STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
RHUBARB-STRAWBERRY CONSERVE
Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
- Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
STRAWBERRY RHUBARB JAM
This tangy Strawberry Rhubarb Jam recipe is a favorite with my family. They'll put it on almost anything, but especially like it on muffins or buttermilk biscuits. -Deb Kooistra, Kitchener, Ontario
Provided by Taste of Home
Time 30m
Yield 5-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.
Nutrition Facts : Calories 57 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY RHUBARB JAM
A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.
Provided by Dannygirl
Categories Strawberry
Time 25m
Yield 6-9 500mL jars
Number Of Ingredients 4
Steps:
- Let jars, rims and lids stand in hot water until they are ready to be filled.
- Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
- Stir pectin into fruit.
- Bring to a rolling boil.
- Using a blender wand or hand masher break up the rhubarb.
- Add sugar.
- Return to a full boil and boil 1 minute.
- (It will increase in size.).
- After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
- Put rims and seals on jar and tighten as much as possible.
- Invert jars for 5 minutes then turn upright.
- Let sit for 24 hours before serving.
RHUBARB CONSERVE RECIPE - (4.3/5)
Provided by mangia_g2
Number Of Ingredients 8
Steps:
- In a 3 quart saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat, until sugar is dissolved. Bring to a boil, stirring. Reduce heat. Simmer, uncovered and stirring occasionally, for 30-45 minutes or until thick. Sterilize four 8 oz jars. Ladle immediately, filling to 1/2" of top. You may can these or just refrigerate.
STRAWBERRY RHUBARB PRESERVES
Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 60 ounces
Number Of Ingredients 6
Steps:
- In a large bowl, add the rhubarb and sugar; stir to coat evenly.
- Cover the bowl, and place it in the refrigerator overnight.
- The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
- Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
- Add the crushed pineapple, and cook for an additional 5 minutes.
- Turn off the stove, add the boxes of dry gelatin powder, and mix well.
- Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
- Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
- Yields: 7-1/2 cups of preserves.
- Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.
Nutrition Facts : Calories 72.7, Sodium 13.9, Carbohydrate 18.5, Fiber 0.4, Sugar 17.8, Protein 0.4
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.
STRAWBERRY RHUBARB JAM
Steps:
- Place the strawberries and rhubarb in a large microwave-able bowl. Sprinkle fruit with sugar and toss evenly. Microwave on high for 10 to 12 minutes.
More about "rhubarb strawberry conserve recipes"
STRAWBERRY-RHUBARB JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
34 SWEET AND SAVORY STRAWBERRY-RHUBARB RECIPES
From tasteofhome.com
STRAWBERRY RHUBARB JAM - BUTTER & BAGGAGE
From butterandbaggage.com
STRAWBERRY RHUBARB JAM QUICK AND EASY NO PECTIN RECIPE
From planted365.com
RHUBARB CONSERVE RECIPE - RECIPES.NET
From recipes.net
STRAWBERRY RHUBARB JAM - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
STRAWBERRY AND RHUBARB JAM - ONLY CRUMBS REMAIN
From onlycrumbsremain.com
SMALL BATCH STRAWBERRY RHUBARB JAM - FLAVOR THE MOMENTS
From flavorthemoments.com
STRAWBERRY RHUBARB CONSERVE - EDIBLE FINGER LAKES
From ediblefingerlakes.com
STRAWBERRY RHUBARB JAM RECIPE - SAVORING THE GOOD®
From savoringthegood.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
STRAWBERRY RHUBARB JAM - SMALL BATCH - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
STRAWBERRY RHUBARB JAM RECIPE - NORTHERN HOMESTEAD
From northernhomestead.com
STRAWBERRY RHUBARB JAM | CANADIAN LIVING
From canadianliving.com
EASY STRAWBERRY RHUBARB JAM (NO PECTIN) - CROWDED KITCHEN
From crowdedkitchen.com
HOMEMADE STRAWBERRY RHUBARB JAM - DISH 'N' THE KITCHEN
From dishnthekitchen.com
TRADITIONAL NEWFOUNDLAND RHUBARB AND STRAWBERRY JAM
From bonitaskitchen.com
STRAWBERRY RHUBARB JAM {LOW-SUGAR} - SUSTAINABLE COOKS
From sustainablecooks.com
THE BEST STRAWBERRY RHUBARB JAM RECIPE YOU’LL EVER MAKE
From outdoorapothecary.com
STRAWBERRY RHUBARB JAM (FREEZER RECIPE) - EMILY LAURAE
From emilylaurae.com
STRAWBERRY AND RHUBARB JAM | BRITISH RECIPES | GOODTO
From goodto.com
STRAWBERRY-RHUBARB PRESERVES | RHUBARB | BOSTON ORGANICS
From bostonorganics.grubmarket.com
STRAWBERRY RHUBARB JAM - THE COUNTRY COOK
From thecountrycook.net
RHUBARB STRAWBERRY JAM RECIPE (NO PECTIN) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
STRAWBERRY RHUBARB PRESERVE RECIPE - CHICKEN FRIED KITCHEN
From chickenfriedkitchen.com
EASY STRAWBERRY RHUBARB JAM - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
STRAWBERRY RHUBARB JAM - ALL THINGS MAMMA
From allthingsmamma.com
LOW SUGAR STRAWBERRY RHUBARB JAM RECIPE - BUSY CREATING …
From busycreatingmemories.com
RHUBARB JAM CANNING RECIPES TO STOCK YOUR PANTRY
From anoffgridlife.com
HOW TO MAKE STRAWBERRY RHUBARB JAM - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
RHUBARB AND STRAWBERRY JAM | JAM RECIPES
From jam-recipes.co.uk
STRAWBERRY RHUBARB JAM - SPEND WITH PENNIES
From spendwithpennies.com
AMISH STRAWBERRY RHUBARB JAM RECIPE - PLUM DELUXE
From plumdeluxe.com
STRAWBERRY RHUBARB JAM RECIPE - SIMPLYCANNING
From simplycanning.com
STRAWBERRY-RHUBARB JAM | WHOLEFULLY
From wholefully.com
RHUBARB & STRAWBERRY JAM - A DELICIOUS NO PECTIN JAM! FAB FOOD 4 …
From fabfood4all.co.uk
STRAWBERRY RHUBARB JAM - DAVID LEBOVITZ
From davidlebovitz.com
STRAWBERRY RHUBARB MUFFINS - SAVOR THE BEST
From savorthebest.com
THE RHUBARB COMPENDIUM: RHUBARB JAM RECIPES
From rhubarbinfo.com
STRAWBERRY RHUBARB JAM RECIPE MADE WITH ONLY 4 SIMPLE …
From oldworldgardenfarms.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