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Rhubarb Jam Recipes

Jams

 
Rhubarb Jam 1
Ingredients:

3 lbs of chopped up rhubarb
3 lbs sugar
2 small lemons
1 1/2 oz. root ginger
Cooking Instructions:
Chop the rhubarb into small chunks and place them in a preserving pan with the sugar. Heat the pan slowly whilst stirring all the time. Keep stirring until all the sugar is dissolved. Thinly grate the lemon rinds, then add them and the lemon juice to the pan. Bruise the ginger (a light thumping with a rolling pin works well), put it in a muslin bag, (or a tied up teatowel if nothing else is available) and add it to the pan. Bring to the boil and keep boiling until the jam sets when tested. Skim the scum off the surface if necessary. Remove the ginger in its bag, then pour the jam into prepared jars.
Rhubarb Jam 2
Ingredients:

3 lbs rhubarb
1 lb seedless raisins
2 lbs sugar
2 lemons or some lemon juice.
Cooking Instructions:
Clean the rhubarb and chop into 1 inch long chunks. Wash the raisins, remove any stalks and chop the fruits finely. Put the rhubarb into a pan and heat slowly until you can see the juices escaping. When the juices are flowing, increase the temperature and simmer until the rhubarb is soft. Add the sugar, the juice from the lemons and the raisins.  Bring slowly to the boil, stirring all the time until the sugar is fully dissolved. Bring to the boil and continue boiling until setting point is reached. Pour into warm jars and seal well.
Simple Rhubarb Jam
Ingredients:

5 c Rhubarb
1 sm Jello powder
3 c White sugar
Cooking Instructions:
Cook rhubarb and then add sugar, mixing well. Add Jello and stir until dissolved. Seal in jars.
Rhubarb Freezer Jam
Ingredients:

4 c Sugar
1 pk Strawberry jello (6 oz)
5 c Rhubarb, cut fine
Cooking Instructions:
Stir rhubarb and sugar together and let stand overnight. Then boil 10 to 15 minutes. Remove from stove and add strawberry jello and stir till dissolved. Fill jars, leaving room for expansion. Cool and put in freezer.
Amish Rhubarb Jam
Ingredients:

5 c Rhubarb, diced
4 c Sugar
6 oz Jello, strawberry
Cooking Instructions:
Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal.
Rhubarb Apricot Jam
Ingredients:

2 c Dried apricots
8 c Sugar
6 c Cooked rhubarb
Cooking Instructions:
Soak apricots overnight. In the morning cut in half and add the cooked rhubarb. Place all in a kettle, adding the sugar and cook at medium heat for 20 to 30 minutes or until desired thickness. Pour into hot jars and seal.
Rhubarb Banana Jam
Ingredients:

4 c Cooked rhubarb
2 lg Bananas, cut fine
6 c Sugar
Cooking Instructions:
Mix well and bring to boil and boil for 35 minutes or until thick. Pour into hot jars and seal.
Rhubarb Blueberry Jam
Ingredients:

5 cups diced fresh or frozen rhubarb
1 cup water
5 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (6 ounces) raspberry gelatin
Cooking Instructions:
In a large kettle, combine rhubarb and water. Cook over medium-high heat for four minutes or until the rhubarb is tender. Add sugar and bring to a boil for two minutes. Stir in pie filling. Remove from the heat; cool for ten minutes. Add gelatin and mix well. Pour hot jam into hot jars, leaving a 1/4 inch headspace on top. Adjust caps. Process for 15 minutes in a boiling water bath.
Rhubarb and Fig Jam
Ingredients:

7 lb Rhubarb (abt. 6 quarts), leaves removed,  stalks trimmed, cut in pieces
1 lb Dried figs, cut in fine shreds
11 c Sugar
1 c Mixed candied fruit peel, chopped
Cooking Instructions:
Mix rhubarb, figs and sugar in an earthenware crock or large jar. Cover and let stand all night. The next day, boil the mixture for at least an hour, or until very thick. Add the candied peel before the mixture is taken off the heat. Pour jam into warm jars and cover.
Rhubarb and Ginger Jam
Ingredients:

1 kg (2 lb 4oz) trimmed Rhubarb, chopped
1 kg (2 lb 4oz) Sugar
600 ml (1 pint) Water
100 g (4 oz) Crystallised Ginger, chopped
25 g (1 oz) Root Ginger
2 Small Lemons, juice only
Cooking Instructions:
Trim and chop the rhubarb. Bruise the ginger well and tie in a muslin bag. Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water. Bring to the boil. Boil, stirring occasionally for 15 minutes or until the fruit is tender.
 Remove the muslin bag. Add the chopped crystallised ginger. Return to the boil and simmer until the rhubarb is clear, stirring frequently. Test for a set, when the setting point is reached, remove from the heat. Skim the surface with a slotted spoon. Pot the jam into sterilised jars.
Rhubarb Ginger Jam 1
Ingredients:

3 pounds rhubarb
3 Tablespoons minced fresh ginger
4 drops red food color
1 package pectin
5 cups sugar
Cooking Instructions:
Chop rhubarb into 1/2 inch chunks. Place in large stock pot with 1/4 cup water and cook until rhubarb is soft. Add ginger and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). Add sugar all at once, and bring back to a full rolling boil. Cook, stirring constantly, for 2 full minutes. Remove from heat and add food color. Place in steamed jars with new lids, invert for 5 minutes.
Rhubarb Ginger Jam 2
Ingredients:

2 pounds rhubarb, washed, trimmed and cut crosswise into 1-inch pieces
2 to 2 1/2 cups sugar, according to taste
1/2 cup coarsely chopped crystallized ginger
Zest of 1 lemon
Cooking Instructions:
Combine the ingredients in medium, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Reduce the heat to medium and cook at least 20 minutes (it may take as long as 40 minutes), stirring often, until the mixture thickens and mounds on a spoon.
Rhubarb Ginger Jam 3
Ingredients:

1 1-pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Cooking Instructions:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes. Transfer to bowl. Cover; chill. Can be prepared 1 week ahead. Keep chilled.
Rhubarb Gooseberry Jam
Ingredients:

2 cup finely chopped rhubarb
1/2 cup water
2 cup stemmed gooseberries, coarsely chopped
2 tbl strained fresh lemon juice
5 1/2 cup granulated sugar
1(3-ounce) pouch liquid fruit pectin
Cooking Instructions:
Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Place rhubarb and water in a large, nonaluminum pot. Bring to a boil over high heat, reduce heat, cover and boil gently for 3 minutes. Stir gooseberries, lemon juice and sugar into the rhubarb. Return to a full boil over high heat and boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Ladle the hot jam into 1 hot jar at a time, leaving a 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (at 1,000 to 3,000 feet, process for 15 minutes; 3,000 to 6,000 feet, for 20 minutes; above 6,000 feet, for 25 minutes).
Rhubarb and Loganberry Jam
Ingredients:

2 lbs prepared Rhubarb
¼ pint Water
3 tbsp Lemon Juice (1 Lemon)
2 lbs Loganberries
5 ¾ lbs Sugar
1 bottle Certo
Cooking Instructions:
Wash and chop the rhubarb very finely. Place in a preserving pan with the water and lemon. Bring to the boil and simmer gently for a few minutes until the rhubarb is tender. Crush the loganberries and add to the rhubarb together with the sugar. Heat slowly until the sugar has dissolved then bring to a full rolling boil. Boil rapidly for 3 minutes. Remove from the heat and stir in the Certo. Allow to cool slightly to prevent the fruit from floating. Skim, pot and cover in the usual way.
Rhubarb Orange Jam
Ingredients:
4 c Rhubarb, diced
2 1/2 c Sugar
8 ea Oranges
Cooking Instructions:
Wash rhubarb and dice. Put oranges through food chopper. Mix fruit and sugar in large saucepan. Cook to boiling point, then reduce heat and cook slowly for 2 hours or until jam is thick and clear. Pour into hot jars and seal.
Rhubarb and Pineapple Jam
Ingredients:

8 c Rhubarb, cut up
4 c Sugar
2 c Chopped pineapple
Cooking Instructions:
Mix all together and boil till jam stage, about 30 minutes. Pour into hot jars and seal.
Pineapple-Rhubarb Jam
Ingredients:

1 pineapple
1 orange
1 lemon
7 c. cut-up rhubarb
7 c. sugar
Cooking Instructions:
Remove top from pineapple. Cut pineapple into wedges and remove core. Cut rind and eyes from wedges. Cut unpeeled orange and lemon into quarters; discard seeds. Grind pineapple, orange and lemon in food chopper, using medium blade. Mix with rhubarb and sugar. Cover and refrigerate for 5 hours. Heat fruit mixture to boiling in Dutch oven. Over medium heat, stir gently until jam thickens about 25 minutes. Pour immediately into jars and seal.
Rhubarb Pineapple Jam
Ingredients:

4 c. or 2 lb. rhubarb
1 lg. can crushed pineapple

1 box Sure Gel
4 1/2 c. or 2 lb. sugar
Cooking Instructions:
Cut rhubarb fine. Add crushed pineapple and cook until soft in large pan. Stir in Sure Gel. Stir over high heat until mixture boils hard. At once stir in sugar. Bring to a full rolling boil (tumbling hard boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Take off heat and let cool down. Then skim off foam and put in jars. Can be frozen or sealed. This is a soft jam.
Spiced Rhubarb Pineapple Jam
Ingredients:

5 c. rhubarb, diced
3/4 c. crushed pineapple
1/8 tsp. allspice
4 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves
Cooking Instructions:
Mix rhubarb and sugar. Let stand several hours or overnight. Cook 15 minutes. Add pineapple and spices and cook until thick (jam consistency), about 15 minutes. Put in jars and seal.
Rhubarb-Raisin Jam
Ingredients:

3 lbs rhubarb
1 lb seedless raisins
2 lbs sugar
Juice of 2 lemons
Cooking Instructions:
Clean the rhubarb and chop into 1 inch long chunks. Wash the raisins, remove any stalks and chop the fruits finely. Put the rhubarb into a pan and heat slowly until you can see the juices escaping. When the juices are flowing, increase the temperature and simmer until the rhubarb is soft. Add the sugar, the juice from the lemons and the raisins. Bring slowly to the boil, stirring all the time until the sugar is fully dissolved. Bring to the boil and continue boiling until setting point is reached. Pour into warm jars and seal well.
Rhubarb-Raspberry Jam
Ingredients:

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon fresh lemon juice
1 1/2-pint basket raspberries
1/2 teaspoon ground cardamom
Cooking Instructions:
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.
Rhubarb, Rose and Strawberry Jam
Ingredients:

2 lb Rhubarb, trimmed weight
1 lb Small strawberries, slightly underripe
1/2 lb Highly scented rose petals
1 1/2 lb Sugar
4 sm Juicy lemons
Cooking Instructions:
Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way.
Rhubarb Strawberry Jam 1
Ingredients:

1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes)
6 and 1/2 cups sugar
1/2 bottle liquid pectin
Cooking Instructions:
Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender (about 1 minute). Sort and wash fully ripe strawberries; remove stems and caps. Crush berries. Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim. Fill and seal containers. Process 5 minutes in boiling water bath.
Rhubarb-Strawberry Jam 2
Ingredients:

2 pounds strawberries (4 cups, mashed)
2 pounds rhubarb (8 cups, 1/2 inch pieces)
6 cups sugar
Cooking Instructions:
Wash fruit. Cut rhubarb into 1/2 inch pieces. Cover rhubarb with half of the sugar and let stand 1 to 2 hours. Crush berries and mix with remaining sugar and combine with rhubarb. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thick. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Rhubarb-Strawberry Jam 3
Ingredients:

1 qt Fresh strawberries
6 1/2 c  Sugar
1 lb Rhubarb
1 Pouch liquid pectin
1/4 c  Water
Cooking Instructions:
Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. Immediately cover jars with hot canning lids. Screw bands on firmly. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. Remove jars from canner and let cool. Check seals and store in a cool, dry place.
Asian Rhubarb Jam
Ingredients:

1 lb Rhubarb finely chopped
3 cup Granulated sugar
1/2 tsp Five spice powder
1/4 cup Chopped candied ginger
 Dash hot pepper sauce
3 tbl Lemon juice
Cooking Instructions:
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars, seal.
Blueberry and Rhubarb Jam
Ingredients:

1.00 l rhubarb (about 700 g)
2.00 l blueberries (about 1.4 kg)
250.00 ml water
1.00 l sugar
Cooking Instructions:
Trim rhubarb; cut in 1 cm pieces. Combine fruits. Add water; bring to boil and cook 10 min. Add sugar, stirring to dissolve. Bring to boil, stirring frequently. Boil to jam stage (about 15 min). When jam stage is reached remove from heat. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.
Blueberry-Rhubarb Jam
Ingredients:

8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tbl Lemon juice
1 c Water
4 c Granulated sugar
Cooking Instructions:
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal.
Black Currant and Rhubarb Jam
Ingredients:

1.00 l rhubarb (about 700 g)
1.00 l black currants (about 800 g)
650.00 ml water
1625.00 ml sugar
Cooking Instructions:
Trim rhubarb, cut in 1 cm pieces. Combine fruits. Add water; bring to boil and cook 10 min. Add sugar, stirring to dissolve. Bring to boil, stirring frequently. Boil to jam stage (about 3 1/2 min). When jam stage is reached remove from heat. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.
Easy Rhubarb Jam
Ingredients:

2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 ea Orange, rind and juice of
Cooking Instructions:
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal.
Old Rhubarb Jam
Ingredients:

15 c Rhubarb, cut up
8 ea Oranges
14 c Sugar
1 c Walnuts
Cooking Instructions:
Put oranges through food chopper. Put sugar and oranges over rhubarb and let soak overnight. Next morning cook slowly for 1 1/2 hours. Add walnuts and put in hot jars.
Oriental Rhubarb Jam
Ingredients:

1 lb Rhubarb finely chopped
1/2 ts Five spice powder
Dash hot pepper sauce
3 c Granulated sugar
1/4 c Chopped candied ginger
3 tb Lemon juice
Cooking Instructions:
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars, seal.
Peach Rhubarb Jam
Ingredients:

2 Qt. Sliced or fresh rhubarb, 1 inch pieces
4 c Sugar
1 can Peach pie filling (21 oz.)
1 pk Orange flavored gelatin
Cooking Instructions:
In a large bowl, combine rhubarb and sugar; allow to stand over night. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
Raspberry Rhubarb Jam
Ingredients:

3 lb Rhubarb
2 1/2 c Sugar
1/2 c Water
2 Oranges, juice and rind
2 c Raspberries
Cooking Instructions:
Skin and cut rhubarb into 1/2 inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.
 

Jams

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