Best Rhubarb Jam With Fruit Recipes

RHUBARB JAM WITH FRUIT

Steps:

• 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2. Cover the bowl, and place it in the refrigerator overnight.
• 3. The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
• 4. Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• 5. Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.
• 6. Turn off the stove, then add the dry gelatin powder to the kettle; mix well.
• 7. Transfer the jam to the sterilized glass jars, and cover with the lids.
• 8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.

EASY APPLE RHUBARB JAM

Steps:

• In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
• Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

RHUBARB JAM WITH FRUIT

Steps:

• In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• Cover the bowl, and place it in the refrigerator overnight.
• The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.
• Lower the heat just abit, and gently boil for 15 minutes (stirring constantly).
• Add the (undrained) crushed pineapple, the chopped maraschino cherries; cook for an additional 5 minutes.
• Turn off stove, then add the dry gelatin powder to the kettle; mix well.
• Transfer the jam to the sterilized glass jars, and cover with the lids.
• Cool the jam to room temperature, before storing it in the refrigerator or freezer.