Showing posts with label Jams & Preserves. Show all posts
Showing posts with label Jams & Preserves. Show all posts

Saturday, July 25, 2015

Rhubarb Jam With Fruit

I got this recipe from a friend about 30 years ago, and after the friend had also given me an abundance of rhubarb from her garden. This is a very easy jam to make. I love the added crushed pineapple, and maraschino cherries in this jam.



Rhubarb Jam With Fruit

6 cups finely chopped rhubarb

4 cups granulated sugar

1 (8-oz.) can crushed pineapple, undrained

1/2 cup chopped maraschino cherries (l just cut the cherries in half)

1 (6-oz.) box strawberry gelatin


1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle, and bring the mixture to a boil over medium heat.

4.)  Lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the undrained crushed pineapple, the chopped maraschino cherries, and cook for an additional 5 minutes.

6.)  Turn off the stove, then add the dry gelatin powder to the kettle; mix well.

7.)  Transfer the jam to the sterilized glass jars, and cover with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 8 (half pint jars)





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Sugar Free Rhubarb Cherry Jam

Last year was my first attempt at making a sugar free rhubarb jam.  The jam had a nice spreading consistency, plus it wasn't overly sweet, and it had a nice cherry fragrant as well.  While I thought the jam was slightly tart (in taste), my husband on the other hand, did not!  In all, we both agreed, the jam tasted pretty good, and I am pleased as to how it turned out!

 
Sugar Free Rhubarb Cherry Jam

6 cups sliced rhubarb, cut into 1/2-inch pieces

4 cups Splenda Granulated Sugar

1-large pkg. (0.60 oz.) Sugar Free Cherry Jell-O Gelatin

1 (20-oz.) can no sugar added cherry pie filling

Note: when making this jam, the pie filling l used was... 
Walmart's Great Value brand, sweetened with Splenda.


1.)  In a large bowl, add the rhubarb and Splenda Granulated Sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  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).

5.)  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.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 6 (half pint jars)

Sugar Free Rhubarb Cherry Jam | Just A Pinch Recipes
                                                        

Rhubarb Blackberry Jam

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.



Rhubarb Blackberry Jam

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6-oz.) box raspberry gelatin
1 (21-oz.) can Wilderness Blackberry Pie Filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints


Tropical Fusion Rhubarb Jam

Rhubarb, sugar, canned crushed pineapple, maraschino cherries, and 2-(3 oz.) boxes of Tropical Fusion Jell-O Gelatin, make up this wonderful tasting jam.  Note: Cooking this jam is between 25-30 minutes.















Tropical Fusion Rhubarb Jam

6 cups finely chopped rhubarb
4 cups granulated sugar
1 (8-oz.) can crushed pineapple, undrained
1/2 cup chopped maraschino cherries
2 (3-oz.) boxes Tropical Fusion Jell-O Gelatin

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2,)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).

5.)  Add the (undrained) crushed pineapple, and the chopped maraschino cherries; cook for an additional 5 minutes.

6.)  Turn off the stove, and add the dry gelatin powder; mix well.

7.)  Transfer the jam to the sterilized glass jars; and cover the jars with the lids.

8.)  Cool the jam to room temperature, before storing it in the refrigerator or freezer.

9.)  Yields: 7 (half pint jars)

10.) Note: Cooking this jam is between 25-30 minutes.


Razzy Rhubarb Blueberry Jam

This is one of my families favorite jams. It's an easy jam to make, and I like that I can just cook it, cool it, and store it in the refrigerator or freezer.

  Razzy Rhubarb Blueberry Jam 
 
6 cups diced fresh rhubarb
1-1/2 cups frozen blueberries (one 12 oz. pkg.)
2 cups granulated sugar
1 (3 oz.) box raspberry flavored gelatin
(1.5 oz.) lemon flavored gelatin (1/2 of one 3 oz. box)

1.)  In a stock-pot, combine the rhubarb, frozen blueberries, and sugar.

2.)  Cook over medium-heat; stirring constantly, until the sugar dissolves.

3.)  Once the sugar dissolves, bring to a boil, then lower the heat to a simmer, and simmer uncovered for 15 minutes; stirring every few minutes.

4.)  Now add the 3 ounces of raspberry gelatin, and only half of the boxed lemon flavored gelatin, and stir well.

5.)  Ladle the jam into sterilized glass jars; only filling within a 1/2-inch to a 3/4-inch to the rim of each jar.

6.)  Cover the jars with the lids, and seal each jar tightly. (Just be careful when sealing each jar, as the jam in the jars is 'hot'.)

7.)  Place the jars on a dish towel on your kitchen counter, and allow the jam to cool to room temperature, before storing it in the refrigerator or freezer.  (This does keep well stored in the freezer.)

8.)  Yields: 5 (half pint) jars


Rhubarb Strawberry Jam

Rhubarb, sugar, strawberry gelatin, and canned strawberry pie filling; make up this wonderful tasting jam.

 
Rhubarb Strawberry Jam
 
6 cups sliced rhubarb, cut into 1/2-inch pieces
4 cups granulated sugar
1 (6-oz.) box strawberry gelatin
1 (21-oz.) can strawberry pie filling

1.)  In a large bowl, add the rhubarb and sugar; stir to coat evenly.

2.)  Cover the bowl, and place it in the refrigerator overnight.

3.)  The next morning, place the rhubarb mixture in a large kettle.

4.)  Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).

5.)  Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.

6.)  Add the can of pie filling, and stir thoroughly until mixed through.

7.)  Return the kettle to the stove.  Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8.)  Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9.)  Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

10.)  Yields: 4 pints



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                                              Rhubarb Strawberry Jam | Just A Pinch Recipes
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