Blueberry Rhubarb Refrigerator Jam Recipes

JELL-O® RHUBARB-BERRY JAM

Steps:

• 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 well before filling.
• Mix rhubarb, sugar and water in large saucepan. Cook on high heat 2 min. or until sugar is dissolved, stirring constantly. Reduce heat to medium; cover and cook until rhubarb is tender, stirring occasionally. Uncover; cook an additional 12 to 15 min. or until mixture is slightly thickened, stirring occasionally. Remove from heat.
• Add gelatin; stir until dissolved. 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. Turn jars upside-down. After 5 min., turn upright. Or, follow water bath method recommended by USDA. Cool. Store in refrigerator.

BLUEBERRY-RHUBARB REFRIGERATOR JAM

Steps:

• In a large kettle, cook rhubarb and water over medium-high heat for 3-5 minutes or until rhubarb is tender. Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice. Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved. Cool slightly. Pour into refrigerator containers. Cool to room temperature. Cover and refrigerate.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

FRESH BLUEBERRY RHUBARB JAM

Steps:

• Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. 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. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

RHUBARB BERRY JAM

Steps:

• Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.

RHUBARB FREEZER JAM

Steps:

• Gather the ingredients.
• In a medium-sized pot over low heat, combine the rhubarb, 3/4 cup of sugar and water. Stir constantly until all of the sugar is dissolved, or about 5 minutes.
• Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. This process might take 15 to 20 minutes.
• Taste the mixture and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the pot to the stove and cook over low heat. Stir constantly until the sugar is completely dissolved. Remove the jam from the stove and let it cool off to room temperature before using or storing it.

SPEEDY BLUEBERRY REFRIGERATOR JAM

Steps:

• In a large saucepan, combine all three ingredients. Bring to a boil. Cook and stir for 2 minutes. Pour into jars; refrigerate.

STRAWBERRY RHUBARB JAM WITH JELLO

Steps:

• Wash rhubarb and cut into 1 inch chunks.
• Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
• Pour rhubarb mash into a small saucepan over medium heat.
• Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
• Stir in Strawberry Jello until completely mixed.
• Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
• Refrigerate overnight so the jam can set up. Enjoy!
• Makes one quart of jam, one Tablespoon is a serving.

BLUEBERRY RHUBARB JAM

Steps:

• In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
• juice and water. Bring to a boil, stirring frequently, reduce heat and
• simmer, very gently, for 10 minutes.
• Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220 degrees F), 10 to 15 minutes, stirring
• frequently.
• Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend
• fruit evenly throughout jam.
• Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

BLUEBERRY JALAPENO JAM RECIPE

Steps:

• Wash blueberries and remove stems.
• Add water, blueberries, sugar and lemon juice to a large pot, bring to a simmer. Crush blueberries.
• Bring to a boil and add peppers and pectin.
• Cook according to package directions of pectin.
• If you are canning, sterilize jars. If you do not sterilize jars, you'll need to store in the refrigerator.
• Remove from heat, add to jars and seal tightly.

BLUEBERRY RHUBARB JAM (FREEZER JAM)

Steps:

• Put rhubarb and water in 2-quart sauce pan or small stock pot.
• Cook over medium heat until the rhubarb is very soft.
• Add the sugar and pie filling, cook over medium heat for 3-5 minutes, stirring constantly.
• Remove from heat and add Jell-O.
• Stir until dissolved.
• Divide into plastic or glass containers.
• Cool.
• Refrigerate or freeze.