My Rhubarb Jam
05-22-2014, 06:21 AM
#1
Super Member
Thread Starter
Join Date: Oct 2008
Location: Van. Island, BC
Posts: 1,420
My Rhubarb Jam
I used about 7+ little jars.
12 sticks of Rhubarb, cut into 3-4 inch lengths. Nuked with about an ounce of water for 3 min. Dumped it into my large cooking pot. Ran my hand held chopper through the mushy rhubarb. Added a large bottle of strawberrt jam. Let boil gently for about 10 min. Then added a tabl. of lemon juice & a pkg. of strawberry jello.Simmer another 10 min. add 1/2 cup sugar or to taste if needed. It is so good. I'm not much of a jam maker. I just remember my mom using jello instead of Certo.
12 sticks of Rhubarb, cut into 3-4 inch lengths. Nuked with about an ounce of water for 3 min. Dumped it into my large cooking pot. Ran my hand held chopper through the mushy rhubarb. Added a large bottle of strawberrt jam. Let boil gently for about 10 min. Then added a tabl. of lemon juice & a pkg. of strawberry jello.Simmer another 10 min. add 1/2 cup sugar or to taste if needed. It is so good. I'm not much of a jam maker. I just remember my mom using jello instead of Certo.
05-23-2014, 05:22 AM
#3
Junior Member
Join Date: Jan 2008
Posts: 116
I've already made two batches of this jam. Love it on soda crackers. And with peanut butter.
3 c. cut-up rhubarb
1/2 c. water
Boil this or 2 to 3 min. (until mushy)then mash with a potato masher
Add 2 1/2 c. sugar
Bring to boil about 3 min. to dissolve sugar.
Remove from heat and stir in
3 oz. pack raspberry jello (can be any flavor)
Stir well and cool slightly.
Put in jars
Makes about 4 1/2 c.
Refrigerate. I've kept it I several months.
3 c. cut-up rhubarb
1/2 c. water
Boil this or 2 to 3 min. (until mushy)then mash with a potato masher
Add 2 1/2 c. sugar
Bring to boil about 3 min. to dissolve sugar.
Remove from heat and stir in
3 oz. pack raspberry jello (can be any flavor)
Stir well and cool slightly.
Put in jars
Makes about 4 1/2 c.
Refrigerate. I've kept it I several months.
05-23-2014, 09:06 AM
#5
Junior Member
Join Date: Aug 2013
Location: State of Jefferson
Posts: 135
STRAWBERY - RHUBARB FREEZER JAM
4 heaping cups chopped rhubarb into large heavy pot with VERY LITTLE water, just to cover bottom of pan. simmer until soft, WATCH CAREFULLY
2 + /- cups of chopped strawberries
measure out rhubarb and strawberries to measure exactly 4 cups total, add 1 tsp grated orange peel, stir together and set aside.
measure out 3 cups of sugar into large heavy pot, add 1 package low sugar Sure Jell and mix well, stir in 1 cup water
and bring to boil, boil for 1 minute on med - high stirring constantly. Remove from heat and stir in rhubarb mixture, stir 1 minute. pour into hot jars LEAVING 1/2 INCH HEAD SPACE, cap and cover jars with towel and leave on counter
24 hours. Shake gently to distribute fruit. FREEZE 1 YEAR+/- OR REFRIGERATE 3 WEEKS.
EXCELLENT ON VANILLA ICE CREAM BUT KILLER ON CHEESECAKE!!!
4 heaping cups chopped rhubarb into large heavy pot with VERY LITTLE water, just to cover bottom of pan. simmer until soft, WATCH CAREFULLY
2 + /- cups of chopped strawberries
measure out rhubarb and strawberries to measure exactly 4 cups total, add 1 tsp grated orange peel, stir together and set aside.
measure out 3 cups of sugar into large heavy pot, add 1 package low sugar Sure Jell and mix well, stir in 1 cup water
and bring to boil, boil for 1 minute on med - high stirring constantly. Remove from heat and stir in rhubarb mixture, stir 1 minute. pour into hot jars LEAVING 1/2 INCH HEAD SPACE, cap and cover jars with towel and leave on counter
24 hours. Shake gently to distribute fruit. FREEZE 1 YEAR+/- OR REFRIGERATE 3 WEEKS.
EXCELLENT ON VANILLA ICE CREAM BUT KILLER ON CHEESECAKE!!!
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