Rhubarb Blackberry Jam Recipes

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RHUBARB AND BLACKBERRY SNACK CAKE



Rhubarb and Blackberry Snack Cake image

This sweet-and-tart cake bursting with blackberries and rhubarb is delicious served with coffee. Draining the rhubarb will keep the cake from becoming soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 13 3/4-by-4 1/4-inch cake

Number Of Ingredients 9

4 tablespoons unsalted butter, softened, plus more for pan
1/2 cup all-purpose flour, plus more for pan
5 ounces rhubarb, cut into 1/4-inch-thick slices (scant 1 1/2 cups)
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
Pinch of coarse salt
2 large eggs
1 vanilla bean
1 large handful blackberries (about 1/3 cup)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 13 3/4-by-4 1/4-inch fluted tart pan with a removable bottom, and set aside. Combine the rhubarb and 1/3 cup sugar in a medium bowl, and allow to sit, stirring occasionally, until the rhubarb has released its juice and the sugar has dissolved, about 45 minutes.
  • Sift the flour, baking powder, and salt into a small bowl; set aside. Cream the butter with 2/3 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, beating well after each addition. Slice vanilla bean in half lengthwise. Scrape seeds from pod, and add seeds to the mixture. Beat to combine. Add reserved flour mixture, and beat to combine. Using a rubber spatula, spoon batter into the prepared pan, and spread flat.
  • Strain rhubarb, discarding juice; add blackberries, and toss to combine. Spoon fruit on top of the batter in the pan, sprinkle with remaining tablespoon sugar, place in the oven, and bake until the cake is golden and center is set, about 1 hour. Remove from the oven, and place on a wire rack to cool slightly before removing tart pan.

RHUBARB BERRY JAM



Rhubarb Berry Jam image

A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 64

Number Of Ingredients 5

8 cups chopped fresh rhubarb
3 cups white sugar
1 (21 ounce) can blueberry pie filling
1 (3 ounce) package strawberry flavored Jell-O®
1 (3 ounce) package raspberry flavored Jell-O® mix

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.

Nutrition Facts : Calories 65.9 calories, Carbohydrate 16.5 g, Fiber 0.5 g, Protein 0.4 g, Sodium 10.5 mg, Sugar 14.1 g

RHUBARB BLACKBERRY JAM



Rhubarb Blackberry Jam image

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Jams & Jellies

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 oz.) box raspberry gelatin
1 (21 oz.) can wilderness blackberry pie filling

Steps:

  • 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • 2. Cover the bowl, and place it in the refrigerator overnight.
  • 3. The next morning, place the rhubarb mixture in a large kettle.
  • 4. Cook over medium heat; stirring constantly, until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly).
  • 5. Remove the kettle from the heat, and add the gelatin powder, and keep stirring for 1 minute.
  • 6. Add the can of pie filling, and stir thoroughly until mixed through.
  • 7. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
  • 8. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
  • 9. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.

RHUBARB BLACKBERRY JAM



Rhubarb Blackberry Jam image

Rhubarb, sugar, raspberry gelatin, and canned Wilderness Blackberry Pie Filling; make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box raspberry gelatin
1 (21 ounce) can wilderness blackberry pie filling

Steps:

  • In a large bowl, add rhubarb and sugar; stir to coat evenly.
  • Cover bowl, and place in the refrigerator overnight.
  • The next morning, place rhubarb mixture in a large kettle.
  • Cook over medium heat, stirring constantly; until mixture starts to boil.
  • Lower heat just a bit, and cook for 12 minutes (stirring constantly).
  • Remove from heat, add the gelatin; keep stirring for 1 minute.
  • Add the can of pie filling; stir until mixed through.
  • Return to stove. Start to cook over medium heat, stirring constantly; until mixture comes to a boil.
  • Remove from heat, and carefully ladle into sterilized glass jars; cover with lids.
  • Cool to room temperature, before storing in the refrigerator or freezer.

Nutrition Facts : Calories 1222.5, Fat 0.7, SaturatedFat 0.1, Sodium 107.5, Carbohydrate 274.3, Fiber 7.2, Sugar 258, Protein 38.2

FRESH BLUEBERRY RHUBARB JAM



Fresh Blueberry Rhubarb Jam image

Provided by Ina Garten

Categories     condiment

Time 1h45m

Yield 4 cups

Number Of Ingredients 6

2 1/2 cups sugar
3 tablespoons cassis liqueur, such as Mathilde
5 cups (1-inch-diced) fresh rhubarb (about 1 1/2 pounds)
1 1/2 cups fresh blueberries
1/2 Granny Smith apple, peeled, cored, and small-diced
1 tablespoon grated lemon zest (2 lemons)

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.

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