Best 4 Easy Rhubarb Jam Recipes
Discover the delectable world of rhubarb jam, a delightful and versatile preserve that captures the unique tartness and flavors of spring. Our carefully curated collection of rhubarb jam recipes offers a range of options to suit every taste and preference, from classic preparations to innovative twists that showcase the versatility of this remarkable fruit. Indulge in the timeless appeal of Traditional Rhubarb Jam, a simple yet satisfying recipe that highlights the natural goodness of rhubarb. For those seeking a burst of citrusy freshness, Lemon-Scented Rhubarb Jam is sure to tantalize your taste buds, while Strawberry-Rhubarb Jam combines the vibrant flavors of two classic fruits for a harmonious and delectable treat. If you're looking for a unique and sophisticated twist, try our Rhubarb-Ginger Jam infused with the warmth of ginger, or venture into the realm of culinary exploration with our Spiced Rhubarb Jam, where a blend of aromatic spices elevates the jam to new heights. With our step-by-step instructions and helpful tips, you'll be able to create these delicious rhubarb jams with ease and enjoy the homemade goodness they bring to your table.
Let's cook with our recipes!
EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
EASY RHUBARB JAM
This is a quick and easy recipe for your rhubarb from your spring garden. My husband goes through a jar every other day!
Provided by XSTCH3
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
- After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 44.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 1 g, Sodium 29.9 mg, Sugar 43 g
KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM
You may reduce the amount of rhubarb and add in fresh strawberries if desired, try adding in different flavors of gelatin too! Plan ahead the fruit/sugar mixture needs to stand overnight before cooking, if you prefer a sweet jam use the 3 cups sugar... your going to love this jam!
Provided by Kittencalrecipezazz
Categories Fruit
Time 36m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
- After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
- Reduce heat to low and boil stirring constantly for 12 minutes.
- Remove from heat and gently stir in the gelatin powder until completely combined.
- Transfer to sterilized glass jars and refrigerate.
Nutrition Facts : Calories 129.7, Fat 0.1, Sodium 21.4, Carbohydrate 32.9, Fiber 0.6, Sugar 31.5, Protein 0.6
PEACH RHUBARB JAM- EASY!
Even if you have never made jam before you can make this one. Its good and EASY! This recipe came from a friend who loves rhubarb. Its an easy jam to make and can be stored in the freezer in small canning jars. Since rhubarb and peaches are not in season at the same time this is a great way to make jam combining them... using...
Provided by Kathie Carr
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a large bowl mix rhubarb and sugar. Cover and let sit overnight in refrigerator. The next day put rhubarb in a large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile cut peaches in peach pie filling into small pieces. When rhubarb has cooked the full 10 minutes stir in peaches and bring back up to a boil.
- 2. Remove from heat. Mix in jello and stir until dissolved. Add food coloring. Mix well. Spoon jam into 7 half pint canning jars leaving 1 inch head space as jam will expand when frozen. Screw on lids and allow jam to cool. Freeze until ready to use. After jars ae opened store in refrigerator.
Tips:
- Choose fresh and firm rhubarb stalks. Avoid stalks that are bruised or wilted.
- Trim the rhubarb stalks and remove any leaves. Cut the stalks into small pieces, about 1 inch in length.
- Use a large pot or Dutch oven to make the jam. This will give the jam plenty of room to boil and thicken.
- Bring the rhubarb, sugar, and water to a boil over medium heat. Stir constantly to dissolve the sugar.
- Reduce the heat to low and simmer the jam for about 30 minutes, or until it has thickened. Stir the jam occasionally to prevent it from sticking to the bottom of the pot.
- Remove the jam from the heat and stir in the lemon juice.
- Pour the jam into sterile jars and seal them tightly.
Conclusion:
Rhubarb jam is a delicious and easy-to-make spread that can be enjoyed on toast, biscuits, or muffins. It is also a great addition to yogurt or oatmeal. With its tart and tangy flavor, rhubarb jam is a versatile condiment that can be used in a variety of recipes. So next time you have a bunch of rhubarb, be sure to try making some jam. You won't be disappointed!
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