EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
EASIEST RHUBARB JAM RECIPE
A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.
Provided by Christina Conte
Categories Jams
Time 35m
Number Of Ingredients 4
Steps:
- Put a saucer in the freezer.
- Heat rhubarb and lemon juice over medium heat.
- Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
- Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
- Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
- You can let the jars cool and keep in the fridge or process them so that they're safely sealed.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, ServingSize 1 Tbsp, Sodium 0 milligrams sodium, Sugar 0 grams sugar
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 STRAWBERRY JAM
This rhubarb strawberry jam recipe is our favorite and so easy to make.
Provided by SALLY 888
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h42m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 29.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 15.3 mg, Sugar 28.3 g
RHUBARB & VANILLA JAM
Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe
Provided by Sarah Cook
Categories Breakfast, Condiment, Snack
Time 1h
Yield Makes 3 x 1lb jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
RHUBARB JAM
Make and share this Rhubarb Jam recipe from Food.com.
Provided by NHNichole
Categories Spreads
Time 25m
Yield 8-10 jars
Number Of Ingredients 3
Steps:
- Cut rhubarb on bias so it doesn't become stringy.
- Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
- Stir and boil 10 minutes then remove from heat.
- Stir in Jello until dissolved.
- Pour into jars and seal with lids or place open jars into the freezer.
Nutrition Facts : Calories 484, Fat 0.1, Sodium 102.1, Carbohydrate 122.7, Fiber 1.4, Sugar 119, Protein 2.3
RHUBARB JAM WITHOUT PECTIN
This simple rhubarb jam has just two ingredients and no added pectin.
Provided by Ashley Adamant
Categories Canning
Number Of Ingredients 2
Steps:
- Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight.
- Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot.
- Bring the juice to a simmer over medium heat and cook for a few minutes until thickened.
- Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. (You can test consistency on a small plate placed in the freezer.)
- Pour the jam into prepared canning jars with 1/4 inch headspace. Either store in the refrigerator/freezer for immediate use, or process in a water bath canner for 10 minutes for a shelf stable rhubarb jam.
RHUBARB JAM WITH FRUIT
I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.
Provided by Cindi M Bauer
Categories Fruit
Time 45m
Yield 8 half pint jars
Number Of Ingredients 5
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 in a large kettle, and bring the mixture to a boil over medium heat.
- Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
- Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
- Turn off stove, then add the dry gelatin powder to the kettle; mix well.
- Transfer the jam to the sterilized glass jars, and cover with the lids.
- Cool the jam to room temperature, before storing it in the refrigerator or freezer.
FLAVORFUL STRAWBERRY-RHUBARB JAM
I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized 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 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
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.
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.
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