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
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
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 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.
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.
More about "strawberry rhubarb preserves recipes"
BALSAMIC ROASTED STRAWBERRY RHUBARB PRESERVES - BELL' …
From bellalimento.com
STRAWBERRY RHUBARB JAM RECIPE - SIMPLYCANNING
From simplycanning.com
LOW-CARB STRAWBERRY & RHUBARB JAM | KETODIET BLOG
From ketodietapp.com
STRAWBERRY-RHUBARB JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY TO MAKE STRAWBERRY RHUBARB FREEZER JAM - GETTY …
From gettystewart.com
EASY STRAWBERRY PRESERVES RECIPE- WITH CANNING …
From thefreerangelife.com
25 SWEET SAVORY STRAWBERRY RHUBARB RECIPES …
From stayingclosetohome.com
STRAWBERRY RHUBARB CRUMB BARS - PRINCE EDWARD ISLAND PRESERVE …
From preservecompany.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
OLD-FASHIONED STRAWBERRY PRESERVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY STRAWBERRY RHUBARB JAM - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
STRAWBERRY RHUBARB JAM RECIPE - SERIOUS EATS
From seriouseats.com
RHUBARB STRAWBERRY JAM RECIPE (NO PECTIN) | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
TEN WAYS TO USE AND PRESERVE SPRING RHUBARB - FOOD IN JARS
From foodinjars.com
STRAWBERRY RHUBARB SCONES - TASTES OF HOMEMADE
From tastesofhomemade.com
9+ WAYS TO PRESERVE AND USE RHUBARB - ROOTSY NETWORK
From rootsy.org
HOW TO MAKE STRAWBERRY RHUBARB JAM - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
STRAWBERRY RHUBARB JAM RECIPE MADE WITH ONLY 4 SIMPLE …
From oldworldgardenfarms.com
STRAWBERRY-RHUBARB PRESERVES – AMERICAN SPOON
From spoon.com
HOMEMADE STRAWBERRY RHUBARB JAM - DISH 'N' THE KITCHEN
From dishnthekitchen.com
SUGAR-FREE STRAWBERRY RHUBARB JAM THAT TASTES LIKE SUMMER IN A …
From sugarfreesprinkles.com
STRAWBERRY RHUBARB PRESERVE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STRAWBERRY RHUBARB JAM RECIPE + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
LOW SUGAR STRAWBERRY RHUBARB JAM RECIPE - BUSY CREATING …
From busycreatingmemories.com
34 SWEET AND SAVORY STRAWBERRY-RHUBARB RECIPES
STRAWBERRY RHUBARB JAM QUICK AND EASY NO PECTIN RECIPE
From planted365.com
STRAWBERRY RHUBARB JAM RECIPE - BOWL ME OVER
From bowl-me-over.com
STRAWBERRY RHUBARB COMPOTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CANNING STRAWBERRY RHUBARB BUTTER - A FARM GIRL IN THE MAKING
From afarmgirlinthemaking.com
STRAWBERRY RHUBARB PRESERVES (WITH PICTURES) - INSTRUCTABLES
From instructables.com
STRAWBERRY-RHUBARB PRESERVES | RHUBARB | BOSTON ORGANICS
From bostonorganics.grubmarket.com
STRAWBERRY RHUBARB PRESERVE RECIPE - CHICKEN FRIED KITCHEN
From chickenfriedkitchen.com
STRAWBERRY RHUBARB JAM RECIPE (NO PECTIN) | FOODTALK
From foodtalkdaily.com
STRAWBERRY RHUBARB PRESERVES - RECIPE | COOKS.COM
From cooks.com
STRAWBERRY RHUBARB PRESERVE – BLAKE HILL PRESERVES
From blakehillpreserves.com
15 WAYS TO MAKE STRAWBERRY PRESERVES: A GUIDE FOR NEWBIES
From onecrazyhouse.com
STRAWBERRY RHUBARB - PRINCE EDWARD ISLAND PRESERVE COMPANY
From preservecompany.com
21 DELICIOUS RHUBARB RECIPES TO MAKE NOW • HEARTBEET KITCHEN
From heartbeetkitchen.com
STRAWBERRY RHUBARB JAM RECIPE - FOOD FANATIC
From foodfanatic.com
34 STRAWBERRY RHUBARB RECIPES THAT GO BEYOND PIE - PUREWOW
From purewow.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #jams-and-preserves #condiments-etc #fruit #american #easy #low-fat #spring #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #midwestern #healthy-2 #low-in-something
You'll also love