Rhubarb Jam

[hispoptart]

Sounds good but now I want some rhubarb now.

Wish I lived closer, I have more then I know what to do with.

 

[cassie]

I'm going to make the strawberry rhubarb jam. If you put about a teaspoon of butter in the pot of boiling fruit and sugar, you won't have to skim. Or at the most very little. The butter reduces the surface tension so foam doesn't form.

 

[redhen]

Thanks Cassowaries! Yep..its that time of year again..


ETA: my kindle put cassowaries ..instead if Cassie!

 

[Wile E.]

That is what we called rhubarb sauce. It is sugar to taste, water to desired consistency, and cook in a saucepan till the ruhbarb breaks down.

Good to eat while still warm right off the stove, or refridgerate and eat cold.

 

[RHRanch]

I'm new to canning - does anyone have an opinion...if I did can these in a water bath instead of freeze, would that work? Or would it change the jam getting it that hot?

Thanks!!

I suggest those new to canning follow a recipie and follow the instructions with the recipie for preserving, whether it indicates to freeze or water bath seal. The Ball strawberry Rhubarb recipe above calls a water bath.

 

[holyhart]

Really, you should water bath any jam/jelly you are not freezing. The freezer jars are plastic, those cute quilted jars are glass. The glass ones are the ones you would water bath and could then leave at room temp for quite a long time.

The rhubarb recipe that sits in the fridge from now until Nov., ummmm...I wouldn't trust it. I do LOTS of canning, and I've never come across a recipe that sits in the fridge that long, with the exception of refrigerator pickles (also called kosher pickles), and they are recommended to be eaten within 6 months. And the pickles have lots of vinegar to "preserve" them.

Adding strawberries to the original recipe could completely alter the "set" of the jam/jelly.

I have used the strawberry rhubarb recipe someone posted from the Ball cookbook very successfully for a few years now....and it makes a LOT! It is my daughter's favorite.

 

[JesseK]

Thanks for the info, guys. I found this Rhubarb Jam recipe online and will give it a try.

2 1/2-lbs unpeeled rhubarb
6 1/2 cups sugar
1-pouch CERTO Fruit Pectin
1-cup water

Thinly slice or chop rhubarb
In saucepan, add rhubarb and water
Bring to a boil and simmer, covered until soft, about 1 minute
Measure out 4 1/2-cups prepared rhubarb and return to saucepan
Stir in pectin, bring to boil
Add sugar
Return to a hard boil for 1 minute
Remove from heat and stir for 5 minutes, skimming the foam
Pour into warm sterilized jars leaving 1/4" head space
Cover with lids and screw caps
Process in hot water bath for 5 minutes


So another canning question - is it okay to half recipes?

 

[holyhart]

You can half canning recipes for things like pickles etc., but not jams/jellies as it will effect the set. You also can not double jam/jelly recipes.

 

[JesseK]

Thank you!! I'm going to have a lot of happy friends receiving Rhubarb Jam. ha!

 

[redhen]

I don't have a canner yet...can I just use any big pot to water bath? I'll need a rack though..right?