Best 7 Old Fashioned Rhubarb Jam Recipes

EASY RHUBARB JAM

Steps:

• 1. Cook rhubarb and water until tender,add sugar and lemon juice and stir together well. Cook over medium-high heat for 10 minutes or until you reach a boil that can not be stirred down. Add Jello and stir until dissolved. Bring to a boil for 2 minutes. Fill sterilized hot jars to 1/4 inch from rim of jars. Remove bubbles, wipe jar rims with hot damp cloth. Seal in jars to fingertip tight. Put in boiling bath canner with lid on for 15 minutes. Remove lid from canner, let sit 5 minutes. Remove jars from canner to a towel lined counter to sit and cool for 24 hours before storing.
• 2. **** if you need a little water, don't be afraid to add it whild cooking down the rhubarb... but go sparingly as the rhubarb creates liquid..

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

RHUBARB JAM

Steps:

• Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

OLD FASHIONED RHUBARB JAM

Steps:

• 1. Wash rhubarb stalks thoroughly and cut into 1/2 inch pieces. Put into a large bowl. Pour 2 3/4 cups of the sugar on top of the rhubarb and leave in refrigerator overnight. The sugar will draw water from the rhubarb. Bring the rhubarb and sugar mixture to a boil in a saucepan or in the microwave. Cook for 10 minutes or until tender. Meanwhile, mix the remaining 1/4 cup of sugar with the package of gelatine. When the rhubarb is cooked, remove from heat and add the gelatine while stirring until the gelatine is dissolved. Pour into containers and refrigerate.

SURE.JELL RHUBARB JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
• Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

RHUBARB & VANILLA JAM

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.

FLAVORFUL STRAWBERRY-RHUBARB JAM

Steps:

• In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.