Best Kittencals Easy Rhubarb Strawberry Refrigerator Jam Recipes

RHUBARB STRAWBERRY JAM

Steps:

• In a large bowl, add rhubarb and sugar; stir to coat evenly.
• Cover bowl, and place in the refrigerator overnight.
• The next morning, place rhubarb mixture in a large kettle.
• Cook over medium heat, stirring constantly; until mixture starts to boil.
• Lower heat just abit, and cook for 12 minutes (stirring constantly).
• Remove from heat, add the gelatin; keep stirring for 1 minute.
• Add the can of pie filling; stir until mixed through.
• Return to stove.
• Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
• Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
• Cool to room temperature, before storing in the refrigerator or freezer.

KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM

Steps:

• In a bowl mash the strawberries using a potato masher or fork.
• In a large skillet stir together the mashed berries, sugar, pectin and lemon juice (starting with 2/3 cup sugar and adding in more desired I found that 2/3 cup plenty for me!) boil until slightly thickened about 5 minutes, add in a couple drops of red food colouring if needed.
• Transfer the mixture to a bowl to cool.
• Store tightly covered in a glass jar in the refrigerator until ready to serve.

KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM

Steps:

• In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
• After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
• Reduce heat to low and boil stirring constantly for 12 minutes.
• Remove from heat and gently stir in the gelatin powder until completely combined.
• Transfer to sterilized glass jars and refrigerate.

RHUBARB, STRAWBERRY, RASPBERRY JAM

Steps:

• Slice the strawberries and rhubarb if using fresh fruit. Set aside.
• Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
• Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
• Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
• Ladle into hot canning jars. Cover with hot lids and bands.
• Process in a water bath for 20 minutes.
• Remove and allow to cool. Listen for the "pops".

RHUBARB STRAWBERRY JAM

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

HOMEMADE STRAWBERRY RHUBARB JAM WITH SPLENDA

Steps:

• combine rhubarb and Splenda and let sit overnight.
• heat until boiling.
• continue boiling for 10 minutes.
• remove from heat.
• stir in sugar-free Jell-O until dissolved.
• spoon into jars and let cool.
• attach lids and store in refrigerator.