Whatever Rhubarb Freezer Jam Recipes

SURE.JELL RHUBARB JAM

SURE.JELL Rhubarb Jam image

Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.

Provided by My Food and Family

Categories Home

Time 3h5m

Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Number Of Ingredients 5

Ingredients

4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb)
1 cup water
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl

Steps:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

RHUBARB JAM

Rhubarb Jam image

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

Ingredients

2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

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

RASPBERRY RHUBARB FREEZER JAM

Raspberry Rhubarb Freezer Jam image

The recipe is changed from a Certo Liquid Pectin recipe. Original recipe was for strawberry rhubarb jam. Times are estimates.

Provided by tasb395

Categories Raspberries

Time 30m

Yield 4 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups crushed raspberries
1/2 cup rhubarb, unpeeled finely chopped
4 cups granulated sugar
1 envelope certo liquid pectin
1 tablespoon lemon juice

Steps:

Thoroughly crush raspberries, one layer at a time. We actually sieved raspberries until we had 1 cup without seeds and then crushed enough with seeds to equal 1 1/2 cups. We wanted some seeds, just not a lot.
Finely chop unpeeled rhubarb.
In large mixing bowl stir together prepared fruit and sugar.
Let stand 10 minutes.
Add Certo Liquid Pectin and lemon juice. Stir 3 minutes.
Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature 24 hours or till set.
Notes" No-cook jam may be stored in the refrigerator for up to 3 weeks or can be kept in the freezer for 6-8 months.
Sterilized containers are not required for no-cook jams, they simply need to be washed in hot soapy water and rinsed before use. Plastic freezer containers, or glass jars with tight-fitting lids that are no larger than 2 cups can be used.

Nutrition Facts : Calories 802, Fat 0.3, Sodium 3.1, Carbohydrate 206.4, Fiber 3.3, Sugar 201.9, Protein 0.7

FREEZER RHUBARB JAM

Freezer Rhubarb Jam image

Can add or substitute Mulberrys or Strawberrys. Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. Very interesting!

Provided by MadCity Dale

Categories Low Protein

Time 20m

Yield 4 pints

Number Of Ingredients 4

Ingredients

3 cups rhubarb, fine diced
2 1/2 cups sugar
1/2 cup water
3 ounces strawberry gelatin

Steps:

Bring water and rhubarb to a boil. Add sugar and return to a rolling boil stirring often.
Cook for 2 minutes stirring constantly, then add Jello and stir well.
Pour into freezer containers leaving 1/4 inch headspace.

Nutrition Facts : Calories 583.9, Fat 0.2, SaturatedFat 0.1, Sodium 104.8, Carbohydrate 148.4, Fiber 1.6, Sugar 144, Protein 2.5

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