REQUEST: Rhubard Jam Recipes
Leslie Gratton
Luc DeRoche (lder...@nbnet.nb.ca) wrote:
: Hi,
: Anyone with recipes for making rhubarb jam?
: C.P. 674
: Petit-Rocher, NB
: CANADA
: lder...@nbnet.nb.ca
Here's one of my favourites:
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Blueberry-Rhubarb Jam
Categories: Jam/jelly, Fruits, Preserves
Yield: 4 servings
8 c Blueberries
4 c Rhubarb, chopped in 1 inch p
-ieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
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 - 220F or 103 - 104C), 10 to 15 minutes, stirring
frequently. Remove from heat, skim off foam and stir for 3 - 5
minutes to suspend fruit evenly throughout jam. Fill sterilized jars
and seal. Makes about 4 pint jars or 8 - half pint jars.
Source: Canadian Living
MMMMM
Frank&Sandy Orioles
well, its not "true" jam, but here's my mother's recipe:
5 cups rhubarb (cut into 1/2" pieces)
3 cups sugar
2 boxes strawberry Jello
Put the rhubarb and sugar together in a large pot. Let sit overnight.
The next day, bring to a boil, and simmer for 12-15 minutes. Remove from
heat and stir in the packages of jello. Put into hot jars and boil for
5-10 minutes.
I have found that raspberry/strawberry Jello combination makes a nice
jelly also.
Sandy
ori...@villagenet.com
Linda Ferguson
On 31 Jul 1997 18:03:07 GMT, ab...@sfn.saskatoon.sk.ca (Leslie
Gratton) wrote:
>Luc DeRoche (lder...@nbnet.nb.ca) wrote:
>: Hi,
>
>: Anyone with recipes for making rhubarb jam?
>
>
>: C.P. 674
>: Petit-Rocher, NB
>: CANADA
>: lder...@nbnet.nb.ca
snip
The July issue of Bon Appetite had this terrific Rhubarb-Ginger Jam
recipe. My DH loves it, although hates rhubarb.
1# sliced rhubarb
1 1/4 c. sugar
3 Tablespoons chooped crystallized ginger (approx. 1 oz.)
1 teaspoon grated lemon peel
Combine in a heavy medium saucepan. Stir over medium-high heat until
sugar dissolves. Bring to boil. Reduce heat to medium and simmer until
jam thickens and mounds on spoon, stirring often to prevent scorching.
I found that I had to add a couple of tablespoons of water initially,
and stir constantly to keep from scorching. I tripled the recipe
without any adverse effects. Happy jammin'!
__
Linda Ferguson
Living in a construction zone!
Remove no- from return address to email.