Does anyone have a good recipe for strawberry-rhubarb jam?!
Would you be willing to share your recipe!?
Please!.!.!.a recipe you have actually tried and know to be good!
I don't want the one that uses strawberry jell-o, I have that one, it's what my Grandmother used to use!
I know there aren't many who can at home anymore, but I'd really appreciate your help!
Thank You!Www@FoodAQ@Com
Please!.!.!.a recipe you have actually tried and know to be good!
I don't want the one that uses strawberry jell-o, I have that one, it's what my Grandmother used to use!
I know there aren't many who can at home anymore, but I'd really appreciate your help!
Thank You!Www@FoodAQ@Com
Answers:
This is my grandmother's recipe that I use every year!.
She is 90 and still has a 2 acre garden and puts up all her own preserves and I am following in her footsteps!.
4 cups strawberry, crushed
2 cups rhubarb, chopped
7 cups sugar
1 (3 ounce) box fruit pectin
Directions
Let jars, rims and lids stand in hot water until they are ready to be filled!.
Measure the Strawberries and Rhubarb into a 6-8qt saucepan!.
Stir pectin into fruit!. Break up the rhubarb, I use a potato masher!.
Bring to a rolling boil!.
Add sugar!.
Return to a full boil and boil 1 minute!.
Remove from heat and immediately pour into jars leaving space of 1/8" at the top!. Process as usual for your location!.
I found this recipe a few years ago and it is one of our favorites now!.
Gingery Rhubarb Jam
1 pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Combine all ingredients in 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, about 20 minutes!. Transfer to hot jars and process as usual or cover; chill!. Can be prepared 1 week ahead!. Keep chilled!.Www@FoodAQ@Com
She is 90 and still has a 2 acre garden and puts up all her own preserves and I am following in her footsteps!.
4 cups strawberry, crushed
2 cups rhubarb, chopped
7 cups sugar
1 (3 ounce) box fruit pectin
Directions
Let jars, rims and lids stand in hot water until they are ready to be filled!.
Measure the Strawberries and Rhubarb into a 6-8qt saucepan!.
Stir pectin into fruit!. Break up the rhubarb, I use a potato masher!.
Bring to a rolling boil!.
Add sugar!.
Return to a full boil and boil 1 minute!.
Remove from heat and immediately pour into jars leaving space of 1/8" at the top!. Process as usual for your location!.
I found this recipe a few years ago and it is one of our favorites now!.
Gingery Rhubarb Jam
1 pound package frozen sliced rhubarb (unthawed)
1 1/4 cups sugar
3 tablespoons chopped crystallized ginger (about 1 ounce)
1 teaspoon grated lemon peel
Combine all ingredients in 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, about 20 minutes!. Transfer to hot jars and process as usual or cover; chill!. Can be prepared 1 week ahead!. Keep chilled!.Www@FoodAQ@Com
Try this: =D
Ingredients:
* 8-10 one cup (half-pint) glass jars,
preferably with separate metal lids and bands!. Put through the dishwasher or sterilize!.
* One package of liquid Certo fruit pectin or equivalent (85 ml pouch)
Note: 1 cup is about 250 ml!.
For Strawberry-Rhubarb (quite sweet):
* About 5-7 large stalks of rhubarb (1 cup when cooked)
* Ripe strawberries (2? cups when crushed, about 1? quart boxes)
* 6? cups of sugar
For Rhubarb-Strawberry (a little tart):
* About 10-12 large stalks of rhubarb (2? cups when cooked)
* Ripe strawberries (1 cup when crushed)
* 5? cups of sugar
* juice of ? lemon (optional)
To prepare the fruit:
Wash the rhubarb and chop it into 1 inch (2? cm) chunks!. Do not peel it!. Put just enough water into a large pot (I use a stainless steel dutch oven) to cover the bottom and then add the rhubarb!. On low heat, simmer and stir the rhubarb until it gets mushy and stringy!. Do not boil it!. Turn off the heat and remove from burner!. Wash the strawberries and remove stems and caps!. Crush the berries (I use a potato masher)!.
To make the jam:
Add the crushed strawberries to the cooked rhubarb!. Add the sugar and stir well!. If desired, add the lemon juice to help firm up the jam (if you cut back on sugar you may want to add the lemon juice to keep the jam from being runny)!. Place the pot on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface!. Boil hard for 1 minute, stirring constantly!. Remove from the heat and stir in the liquid pectin!. Skim any foam off the surface!. Fill the jars and seal tightly!. Let them stand for a few hours, then you can refrigerate if you like!. Consider putting a label on the jars to identify the recipe and date you made the jam!. Always keep refrigerated after opening!.
Have a good one,
SkylerWww@FoodAQ@Com
Ingredients:
* 8-10 one cup (half-pint) glass jars,
preferably with separate metal lids and bands!. Put through the dishwasher or sterilize!.
* One package of liquid Certo fruit pectin or equivalent (85 ml pouch)
Note: 1 cup is about 250 ml!.
For Strawberry-Rhubarb (quite sweet):
* About 5-7 large stalks of rhubarb (1 cup when cooked)
* Ripe strawberries (2? cups when crushed, about 1? quart boxes)
* 6? cups of sugar
For Rhubarb-Strawberry (a little tart):
* About 10-12 large stalks of rhubarb (2? cups when cooked)
* Ripe strawberries (1 cup when crushed)
* 5? cups of sugar
* juice of ? lemon (optional)
To prepare the fruit:
Wash the rhubarb and chop it into 1 inch (2? cm) chunks!. Do not peel it!. Put just enough water into a large pot (I use a stainless steel dutch oven) to cover the bottom and then add the rhubarb!. On low heat, simmer and stir the rhubarb until it gets mushy and stringy!. Do not boil it!. Turn off the heat and remove from burner!. Wash the strawberries and remove stems and caps!. Crush the berries (I use a potato masher)!.
To make the jam:
Add the crushed strawberries to the cooked rhubarb!. Add the sugar and stir well!. If desired, add the lemon juice to help firm up the jam (if you cut back on sugar you may want to add the lemon juice to keep the jam from being runny)!. Place the pot on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface!. Boil hard for 1 minute, stirring constantly!. Remove from the heat and stir in the liquid pectin!. Skim any foam off the surface!. Fill the jars and seal tightly!. Let them stand for a few hours, then you can refrigerate if you like!. Consider putting a label on the jars to identify the recipe and date you made the jam!. Always keep refrigerated after opening!.
Have a good one,
SkylerWww@FoodAQ@Com
I make a strawberry - rhubarb pie and a crumble!. For the jam, I would say you would cook the fruits with lots of sugar and add sure jell!? Recipe should be on pkg!. or just follow a strawberry recipe and add your rhubarb!.Www@FoodAQ@Com