Green Rhubarb Jam Recipe 375 Recipes

RHUBARB JAM WITHOUT PECTIN

Steps:

• Mix the chopped rhubarb and sugar together. Allow the rhubarb pieces to macerate in the sugar overnight.
• Strain the juice from the rhubarb pieces and place the sugar/juice mixture into a jam pot.
• Bring the juice to a simmer over medium heat and cook for a few minutes until thickened.
• Add the rhubarb and cook for another 5 minutes until the rhubarb is cooked and the jam thickens to your preference. (You can test consistency on a small plate placed in the freezer.)
• Pour the jam into prepared canning jars with 1/4 inch headspace. Either store in the refrigerator/freezer for immediate use, or process in a water bath canner for 10 minutes for a shelf stable rhubarb jam.

EASIEST RHUBARB JAM RECIPE

Steps:

• Put a saucer in the freezer.
• Heat rhubarb and lemon juice over medium heat.
• Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
• Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
• Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
• You can let the jars cool and keep in the fridge or process them so that they're safely sealed.

RHUBARB JAM BARS

Steps:

• For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
• For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
• Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
• Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
• Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.

GREEN RHUBARB JAM RECIPE - (3.7/5)

Steps:

• see above

BLACK GRAPE & RHUBARB JAM

Steps:

• Process grapes in batches in a food processor until pureed. Transfer to a large saucepan. Place rhubarb in food processor; process until finely chopped., Add rhubarb, apple, ginger and lemon juice to grapes; cook and stir over medium heat 5 minutes. In a small bowl, whisk sugar, tapioca, cinnamon and allspice; stir into grape mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until mixture is thickened, stirring occasionally. Remove from heat., Carefully ladle hot mixture into four 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 with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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.