BLUEBERRY RHUBARB JAM
Provided by Marisa McClellan
Number Of Ingredients 4
Steps:
- Prepare a small water bath canning pot and four half pint jars.
- Pour the blueberries into a non-reactive pot (I used a five quart Dutch oven for this batch and it worked nicely). Using a potato masher, work the blueberries until they're mostly crushed. Add the rhubarb. Whisk the pectin into the sugar and add that to the pot as well.
- Place the pan on the stove over high heat and bring the fruit to a boil. Cook, stirring regularly for 18 to 22 minutes, until the fruit starts to thicken into jam.
- Once the jam has thickened satisfyingly and has reduced by at least one-third, it is done.
- Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
PINEAPPLE-RHUBARB JAM
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY RHUBARB PIE
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls "the heartbeat of the pie." She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch pie
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
- In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
- Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
- Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
- Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 7 grams, Fiber 12 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 27 grams, TransFat 0 grams
BLUEBERRY-RHUBARB REFRIGERATOR JAM
I think the best recipes come from good friends...that's where I got this jam recipe. It's a great way to use an abundant supply of rhubarb.
Provided by Taste of Home
Time 30m
Yield 4-1/2 pints.
Number Of Ingredients 7
Steps:
- In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 1g protein.
BLUEBERRY RHUBARB JAM (FREEZER JAM)
This is a great way to use up the Rhubarb surplus and in about 30 minutes you have a jam supply for lots of PB&J! My kids love it! You can make a different jam by just using the jello and leaving out the pie filling but we think this is the best way. You can experiment with different jello or pie filling flavors too. It's always fun to share a container with friends or neighbors.
Provided by DDW7976
Categories Low Protein
Time 30m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Put rhubarb and water in 2-quart sauce pan or small stock pot.
- Cook over medium heat until the rhubarb is very soft.
- Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
- Remove from heat and add Jell-O.
- Stir until dissolved.
- Divide into plastic or glass containers.
- Cool.
- Refrigerate or freeze.
Nutrition Facts : Calories 715.4, Fat 0.3, Sodium 111.6, Carbohydrate 180.7, Fiber 3.3, Sugar 172.1, Protein 2.6
RHUBARB BLUEBERRY JAM
Make and share this Rhubarb Blueberry Jam recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 3 1/2 pint
Number Of Ingredients 4
Steps:
- cook each fruit seperately
- put each in blender
- blend til smooth
- measure sepately
- add to pan with sugar
- bring to a full rolling boil
- boil 1 minute
- remove from heat add bottle of pectin
- mix
- skim
- por into hot jars
- seal
- process in hot water bsath 15 minutes.
Nutrition Facts : Calories 1743.3, Fat 0.4, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 449.3, Fiber 3.9, Sugar 442.1, Protein 1.3
BLUEBERRY RHUBARB JAM
Make and share this Blueberry Rhubarb Jam recipe from Food.com.
Provided by dicentra
Categories Berries
Time 40m
Yield 8 half pints
Number Of Ingredients 6
Steps:
- 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 - 220 degrees F), 10 to 15 minutes, stirring
- frequently.
- Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
- fruit evenly throughout jam.
- Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 483.5, Fat 0.6, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 124.1, Fiber 4.6, Sugar 115.1, Protein 1.6
More about "blueberry rhubarb jam recipes"
BLUEBERRY RHUBARB JAM (JAM WITHOUT PECTIN) - WHERE IS …
From whereismyspoon.co
4.5/5 (26)Total Time 1 hrCategory Preserves And Canning RecipesCalories 559 per serving
- Wash and chop the rhubarb and the apple into small cubes. Place in a large thick-bottomed pot and add the blueberries and the lemon juice. Bring to a boil, lower the heat to medium-low and cook for about 15 minutes or until the fruit is soft. Blend with an immersion blender.
- Add the sugar and stir well. Bring to a boil again and cook on low-heat, uncovered, and stirring often for 25-30 minutes.
- Pour a small amount of jam on the plate from the freezer. Return the plate to the freezer for 2-3 minutes. In the meantime, remove the jam from the heat, so that you don't overcook it. Take the plate out of the freezer and push the jam with your finger. If it wrinkles slightly, then the jam is ready. If it is still liquid continue cooking the jam for another 4-5 minutes, then check again.
BLUEBERRY RHUBARB JAM - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
Reviews 166Calories 34 per servingCategory Breakfast
RECIPE FOR BLUEBERRY RHUBARB JAM | ALMANAC.COM
From almanac.com
STRAWBERRY RHUBARB PIE RECIPE - SERIOUS EATS
From seriouseats.com
BLUEBERRY RHUBARB JAM - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
BLUEBARB JAM, 1959 – A VINTAGE RECIPE TEST - MID-CENTURY MENU
From midcenturymenu.com
3 EASY LOW-SUGAR OR NO-SUGAR RHUBARB JAM RECIPES TO CAN …
From prepyourpantry.com
FRESH BLUEBERRY RHUBARB JAM - FOOD NETWORK CANADA
From foodnetwork.ca
LOW-ADDED-SUGAR BLUEBERRY-RHUBARB JAM RECIPE - THE …
From thespruceeats.com
SIMPLE BLUEBERRY RHUBARB JAM - MY FARMHOUSE TABLE
From myfarmhousetable.com
RECIPE FOR BLUEBERRY JAM | ALMANAC.COM
From almanac.com
BLUEBERRY-RHUBARB JAM - DANAWHITENUTRITION.COM
From danawhitenutrition.com
RHUBARB BERRY JAM • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
BLUEBERRY RHUBARB JAM - SUSTAINABLE COOKS
From sustainablecooks.com
BLUEBERRY RHUBARB CHIA JAM | CRAVING SOMETHING HEALTHY
From cravingsomethinghealthy.com
BLUEBERRY RHUBARB JAM - GRIT
From grit.com
BLUEBERRY JAM (WITH FRESH OR FROZEN BERRIES) - THE COUNTRY COOK
From thecountrycook.net
BLUEBERRY RHUBARB JAM- NOSHING WITH THE NOLANDS - PINTEREST
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love