Rose Hip And Rhubarb Jam Recipes

ROSE HIP AND RHUBARB JAM

Rose Hip and Rhubarb Jam image

Make and share this Rose Hip and Rhubarb Jam recipe from Food.com.

Provided by Alia55

Categories < 30 Mins

Time 30m

Yield 4 small jars

Number Of Ingredients 6

Ingredients

1 cup rose hips
1 cup water
4 cups rhubarb, diced
1/2 teaspoon salt
2 cups sugar
1 tablespoon lemon rind, grated

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.

Nutrition Facts : Calories 413.3, Fat 0.2, SaturatedFat 0.1, Sodium 296.8, Carbohydrate 105.8, Fiber 2.4, Sugar 101.3, Protein 1.1

ROSE HIP FREEZER JAM

Rose Hip Freezer Jam image

The rose hips in this jam are uncooked so the jam tastes fresh and sweet; it retains its bright rosy-orange color. The hardest part is seeding the hips which can be sticky, but so worth it! Use wild or cultivated rugosa roses that haven't been sprayed with pesticide; pick them in the fall when they are bright red. I adapted my recipe from one in a Euell Gibbons field guide.

Provided by Cazuela

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 55m

Yield 32

Number Of Ingredients 6

Ingredients

1 cup trimmed and seeded rose hips
¾ cup water
3 tablespoons lemon juice
2 cups sugar
1 (1.75 ounce) package powdered fruit pectin
¾ cup water

Steps:

Put the prepared rose hips, water, and lemon juice in a blender; blend until smooth, about 15 seconds. Small bits of rose hips skin are okay. Gradually add the sugar while blender is running. Blend until sugar is dissolved, about 30 seconds or so.
Stir the pectin into 3/4 cup water in a saucepan. Bring to a boil; boil hard for about 1 minute. Slowly pour into the rose hip mixture; blend for about 30 seconds.
Pour into small containers with lids. Store in the refrigerator. Jam that is not used within a few weeks can be stored in the freezer for up to a year.

Nutrition Facts : Calories 55 calories, Carbohydrate 14 g, Fiber 0.2 g, Protein 0.3 g, Sodium 10.7 mg, Sugar 13.7 g

RHUBARB & VANILLA JAM

Rhubarb & vanilla jam image

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Provided by Sarah Cook

Categories Breakfast, Condiment, Snack

Time 1h

Yield Makes 3 x 1lb jars

Number Of Ingredients 4

Ingredients

1kg rhubarb , weighed after trimming, cut into 3cm chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
2 vanilla pods , halved lengthways
juice 1 lemon

Steps:

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

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