Honey Carrot Rhubarb Jam 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.

BLUEBERRY RHUBARB JAM

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.

LIBBY'S MULBERRY RHUBARB JAM

Steps:

• Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan.
• Add lemon Jell-O and bring just to a boil.
• Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.

EASY RHUBARB JAM

Steps:

• Cook rhubarb and water till boiling.
• Add sugar.
• Let mixture come to a rolling boil.
• Boil 2 minutes, stirring often.
• Add Jello and stir well.
• Remove from heat.
• When mixture is almost cool (fruit won't come to the top), put in small freezer containers or small margarine containers.
• Freeze some and keep rest in refrigerator.

ROSE HIP AND RHUBARB JAM

Steps:

• In a large sauce pan, combine rose hips, water, rhubarb and salt.
• Boil rapidly for 2 minutes.
• Add 2 cups sugar and lemon rind.
• Boil again, rapidly for another 2 minutes.
• Carefully pour into sterilized jars and seal.
• Process in hot water bath for 15 minutes.

HUCKLEBERRY RHUBARB JAM

Steps:

• In a large saucepan, combine huckleberries, rhubarb, and sugar and mix
• well. Place over high heat and bring to a full boil.
• Cook for 1 minute, stirring constantly.
• Remove from heat and stir in pectin. Alternately stir and skim for 5 minutes.
• Ladle into hot sterilized jars leaving a 1/4" headspace.
• Process in a boiling water bath for 10 minutes. Adjust time according to altitude.