Rhubarb Cherry Refrigerator Or Freezer Jelly Recipes

CHERRY RHUBARB JAM

Steps:

• In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

RHUBARB FREEZER JAM

Steps:

• Gather the ingredients.
• In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
• Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.

RHUBARB JELLY

Steps:

• Place the chopped rhubarb and water in a saucepan. Bring the mixture to a hard boil and then turn the heat down to a simmer.
• Simmer rhubarb and water for about 20 minutes, until the rhubarb has completely fallen apart.
• Pour the rhubarb mixture into a jelly bag (or cheesecloth-lined fine mesh strainer). Allow the rhubarb juice to drain for at least 2 hours, or until you've collected 4 cups of juice.
• Pour the rhubarb juice back into a saucepan and bring it to a boil.
• For a full sugar recipe, add the pectin and sugar into the boiling juice.
• If using Pomona's pectin, add the calcium water to the rhubarb juice and then mix the powdered pectin with the sugar separately, then add the sugar to the boiling juice.
• Regardless of the pectin choice, return the juice/sugar/pectin mixture to a boil and boil hard for 1-2 minutes, stirring constantly.
• Turn off the heat and then pour the finished rhubarb jelly into prepared jars, leaving 1/4 inch headspace.
• Store the preserve in the refrigerator (or freezer) for immediate use, or process in a water bath canner for 10 minutes for a shelf-stable rhubarb jelly.

RHUBARB CHERRY REFRIGERATOR OR FREEZER JELLY

Steps:

• Place the diced rhubarb in a large bowl; pour 4 cups sugar over and toss to coat well.
• Cover and refrigerate overnight.
• Place the rhubarb mixture in a saucepan and cook over medium heat until the fruit is tender, stirring occasionally.
• Stir in the pie filling and gelatin powder; bring the mixture to a medium boil, stirring until no gelatin granules remain and the mixture is completely combined.
• Stir in almond extract (if using).
• Pour into a heat-proof shallow pan and refrigerate.
• When the mixture is completely cold, place into plastic containers or glass jars.
• Store in refrigerator of freeze.

SURE.JELL RHUBARB JELLY RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Trim rhubarb; cut into 1-inch pieces. (Do not peel.) Put through food chopper, using finest blade. Or grind, in batches, in food processor or electric blender. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared rhubarb into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

CHERRY, RHUBARB, RASPBERRY FREEZER JAM

Steps:

• 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
• 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.

SUGAR FREE RHUBARB CHERRY JAM

Steps:

• In a large bowl, add the rhubarb and Splenda Granulated 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.
• Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for about 8 minutes (stirring constantly).
• Remove kettle from heat, and add the sugar free gelatin powder, and keep stirring for 1-2 minutes, until you see the gelatin powder has dissolved completely into the rhubarb mixture.
• Add the can of pie filling, and stir thoroughly until mixed through.
• Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
• Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
• Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.