Vanilla Rhubarb Jam Recipes
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
EASY RHUBARB JAM
This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!
Provided by XSTCH3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
- After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 44.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 29.9 mg, Sugar 43 g
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 JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
VANILLA RHUBARB JAM
Make and share this Vanilla Rhubarb Jam recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 25m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Sterilize your jars in a large pot of boiling water. If you're making refrigerator jam (it will keep nicely unprocessed in the fridge for 2-3 months), skip this step.
- In a 4-quart, non-reactive pot, bring the rhubarb, sugar and tea to a boil. Add the vanilla bean, lemon and salt to the pot and let it bubble gently for about ten minutes (on my stove, this means I set it to medium-high).
- After ten minutes have elapsed, add the pectin, stir to combine and let cook for a few more minutes.
- At this point, dip a spoon in the jam and see how it coats the back of the spoon. If you get a nice, even sheet, the jam is done.
- You can also taste at this point, to see if you like the balance of flavors. Add a little more lemon juice if you feel it needs additional brightening.
- Pour into hot jars, wide mouth and rings to remove any spillage and apply lids/rings. Process in a hot water bath for ten minutes.
- Remove from water and let cool.
- It's delicious on toast. If yours turns out more syrup-y than jammy, serve with pancakes or waffles and tell everyone you did it on purpose.
Nutrition Facts : Calories 1039.3, Fat 0.7, SaturatedFat 0.2, Sodium 51.8, Carbohydrate 267.1, Fiber 7.2, Sugar 253.1, Protein 3.1
STRAWBERRY RHUBARB AND VANILLA JAM
Jellies, James & Chutneys - Preserving the Harvest. makes 2 ¼ pound. Variation: replace the vanilla with 2 ounces fresh ginger.
Provided by dicentra
Categories Strawberry
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Cut the rhubarb into 1 inch slices. Slice the strawberries.
- In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
- Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
- Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
- Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
- Remove from heat, skim off any foam and stir in the vanilla seeds.
- Let cool for 5 minutes before ladling into hot sterilized jars and seal.
Nutrition Facts : Calories 2995.4, Fat 1.7, SaturatedFat 0.3, Sodium 26.5, Carbohydrate 768.5, Fiber 14.7, Sugar 742.2, Protein 5.5
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