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Thread: Strawberry Rhubarb Jam

  1. #1
    DishyDelishy's Avatar
    DishyDelishy is offline Senior Cook
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    Default Strawberry Rhubarb Jam

    1. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries.

    2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan.

    3. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup.

    4. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil.

    5. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat.

    6. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean.

    7. Immediately cover jars with hot canning lids. Screw bands on firmly.

    8. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes.

    9. Remove jars from canner and let cool. Check seals and store in a cool, dry place.
    DishyDelishy

  2. #2
    BobbyU is offline Assistant Cook
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    This recipe sounds really good! I am going to try it. I also would like to know where to find other great Rhubarb recipes. If you have any others that would be GREAT! Thanks a bunch.

  3. #3
    ehelp624 is offline Assistant Cook
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    Dec 2010
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    Quote Originally Posted by DishyDelishy View Post
    1. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries.

    2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan.

    3. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup.

    4. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil.

    5. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat.

    6. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean.

    7. Immediately cover jars with hot canning lids. Screw bands on firmly.

    8. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes.

    9. Remove jars from canner and let cool. Check seals and store in a cool, dry place.
    This recipe sounds really good! I am going to try it. I also would like to know where to find other great Rhubarb recipes. If you have any others that would be GREAT! Thanks a bunch.





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  4. #4
    Cook4U is offline Senior Cook
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    Default

    One of my favorite jam is the strawberry. Luckily, DD post one. I haven't tried rhubarb recipes but, will try this one. thanks!!!

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