luey0202

Hello, does anyone out there have an easy receipe for making rhubarb jam that does not have to be refirgerated or frozen....yes once opened but for storing the made jam.. i've looked on the internet and many receipes out there but most of them have to be frozen or placed in the refrigerator once you have made it...

thanks

carhop

AH I was hoping you had some for sale my mother made rhubarb and strawberry pies and rubarb jam I haven't had any for yrs

Prism99

You need a canning recipe. Here's what I found:
http://southernfood.about.com/od/jam...r/bl30819b.htm
http://www.recipetips.com/recipe-car...hubarb-jam.asp
http://www.foodinjars.com/2010/04/ap...y-rhubarb-jam/

Hmmmm..... I've got some rhubarb but never thought of making jam with it. May have to try one of the easier methods.....

CarrieAnne

Yum, that sounds so good!

luey0202

ok thank you all very much, I think I'm going to try the one from the recipetips....sounds pretty easy and no refrigeration needed :)

dirty1mom

I make one similiar to the recipetips one. I put in crushed pineapple and use raspberry jello. PM me if you want the exact recipe. I am at work and the recipe is at hoem.

QuilterMomma

I am going to try a couple of those recipes. Thanks for sharing.

sdeaaz

I have made this for years... so good and always set... it is Strawberry Rhubarb though...

5 cups Rhubarb cut fine
1 cup water
5 cups sugar
1 can strawberry pie filling
flavored jello 2/3 oz pkg ( I use strawberry)
Cook rhubarb in water until tender, add sugar and cook a few minutes longer, stirring constantly. Add pie filling, cook 12 minutes more. Remove from heat and stir in jello until completely dissolved. Pout into prepared jars, seal, store in cool place. I have used sugar free jello and it works fine, cuts down on calories some... enjoy Quilter 1234

farmquilter

http://www.cooks.com/rec/doc/0,1723,145177-224203,00.html

this link is for blubarb jam, I made some a couple years ago and it is wonderful. Sometimes you just need a spoon. *Ü*

Roberta

Well now I know how I'll spend tomorrow, making this jam. Thanks so much for posting this.