Libbys Mulberry Rhubarb Jam Recipes
LIBBY'S MULBERRY RHUBARB JAM
Another jam in Libby's book. Her directions are scarce and she can't remember some things any more. It's a race to get her recipes down for her kin, and since I haven't made this yet I'm just guessing on times, etc. Sorry.
Provided by Dienia B.
Categories Low Protein
Time 40m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan.
- Add lemon Jell-O and bring just to a boil.
- Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.
Nutrition Facts : Calories 1032.8, Fat 0.4, SaturatedFat 0.1, Sodium 273.5, Carbohydrate 260.9, Fiber 2.3, Sugar 254.9, Protein 6
EASY RHUBARB JAM
Got a few rhubarb plants from my neighbor. Wanted to try something different or at least I thought. Found this in a old church cookbook. Everyone who tried it was impressed--even non rhubarb eaters.
Provided by Katha
Categories Fruit
Time 30m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Cook rhubarb and water till boiling.
- Add sugar.
- Let mixture come to a rolling boil.
- Boil 2 minutes, stirring often.
- Add Jello and stir well.
- Remove from heat.
- When mixture is almost cool (fruit won't come to the top), put in small freezer containers or small margarine containers.
- Freeze some and keep rest in refrigerator.
Nutrition Facts : Calories 2335.7, Fat 0.7, SaturatedFat 0.2, Sodium 413.1, Carbohydrate 593.4, Fiber 6.6, Sugar 576.7, Protein 9.9
LIBBIE'S MULBERRY JAM
This was in libbies cook book since there are a lot of mulberry trees around here. She has a few recipes. The directions are sparse and I think cooking times are a guess--so are amounts.she got this recipe from Mrs ray lambreach
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 pints
Number Of Ingredients 3
Steps:
- Cook the mulberries and sugar together.
- When cooked, take off the stove and add Jell-O.
- Mix.
- Can in sterile jars or . put in the freezer.
Nutrition Facts : Calories 664.1, Fat 0.4, Sodium 142.7, Carbohydrate 168.1, Fiber 1.6, Sugar 165, Protein 3.5
CHERRY RHUBARB JAM
Recipe given to me by a friend. She shared it with us on a camp out. The flavor was just, wow!!! And also so simple.
Provided by Muddyboots
Categories Fruit
Time 1h10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Dice rhubarb and combine with sugar and let stand 1 1/2 hours.
- Bring sugar and rhubarb to a boil cooking uncovered for 10 minutes or until tender.
- Remove from heat and stir in gelatin until dissolved.
- Stir in pie filling (She didn't cut up the cherries but I will.)
- Add extracts.
- Put in jars and refrigerate.
- Makes 5 cups.
- After this is cool I plan on freezing five 1/2 pint jars of jam.
Nutrition Facts : Calories 455.4, Fat 0.5, SaturatedFat 0.1, Sodium 53.6, Carbohydrate 108.1, Fiber 2.5, Sugar 61, Protein 7.4
STRAWBERRY-RHUBARB JAM
This is from the Ball Blue Book. It's easy and a great way to use up that rhubarb. Make plenty because it will disappear fast. With jams and jellies it is always a good idea to do each batch separatly. Cooking times are just a guess.
Provided by Keolani
Categories Breakfast
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in water bath.
Nutrition Facts : Calories 778.4, Fat 0.4, Sodium 19.4, Carbohydrate 200.9, Fiber 3.4, Sugar 188.3, Protein 1.1
MULBERRY JAM
Make and share this Mulberry Jam recipe from Food.com.
Provided by Linda7
Categories < 15 Mins
Yield 8 (1/2 pint) jars
Number Of Ingredients 4
Steps:
- Put berries in saucepan and crush.
- Heat gently until juice starts to flow.
- Then, simmer covered, for 15 min.
- Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan.
- Add sugar and lemonjuice, mix well.
- Put over high heat and bring to a boil, stirring constantly.
- AT ONCE STIR IN THE PECTIN.
- Then, bring to a rolling boil and boil hard for 1 min., stirring constatly.
- Remove from heat skim off the foam, with a metal spoon.
- POUR QUICKLY INTO HOT STERILIZED JARS AND THEN SEAL.
- Then Enjoy.
Nutrition Facts : Calories 754, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 192.7, Fiber 3, Sugar 188.8, Protein 2.5
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