes. Remove jam from heat.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and place jars 2 inches apart into the water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until completely cool, about 2 hours. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 17.7 g, Fiber 0.7 g, Protein 0.3 g, Sodium 5.4 mg, Sugar 16.5 g
JELL-O® RHUBARB-BERRY JAM
Cook together fresh rhubarb, sugar and water combined with strawberry gelatin in this rhubarb-berry jam. JELL-O® Rhubarb-Berry Jam is a great canning idea.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES
A low sugar sweet and tart jam that will tickle your taste buds.
Provided by Amber
Categories jam, side dish,
Number Of Ingredients 6
Steps:
- To begin you need fresh raspberries, and rhubarb.
- Raspberries do not need to be crushed, as they will mix well during the cooking process
- The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
- Prepare your jars and lids according to canning directions and have them ready to go.
- Begin heating the water for the water bath in your canner.
- In a large sauce pan combine Raspberries, rhubarb, butter, lemon juice, and sure jell pectin.
- Stir constantly
- Heat until it comes to a rolling boil.
- Add sugar
- Return to a boil and boil for 1 minute, stirring constantly
- Remove from heat
- Skim off any excess foam
- pour into prepared jars leaving ⅛" from rim
- Wipe edges of jars
- Apply lids to an exact fit
- Process jars of jam in a water bath according to your elevation needs.
- Remove Jars and place upright on a towl to cool completely.
- After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refridgerated and is not shelf stable.
SURE.JELL RASPBERRY-RHUBARB JAM
Have you heard? Raspberry-rhubarb jam showcases a match made in heaven. You'll be pleasantly surprised by our SURE.JELL Raspberry-Rhubarb Jam!
Provided by My Food and Family
Categories Home
Time 45m
Yield about 9 (1-cup) jars or 144 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 well before filling.
- Crush raspberries thoroughly, one layer at a time. Finely chop unpeeled rhubarb. Combine fruits; measure exactly 5 cups prepared fruit mixture into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit mixture 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. Stir in 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 10 min. Remove jars and place upright on 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 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, STRAWBERRY, RASPBERRY JAM
I got the recipe from the Ball Blue Book many, many years ago. It's a truly incredible jam. The strawberries can't be left whole because that's where the pectin is. The skins have to be broken.
Provided by Countrywife
Categories Jellies
Time 3h30m
Yield 16 pints
Number Of Ingredients 5
Steps:
- Slice the strawberries and rhubarb if using fresh fruit. Set aside.
- Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
- Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
- Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
- Ladle into hot canning jars. Cover with hot lids and bands.
- Process in a water bath for 20 minutes.
- Remove and allow to cool. Listen for the "pops".
RHUBARB RASPBERRY JAM, LOWER SUGAR
Rhubarb and raspberry jam - an aromatic, fruity and lower sugar jam/preserve to celebrate the short rhubarb season.
Provided by Adina
Categories Preserves and Canning Recipes
Time 25m
Number Of Ingredients 4
Steps:
- If you want to remove the raspberry seeds, read the blog post for instructions. However, I don't do it, too much trouble.
- Start by preparing your jars. I had enough jam to fill 4 large jars, if your using smaller you will probably need about 8. Wash and sterilize them, including the lids, and place them on a clean kitchen towel until ready to fill.
- Clean and chop the rhubarb into small pieces.
- Place the rhubarb in a very large pot, bring to a boil and cook for about 5 minutes or until soft, stirring from time to time.
- In the meantime mix 100 g/ 3.5 oz of the sugar with the pectin in a jar. Place the lid on and shake very well to ensure that everything is mixed well. (Note)
- Add the raspberries to the rhubarb pot and puree the mixture with an immersion blender. Add the sugar-pectin mixture, mix very well and bring to a boil while stirring continuously.
- When it starts to boil, set the timer and cook for 3 minutes while stirring all the time.
- Add the rest of the sugar, bring to a boil again and continue boiling for another 2 minutes while stirring all the time.
- Transfer immediately to the prepared jars.
- Can the jam if desired. Either in a canner or in a waterbath.
Nutrition Facts : ServingSize 1 large jar, Calories 665 kcal, Carbohydrate 168 g, Protein 4 g, Fat 2 g, Sodium 36 mg, Fiber 17 g, Sugar 136 g, UnsaturatedFat 1 g
RHUBARB-RASPBERRY JAM
Tart rhubarb and sweet raspberries are the seasonal jam pairing you never knew you needed. Make a batch while the produce is ripe and store it in your fridge (or freezer) for later use as a spread on toast, as a side to cheese plates, and in desserts like the rolled pavlova pictured here.
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 30m
Yield Makes 2 1/2 Cups
Number Of Ingredients 5
Steps:
- Bring rhubarb, raspberries, sugar, lemon zest and juice, and salt to a boil in a heavy pot, stirring often. Cook, continuing to stir often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, 8 to 10 minutes.
- Let cool completely, about 2 hours. Refrigerate in an airtight container until cold, at least 4 hours and up to 1 month, or freeze up to 3 months.
RASPBERRY RHUBARB JAM
I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. -LaVonne Van Hoff, Rockwell City, Iowa
Provided by Taste of Home
Time 40m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine rhubarb and sugar; cover and refrigerate overnight., Place saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until rhubarb is tender. Meanwhile, rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly., Stir in gelatin and pie filling into rhubarb mixture. Bring to a boil. Remove from heat; cool., Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.
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 & RASPBERRY JELLY
An easy peasy fun recipe for the family this Easter!
Categories Dessert
Time 19m
Yield 6 Servings
Number Of Ingredients 4
Steps:
- 1.Peel rhubarb and cut into pieces. 2.Boil with 500 ml of water and cook gently for about 10 minutes. 3.Add frozen raspberries and cook for another 5 minutes. 4.Add fruits with liquid to a juice cloth and drain, then squeeze out, collecting the juice.5.Mix the collected juice with lemon juice, measure 750 ml (possibly fill with a little water) and mix with preserving sugar in a tall pot. 6.Bring to a boil and cook with stirring for 4 minutes bubbly. 7.Add the raspberry spirit and fill the jelly immediately to the brim with hot rinsed glasses. 8.Close well and turn 5 minutes on the lid. Then turn over and let cool. Additional Requirements: Glasses/Jars for your Jelly.
RHUBARB-RASPBERRY JAM
Categories Condiment/Spread Low Sodium Raspberry Spring Summer Rhubarb Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.
- Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. (Jam can be made 1 week ahead. Store in covered container in refrigerator.)
More about "rhubarb raspberry jelly recipes"
RASPBERRY RHUBARB JAM (NO PECTIN) - BARAN BAKERY
From baranbakery.com
Reviews 2Category Truffles & BarksCuisine AmericanTotal Time 50 mins
- Chop rhubarb into small slices and place them in a large pot with the raspberries, sugar, lemon juice and salt over medium heat.
- Stir the mixture and bring it to a boil. Lower the heat to a low simmer for 10-15 minutes, stirring every 1-2 minutes so the fruit on the bottom doesn’t burn.
- Once the mixture begins to look/feel thicker (it'll be about 220F if you want to measure the temperature) remove it from the heat and pour into a heat proof bowl or jars. Remove the lemon from the jam and discard it and add the vanilla extract.
- You should have about two cups of jam. Cover and allow to cool completely to room temperature. Store the jars of jam in an airtight container in the refrigerator for 3-4 weeks.
RHUBARB, GINGER & RASPBERRY JELLY - AN EASY SEASONAL ...
From family-friends-food.com
Cuisine British, VeganTotal Time 15 minsCategory DessertCalories 32 per serving
- Put the rhubarb and ginger into a food processor and whizz thoroughly for a few minutes, scraping down a couple of times, to give a fine pulp.
- Pour the pulp and any liquid into a sieve suspended over a bowl or jug. Press and squeeze the pulp to extract the juice. I got around 250ml (approx. 1¼ cups) of juice.
- Make up the rhubarb juice to 500ml (approx. 2¼ cups) - or however much you need for your packet of jelly. Then use this liquid instead of water and follow the directions on the jelly packet.
RASPBERRY RHUBARB JAM (SMALL BATCH, NO ADDED PECTIN ...
From kellyneil.com
5/5 (1)Total Time 20 minsCategory Jams & PreservesCalories 36 per serving
- Place raspberries, rhubarb, sugar, lemon juice, and salt in a medium-sized pot. Bring to a boil over high heat and boil for 1 to 2 minutes.
- Reduce the heat to medium-high and continue to vigorously simmer for 10-15 minutes, or until you reach 220ºF (105ºC) on a thermometer. When you reach temperature, your jam will be thick and sticky. Remove from the heat.
- Carefully spoon the hot jam into a clean heatproof glass jar and cool completely, about two to three hours.
- Serve on toast, scones, stirred into yogurt, over ice cream, in between the layers of a cake, or anywhere else you like!
RASPBERRY RHUBARB JAM RECIPE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
4.8/5 (6)Category PreservesCuisine American, SouthernCalories 598 per serving
- In a 8 to 10-quart saucepan over low to medium heat, cook the raspberries and rhubarb until soft. Lightly mash the fruit with a potato masher and set the pan aside.
- Prepare a water bath canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set the bands aside.
- In a glass measuring cup, combine 2 cups of the sugar with the pectin. Add the lemon juice and sugar/pectin mixture to the berries. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down. Stirring frequently with a wooden spoon. Boil for 1 minute.
- Immediately add the remaining sugar and bring back to a full boil for 1 minute, stirring constantly. Turn the heat to low to keep the jam warm, but not cooking it any further. Skim foam if necessary.
CANNING SUMMER: RASPBERRY RHUBARB JAM – THIS AMERICAN HOUSE
From thisamericanhouse.com
Estimated Reading Time 3 mins
RASPBERRY RHUBARB JAM - YELLOW BIRCH HOBBY FARM
From yellowbirchhobbyfarm.com
Reviews 2Estimated Reading Time 3 minsCategory Canning
RASPBERRY AND RHUBARB RECIPES
From tfrecipes.com
7 BEST RASPBERRY RHUBARB JAM RECIPE | FOOD STORAGE SERIES ...
From pinterest.com
RHUBARB & GINGER JAM – COOKER APP
From cookerapp.com
SUREJELL RASPBERRY RHUBARB JAM RECIPES
From tfrecipes.com
BEST RASPBERRY RHUBARB JAM RECIPE - SHARE-RECIPES.NET
From share-recipes.net
HOMEMADE RHUBARB RASPBERRY JAM RECIPE - COOKED / …
From rhubarb-central.com
SIMPLE AND DELICIOUS RASPBERRY RHUBARB JAM (NO PECTIN ...
From thepurposefulmom.com
PRESERVED: RASPBERRY RHUBARB JELL-O JAM
From seriouseats.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