cinson7

Hi I have been making rhubarb jam all day and it is not getting very thick yet So I have anther question why is there pineapple in the jam, and can you use pears instead if anyone has a favorite rhubarb jam recipe I am will to try it Thank you

Tartan

I am NOT a jam maker but somewhere in the dusty catacombs of my mind, there is a warning about fresh pineapple in jello not letting it jell. I wonder if this is the same for jam or jelly?

barny

I have made fresh pear Jam. I just went by the directions on the pectin box.

Elisabrat

use half raspberries half rhubard. it may be one of those jams that takes a while to set. ALSO pectin is very very time confined. If you over cook a jam you actually cook the pectin out of it so cooking it beyond the set time may not be a good thing. if in two weeks your jam has not set you can recook it again with more pectin following the rules of the pectin. Rhubarb has a LOT of water in it so its a thinner product once cooked down anyways and I always use canned diced pineapple in my apricot jams and it sets fine. I just made some rhubarb chipotle marinade with Jaba and it had raspberries and rhubarb onions garlic and diced chipotle in adobo sauce and it came out marvelous. We canned that and use it on bbq stuff.

Elisabrat

http://www.pickyourown.org/raspberry_chipotle_sauce.htm

check out this site for jam recipes and other things you can can. Bet you can find out more on rhubarb there

shake_n_bake

Rhubarb Jam

5c diced rhubarb
3c sugar

Stir and let stand overnight. Bring to a rolling boil and boil for 15 minutes. Remove from heat and stir in a small box of cherry gelatin. Pack in jars.

OldHairTwister

My friend makes "Strawberry Bluebarb" Jam. Equal parts of Strawberries, Blueberries & Rhubarb with sugar and Certa. Don't know any measurements. She says "just follow the recipe". Is there one on the bottle?

Steady Stiching

Interesting reading....bought my first rhubarb plant a few weeks ago (selvaged from a dry heap of half dead plants from the nursery. It came back to life with a little tlc and will be fine. Not sure how big they have to be to harvest the stalks, as it is now its in a 6 inch pot. Will transfer to ground in fall.

GingerK

Not exactly related to the jam question, but I have heard that soaking the cut rhubarb in baking soda and water, helps neutralize the sourness so that you do not need as much sugar. Has anyone ever done this, what was the soda to water to rhubarb ratio, and did it work??

shake_n_bake

Go where you get your canning jars and look for the ball's blue cookbook.