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Rhubarb Jam

Carrageen Pudding With Rhubarb And Rosehip Jelly

Ingredients:

1 1/2 pt Milk
1 Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
1 Egg
2 Sticks rhubarb **
4 tb Rosehip or redcurrant jelly

Procedure:

*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.

**Rhubarb sticks should be sliced and lightly poached with additional sugar.

Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.


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

Procedure:

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.

Alternate methods for determining jam stage: 1. The temperature test - mixture should reach 102­C to 104­C. 2. The plate test - use a cold plate from freezer. Pour a small amount of boiling mixture onto plate. Return to freezer; wait 1 min, then check for gelling. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min. Note: When using this test, remove kettle from heat. Makes about 3 L.


Blueberry-Rhubarb Jam

Ingredients:

8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar

Procedure:

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. Makes about 4 pint jars or 8 - half pint jars.


Black Currant and Rhubarb Jam

Ingredients:

1.00 L rhubarb (about 700 g)
1.00 L black currants (about 800 g)
650.00 mLwater
1625.00 mLsugar

Procedure:

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.

Alternate methods for determining jam stage: 1. The temperature test; mixture should reach 102­C to 104­C. 2. The plate test; use a cold plate from freezer. Pour a small amount of boiling mixture onto plate. Return to freezer; wait 1 min then check for gelling. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min. Note: When using this test remove kettle from heat. Makes about 2 L.


Easy Rhubarb Jam

Ingredients:

5 cups diced rhubarb
1 small can crushed pineapple (drained)
2 cups sugar

Procedure:

Mix and let stand 2 hours, then boil 12 minutes, remove from heat add 1 small package strawberry jello stir and jar or put in plastic containers, Refridgerate Also freezes well

.index jam Lebanon County Rhubarb Jam

Ingredients:

2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 cWater
2 ea Orange, rind & juice of

Procedure:

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.


Making Jams and Jellies With Added Pectin

Fresh fruits and juices as well as commercially caned or frozen fruit juice can be used with commercially prepared powdered or liquid pectins. The order of combining ingredients depends on the type of pectin used. Complete directions for a variety of fruits are provided with packaged pectin. Jelly or jam made with added pectin requires less cooking and generally gives a larger yield. These products have more natural fruit flavors, too. In addition, using added pectin eliminates the need to test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of butter or margarine with the juice and pectin will reduce foaming. However, these may cause off-flavor in a long-term storage of jellies and jams. Recipes available using packaged pectin include:

Jellies--Apple, crab apple, blackberry, boysenberry, dewberry, currant, elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry, loganberry, rhubarb, and strawberry.

Jams--Apricot, blackberry, boysenberry, dewberry, loganberry, red raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced tomato.

Be sure to use Mason canning jars, self-sealing two-piece lids, and a 5-minute process (corrected for altitude, as necessary) in boiling water. For more information about jams and jellies see "Preparing butters, jams, jellies, and marmalades".

Purchase fresh fruit pectin each year. Old pectin may result in poor gels. Follow the instructions with each package and the process times recommended below:

Recommended process time for Jellies and Jam with Added Pectin in a boiling-water canner:

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Comments:

USDA Agriculture Information Bulletin No. 539 (rev. 1994)


Microwave Fruit Jam

Ingredients:

2 cups rhubarb -- diced
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 3/4 ounces pectin -- 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel -- grated

Procedure:

  • Do not drain pineapple.
  • Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container.
  • Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender.
  • Stir in fruit pectin; microwave on high 2-4 minutes,until mixture boils, stirring every minute.
  • Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute.
  • Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.

Comments:

Yield: about 4 jelly jar sized servings. Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.


Old Recipe Rhubarb Jam

Ingredients:

15 cRhubarb, cut up
8 ea Oranges
14 cSugar
1 cWalnuts

Procedure:

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. This makes 5 to 6 quarts (5 to 6 liters). This recipe is about 50 years old.


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

Procedure:

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. Makes about four 6 ounce jars.


Peach Rhubarb Jam

Ingredients:

2 Qt. Sliced or fresh rhubarb, 1 inch pieces
4 c Sugar
1 cn Peach pie filling (21 oz.)
1 pk Orange flavored gelatin

Procedure:

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. Yield: About 7 half-pints


Pineapple Rhubarb Marmalade

Ingredients:

5 lb Diced rhubarb
5 lb Sugar
3 lg Pineapples
2Lemons
2 cChopped figs
4 cWater

Procedure:

Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple parings and water. Boil until liquid is reduced to 2 cups. Strain. Add grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar until clear. Combine the two mixtures. Add figs. Simmer slowly, stirring constantly, until thick.


Refrigerator Rhubarb Jam

Ingredients:

5 cups rhubarb
3 cups sugar

Procedure:

Boil together, simmer for 15 minutes. Add in a 3 ounce pkg. of strawberry Jell-O. Stir until dissolved, pour into jars and refrigerate. Can be frozen, too.


Refrigerator Rhubarb Strawberry Jam

Ingredients:

6 cups rhubarb -- diced
3 cups sugar
1 package strawberry gelatin powder

Procedure:

  • Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight.
  • Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes.
  • Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved.
  • Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze.
  • Yield: about 1-1/4 quarts.

Rhubarb And Pineapple Conserve

Ingredients:

4 c Shredded fresh pineapple
1 c Water
8 c Sliced rhubarb
2 Oranges, juice and grated rind
7 c Sugar
1 c Blanched almonds

Procedure:

Place pineapple in a pan with water and cook covered until tender. Add rhubarb, juice and grated rind of oranges, and sugar. Heat slowly, stirring till sugar is dissolved. Cook rapidly until thick and clear. Add almonds and allow to cool slightly. Pour into clean hot jars, allow to cool and seal. (Makes 5-6 1-lb jars)


Rhubarb Apricot Jam

Ingredients:

2 cDried apricots
8 cSugar
6 cCooked rhubarb 

Procedure:

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 cCooked rhubarb
2 lg Bananas, cut fine
6 cSugar 

Procedure:

Mix well and bring to boil and boil for 35 minutes or until thick. Pour into hot jars and seal.


Rhubarb Conserve

Ingredients:

2 lb Rhubarb
2Oranges
1/2 cChopped nuts
1Lemon
3 1/2 cSugar

Procedure:

Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes.


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

Procedure:

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. Process. Yield: About 9 pints.


Rhubarb And Fig Preserves

Ingredients:

3 1/2 qt Rhubarb
1 pt Chopped figs
8 c Sugar
1 Lemon

Procedure:

Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately.


Rhubarb Freezer Jam

Ingredients:

4 cSugar
1 pk Strawberry jello (6 oz)
5 cRhubarb, cut fine

Procedure:

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. Delicious.

Comments:

There was no indication in the recipe to tell how much this will make ie quarts/pints etc. Comparing this recipe leads me to estimate it will make approx 3 pints, maybe more.


Rhubarb-ginger conserve

Ingredients:

3 oranges, peeled, cut-up, seeds removed
2 lemons, peeled, cut-up, seeds removed
12 cups rhubarb finely chopped
1/2 cup candied ginger finely chopped
10 cups sugar.

Procedure:

Grind the oranges and lemons and combine them with the rhubarb, ginger = and sugar. Bring to a boil then reduce heat and cook for about an hour.

Makes about 10 jars.


Rhubarb Ginger Marmalade

Ingredients:

2.00 kg rhubarb, cut in 1 to 1.5 cm pieces (about 2 L)
1.50 L sugar
4.00medium oranges
25.00 mL ground ginger

Procedure:

Mix rhubarb and sugar, let stand 4 h or overnight. Remove rind from oranges; cut rind in thin 3 cm strips. Cover rind with water and simmer until tender (about 15 min). Drain. Chop orange pulp. Combine all ingredients except rind. Bring to a full rolling boil. Boil rapidly to jam stage (about 10 min). When the jam stage is reached remove from heat. Add cooked rind. Stir and skim 5 min. Pour into hot sterilized jars. Cool and seal. May be stored up to 1 year.

Alternate methods for determining jam stage: 1. The temperature test; mixture should reach 102­C to 104­C. 2. The plate test; use a cold plate from freezer. Pour a small amount of boiling mixture onto plate. Return to freezer; wait 1 min then check for gelling. If gelling has not occurred return sample to kettle and continue to boil, testing every 2 min. Note: when using this test remove kettle from heat. Makes about 2 L


Rhubarb Ginger Preserves

Ingredients:

2.00 L rhubarb, cut in 2 cm pieces (about 1.2 kg)
1.00 L sugar
20.00 mL finely chopped fresh ginger 

Procedure:

Alternate layers of rhubarb and sugar. Let stand 24 h. Strain juice and reserve rhubarb. Combine juice from rhubarb and ginger. Bring to boil, stirring constantly. Cook, without stirring, to 115 C or until syrup, when dropped into cold water, forms a soft ball which flattens on removal from water (about 10 min). Add rhubarb, return mixture to boil. Boil 2 min. Pour into hot sterilized jars and seal. May be stored up to 6 months. Makes about 1.1 L


Rhubarb Jelly

Ingredients:

3-1/2 cups rhubarb juice
1 pkg Sure Jell powdered pectin
4 cups sugar

Procedure:

Make according to instructions for cooked jelly in Sure Jell instruction sheet. Be sure to give them a nice boiling water bath for 5 minutes.

Makes 6 half-pint jars.


Rhubarb Marmalade

Ingredients:

4 cFinely chopped rhubarb
1Orange
1Lemon rind
7 1/2 cSugar
1Bottle fruit pectin

Procedure:

Combine rhubarb, grated rind of lemon, and rind and juice of orange. Measure fruit. Add water, if necessary, to make each cup level with liquid. Add sugar. Stir constantly. Heat rapidly to full rolling boil. Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim.


Rhubarb Marmelade

Ingredients:

8 cups rhubarb
2 oranges
4 1/2 cups sugar
1 lemon
1/4 cup finely chopped preserved ginger 

Procedure:

In heavy saucepan mix rhubarb and sugar. Let stand overnight. Cut rind from oranges and lemon into 1 inch pieces, cover with cold water and bring to a boil. Simmer 15 minutes or until tender, drain, set aside.

Remove pith from oranges and lemon and chop the pulp, add to rhubarb. Bring to full rolling boil. Reduce heat and cook about 10 minutes; until jam stage is reached. Remove from heat, add ginger and rind. Stir 5 minutes, skim foam. Pour into sterile jars. Makes about 7 cups.


Rhubarb Orange Jam

Ingredients:

4 cRhubarb, diced
2 1/2 cSugar
8 ea Oranges

Procedure:

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. Makes 1 quart (1 Liter).


Rhubarb and Pineapple Jam

Ingredients:

8 cRhubarb, cut up
4 cSugar
2 cChopped pineapple 

Procedure:

Mix all together and boil till jam stage, about 30 minutes. Pour into hot jars and seal.


Rhubarb-Raspberry Jam

Ingredients:

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon fresh lemon juice
11/2-pint basket raspberries
1/2 teaspoon ground cardamom

Procedure:

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.)

Makes about 2 cups


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

Procedure:

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. Makes enough to fill 6 or 7 jars.


Rhubarb Strawberry Jam

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

Procedure:

  • 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.
  • Yield - 7 or 8 half-pint jars.

Rhubarb-Strawberry Jam

Ingredients:

2 pounds strawberries (4 cups, mashed)
2 pounds rhubarb (8 cups, 1/2 inch pieces)
6 cups sugar

Procedure:

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. Yield: 10 eight oz. jars.


Rhubarb-Strawberry-Jam

Ingredients:

1 qt Fresh strawberries
6 1/2 cSugar
1 lb Rhubarb
1Pouch liquid pectin
1/4 cWater 

Procedure:

  • 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.

Rhubarb-Strawberry Jam

Ingredients:

2 pounds strawberries (4 cups, mashed)
2 pounds rhubarb (8 cups, 1/2 inch pieces)
6 cups sugar

Procedure:

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. Yield: 10 eight oz. jars.


Simple Rhubarb Jam

Ingredients:

5 cRhubarb
1 sm Jello powder
3 cWhite sugar

Procedure:

Cook rhubarb and then add sugar, mixing well. Add Jello and stir until dissolved. Seal in jars


Spring Blush Jam

  • In a 2-quart microwave-safe casserole, combine:
  • 2 C sliced fresh rhubarb 1 pint unsweetened strawberries, fresh or frozen 1 8-1/4 ounce can crushed pineapple, with juice.
  • Microwave on HIGH for 7 to 10 minutes, stirring twice, until rhubarb is tender.
  • Stir in one 1-3/4 ounce package fruit pectin.
  • Microwave on HIGH until mixture boils, about 2 to 4 minutes. Stir every minute.
  • Add:
  • 4 C sugar 1 Tbl lemon juice 1 tsp grated lemon zest.
  • Microwave on HIGH an additional 2 to 4 minutes, letting the jam boil hard for about 1 minute. Stir every 2 minutes.
  • Let cool 10 minutes. Pour into sterilized jars. Seal, let cool, and refrigerate.

Strawberry Rhubarb Conserve

Ingredients:

4 cups 1/2-inch slices rhubarb
7 cups sugar
4 cups strawberries

Procedure:

Wash and cut (about 2.5 pounds) unpeeled rhubarb into 1/2-inch pieces. Wash and hull 1 quart of berries. Measure 4 cups of each into a large kettle. Add sugar. Slowly bring to a boil, stirring only occasional When sugar dissolves, start stirring frequently to prevent sticking. Cook rapidly until thick. Remove from heat. Skim off any foam. Pour, boiling hot, into hot jars, leaving 1/4-inch head space. Seal. Process 15 minutes in boiling water bath. Yield: about 10 half-pints.


Strawberry rhubarb jam

This from the Jam & Jelly Times from Sure Jell, Spring 1995 issue: 4 cups prepared fruit (about 1 quart fully ripe strawberries, 1-1/2 lbs. fully ripe rhubarb and 1/2 cup water) 6 cups sugar 1 box Sure Jell Fruit Pectin 1/2 tsp. margarine or butter

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 2-1/4 cups into 6- or 8-quart saucepot. Finely chop rhubarb; do not peel. Place in 2-quart saucepan; add 1/2 cup water. Bring to boil. Reduce heat, cover, and simmer 2 minutes or until rhubarb is soft. Measure 1-3/4 cups into strawberries in saucepot.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. (Or follow water bath method recommended by USDA). After jars are cool, check seals.

Makes about 7 (1 cup) jars.

Serving ideas: Spread a thin layer of jam over plain cheesecake and then top with fresh strawberries. Makes a delicious topping for waffles.


Strawberry Rhubarb Jelly

Ingredients:

l-l/2 lb. red stalks of rhubarb
l-l/2 qt. ripe strawberries
l/2 tsp. butter or margarine to reduce foaming (optional)
6 cups sugar
6 oz. liquid pectin 

Procedure:

Wash and cut rhubarb into l-inch pieces and blend or grind. Wash, stem and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3-l/2 cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard l minute, stirring constantly. Remove from heat, quickly skim off foam, and fill hot, sterile jars (see directions below for sterilizing jars) leaving l/4-inch headspace. Adjust lids and process.

Sterilization of Empty Jars

To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.

 



Page | by Dr. Radut