Rhubarbraspberrymarmalade Recipes

RHUBARB RASPBERRY JAM

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.

RHUBARB MARMALADE

Steps:

• Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot 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.

RHUBARB MARMALADE RECIPE RECIPE - (4.6/5)

Steps:

• Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. Remove from heat; skim off foam. Ladle hot mixture into eight hot 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. Yield: about 8 half-pints.

RHUBARB-RASPBERRY JAM

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

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 MARMALADE

Steps:

• Wash the orange, grapefruit, and lemon well.
• Peel orange, grapefruit, and lemon. Chop the pulp, remove and discard any seeds, and place pulp in bowl. Scrape the pith from the fruit peelings and discard. Chop the peel into small pieces. Set aside.
• In a large pot, place the rhubarb and sugar. Add the citrus pulp and peel. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture thickens and reaches a sustained temperature of 217°F on a candy thermometer (see Note below for alternative testing method). Stir mixture regularly to prevent scorching. Be patient, this can take an hour or so. The marmalade may be cooked to a temperature of 220°F but it will be a thicker marmalade and less pliable to spread than if it is cooked to 217°F.
• While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 7 half-pint jars, upright, into the water. Ensure the jars are fully submerged, each jar filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.
• Meanwhile, fill the hot water canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
• When the marmalade is cooked, use a jar lifter to remove the hot jars from the water. Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼" headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
• Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1" above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Wait 4-5 minutes, until the water stops boiling then, using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the "pop" or "ping" sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.

STRAWBERRY RHUBARB MARGARITAS

Steps:

• Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary.
• Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.
• Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

RHUBARB AND ORANGE MARMALADE

Steps:

• Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required.
• Remove cinnamon sticks before pouring into sterilized glass jars and seal.

RHUBARB RAISIN MARMALADE

Steps:

• Finely grate orange and lemon peels; squeeze and reserve juices. In a Dutch oven, combine the peels, juices, sugar, rhubarb, strawberries and salt. Cook and stir over medium heat until sugar is dissolved; add raisins. Bring to a full rolling boil; cook over medium heat until thick, about 5 minutes. , Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

RHUBARB MARMALADE

Steps:

• Wash rhubarb and cut into 1 inch pieces.
• Cover with sugar and let stand overnight.
• Add remaining ingredients.
• Heat to the boiling point.
• Reduce heat and simmer about 40 minutes or until thick.
• Stir frequently to prevent burning.
• Pour into sterilized jars, seal and cool.

RHUBARB/RASPBERRY MARMALADE

Steps:

• Cut rhubarb into 1/2" pieces.
• Mix rhubarb with the sugar and let stand about 10 minutes.
• Bring to a boil in medium saucepan for 7 minutes.
• Remove from heat and add jello,mix well.
• You may have to skim foam from the top before pouring into jars.
• Pour into jelly jars.

RHUBARB MARMALADE

Steps:

• Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.

RHUBARB-RASPBERRY JAM

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.)