Beet Rhubarb Jam Recipes

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EASIEST RHUBARB JAM RECIPE



Easiest Rhubarb Jam Recipe image

A delightful rhubarb jam recipe that tastes only of rhubarb, no strawberries or ginger to take away the flavor.

Provided by Christina Conte

Categories     Jams

Time 35m

Number Of Ingredients 4

4 lbs rhubarb, chopped
4 lbs sugar
3 tbsp lemon juice
1 (1.75oz) packet natural pectin

Steps:

  • Put a saucer in the freezer.
  • Heat rhubarb and lemon juice over medium heat.
  • Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
  • Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
  • Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
  • You can let the jars cool and keep in the fridge or process them so that they're safely sealed.

Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, ServingSize 1 Tbsp, Sodium 0 milligrams sodium, Sugar 0 grams sugar

BEET RHUBARB JAM



Beet Rhubarb Jam image

This jam doesn't use any pectins or gelatins, just rhubarb, sugar, beets, and plain old water. It comes out a deep red with an earthy quality from the beets and a hint of tartness from the rhubarb. Pair it with goat cheese and walnuts.

Provided by threeovens

Categories     Low Protein

Time 1h25m

Yield 2 3/4 8 oz jars

Number Of Ingredients 4

8 cups rhubarb, peeled and cut into 1-inch slices (3 lbs or about 15 stalks)
2 1/2 cups sugar (more or less to taste)
9 cups beets, peeled and cut into 1/2 -inch cubes (about 3 lbs or 8 or 9 medium)
3 cups water

Steps:

  • In a large bowl, combine the rhubarb with 1 cup of sugar.
  • Mix well and let sit for about 30 minutes until some juice forms in the bottom of the bowl.
  • In the meantime, cook the beets with the remaining sugar and water in a medium pot over medium high until tender, about 45 minutes; stir occasionally.
  • Add rhubarb mixture including juices and stir.
  • Cook, while stirring, 18 to 20 minutes until rhubarb are very soft.
  • Process the beets through a potato ricer or large strainer and return to the pot.
  • Taste for sweetness and add sugar, if needed; cook a few minutes to dissolve any added sugar (the jam's flavor will mellow as it cools).
  • While jam is still hot, ladle into hot sterilzed canning jars, leaving 1/4 inch head space at the top; remove air pockets by running a long, non-metallic utensil or skewer between the jar and the jam.
  • Top with new, clean lids, close tightly and let cool to room temperature.
  • Once cooled, test the seal; if the lid springs up when you press your finger into the center - it is not sealed.
  • Process any that have not sealed for 15 minutes in a hot water bath, then test the seal again.
  • NOTE: To sterilize jars, fill a large pot with water and bring to a boil over high heat. Reduce heat until barely bubbling. Immerse three 8 ounce jars and leave there while you are cooking the jam. Place lids and rings in a small saucepan covered with hot water.

Nutrition Facts : Calories 1023, Fat 1.7, SaturatedFat 0.3, Sodium 447.8, Carbohydrate 253.3, Fiber 17.5, Sugar 229.8, Protein 12.5

ROASTED BEET JAM



Roasted Beet Jam image

This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut

Provided by Taste of Home

Time 2h30m

Yield 2 half-pints.

Number Of Ingredients 10

2-1/2 pounds fresh beets (about 10 small)
1 tablespoon canola oil
1 medium lemon
1 cinnamon stick (3 inches)
8 whole cloves
1 cup sugar
1 cup packed brown sugar
1/3 cup maple syrup
2 tablespoons finely chopped crystallized ginger
1/8 teaspoon salt

Steps:

  • Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.

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