Now….. let’s hope this jam works out! All rights reserved. jars for me. Here in West Virginia we always have a pile of rhubarb, but never for very long. Your email address will not be published. Mavis, the recipe sounds delicious. wash out your jars, lids and rings. Does the rhubarb stay stringy? Set aside to cool, then refrigerate. Simply use a cookie cutter in the shape of a heart as a guide, and spoon the rhubarb jam (or any type of jam or jelly) onto the toast. ), stirring as you go. Carefully lift the cookie cutter off of the toast/jam, and presto- you have the jam filled heart! Congrats - you've earned Free Standard Shipping on your order of $99+ (per shipping address, online only)! Right now it’s not yet tall enough to harvest. Tutorial: How to Use a Pressure Canner. I added some red food coloring for a prettier, more appetizing color. skim off any foam. I’ve made this recipe before using fresh rhubarb and it was awesome……can I make it with frozen rhubarb? reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes. -- say it with jam and toast! Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Thank you tot the great idea- I have 4 pounds of rhubarb coming this next weekend from Bountiful Basket…I will try this recipe!! During the picking I “accidentally” pulled a bit too hard, got a root, and stuck it in the ground on my area….. we’ll see. https://recipeland.com/recipe/v/amys-blueberry-rhubarb-jam-5543 Can this be made as a “Freezer” jam instead or does it have to be processed? I’m going to have to give this a try, even though rhubarb isn’t so common here in Florida. I always add a couple of drops of red food coloring to give it a little color. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. Ken did most of this recipe as he does really enjoy canning and preserving. saucepan and bring to boil on high heat. We just moved into a new house and inherited the old homeowners Rhubarb plants. Yay! Just wanted to say thanks. Keep stirring to prevent sticking and burning, until mixture returns to a full boil. Thanks! This is very good. I’m so glad you liked it!!! I just got a plant – Victoria variety – that I’m going to try to keep alive here in SC. . This post may contain affiliate links. Add the Cover canner, return water to a boil. Seriously, this jam is over the top good. This didn’t set up enough to call it a jam, so I called it a sauce. The only thing I can think of to add to such a great idea is to insert your pages into clear pages so that when you spill (if you can, you tend to get splashes of the stuff in the kitchen, or at least I do!) Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. I have decided to get more into gardening and pick up canning. Am going to try this recipe -just a hint-sterilze your jars by putting them in the oven 300 degrees-lids in boiling water on stove. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. Do you need to start with the 6 C of rhubarb? If the blueberries are frozen, thaw them as well. © 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved. Lower rack into canner. Now, as I get additional canning recipes (caramel apple jam, carrot cake jam, apple/orange marmalade, pizza sauce, etc) I 3 hole punch the new recipe and put it in the appropriate section in the Blue Book expandable notebook! 232.8 g hooo 1st time I got your links to work in the last 2 days. Last Minute Valentine's Day Idea: A Heart Shaped Homemade Apple Pie, Cooking From Your Pantry | Menu Plan Ideas, Freezer Meals and Simple Recipes Week 42 of 52, Roasted Butternut Squash w/ Feta and Cranberries. Your discount will be automatically applied to your order as long as you qualify. turn heat back up to high, mixture should be still boiling. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. Please turn it on so that you can experience the full capabilities of this site. butter or margarine. place Blue Ribbon and an Award of Culinary Excellence. This is wonderful for year’round rhubarb! If you get too much rhubarb this year. This delicious jam features a unique combination of wonderfully sweet and juicy wild Maine blueberries and tart, garden-fresh rhubarb. Just be sure the roses are grown organically. Thanks! I use a cake mix(it’s faster), use 5 C. rhubarb and 1 C. Sugar. :), Talisman Designs Adjustable Pie Crust Shield, BPA-free Silicone, Taylors of Harrogate Sweet Rhubarb Infusion Teabags. Get weekly recipe ideas, juicy pics, free delivery. Great, I’m glad you liked it. Slowly stir in the sugar and cinnamon and return to a full rolling boil for 1 minute, making sure to stir … Provided courtesy of Ina Garten. I have not used frozen rhubarb before so ‘m not sure how it would turn out. Add 1 package 6oz. 1.800.826.1752, Our website uses cookies (belonging to us or to third parties) for profiling purposes and to serve you ads in line with your browsing preferences and that may be of interest to you. Most jams/jellies are too sweet for me. *FTC Disclosure: As an Amazon Associate I earn from qualifying, this free rhubarb resource website alive. Process 10 min. Cover with two-piece lids. It did make much more than the recipe said… it made nine 12 oz. This jam brings back many wonderful summery childhood memories! Remove from heat and skim off any foam with metal spoon. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) Helps keep this disorganized gal happy!!!! This keeps it very simple. Can pints in a water bath or freeze. Have you ever made rhubarb jam with jello? Thanks! Probably too good as I know it won’t last that long. http://www.thekitchn.com/1950s-recipe-rhubarb-cake-170436. - I don't know how I did without a knife sharpener for so long! For better color, add a handful of deep red rose petals that you put through the blender too. This keeps it very simple. Ladle jam into the hot, sterilized jars, leaving 1/4" headspace. The amount of rhubarb will reduce because it is simmered down.

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